If pregnant women eat more of these vegetables, it will benefit the fetus a lot

How pregnant women should eat vegetables is quite particular. The editor's baby has just turned one, so I will share some experience with everyone.

Red Date Pumpkin Porridge

Ingredients: half a bowl of rice, 2 pieces of pumpkin, 3 red dates, an appropriate amount of water.

Instructions: 1. Soak the rice in water in advance. 2. Peel the pumpkin and cut it into pieces. 3. Steam over high heat for 10 minutes. 4. Start cooking the porridge on another stove, at the same time as steaming the pumpkin. 5. After the pumpkin is steamed, mash it into puree. 6. Bring to a boil over high heat in a clay pot, then turn to low heat for 10 minutes. 7. Wash the 3 red dates. 8. Put the red dates into the clay pot and simmer for a while. 9. Add the pumpkin puree. 10. Let the water gradually reduce to the consistency you like.

Carrot Scrambled Eggs

Ingredients: carrots, scallions, salt, eggs.

Instructions: 1. Shred the carrots, and chop the scallions into scallion bits. 2. Add a little salt to the eggs and beat them evenly. 3. Put oil in the pan, a little more than usual, add the shredded carrots and stir-fry gently; at this point the oil in the pan will turn carrot-colored. 4. Take the carrots out, pour out half the oil, and leave half in the pan. 5. Add the beaten eggs. 6. As soon as the eggs begin to set, immediately add the shredded carrots and stir-fry. 7. Sprinkle with scallion bits. 8. Pour in the remaining half of the carrot oil and it is ready.

Braised Minced Pork with Cauliflower

Ingredients: 1 cauliflower, 0.5 tablespoon chopped scallions, 0.5 tablespoon minced garlic, 1 tablespoon minced pork, an appropriate amount of stock, an appropriate amount of salt, oil.

Instructions:

1. Cut the cauliflower apart, soak it in lightly salted water for more than half an hour to thoroughly remove residual pesticides. Take it out and drain the water. 2. Heat the oil in the pan, pour in the minced garlic, and stir-fry until fragrant; pour in the cauliflower and the stir-fried minced pork, and stir-fry everything evenly together.

3. Cauliflower may be relatively difficult to stir-fry thoroughly and cook through completely, so it is best to add a little stock (about half a bowl) to the pan while stir-frying and let it simmer; when the stock has boiled dry, the dish is cooked.

4. Before taking it out of the pan, add an appropriate amount of salt to season, then sprinkle with a little chopped scallions, and a fragrant dish of braised minced pork with cauliflower is ready.

Stir-Fried Green Leafy Vegetables

Ingredients: 500 vegetables, an appropriate amount of oil, an appropriate amount of salt, an appropriate amount of seasoning powder.

Instructions: 1. Wash the vegetables clean. 2. Heat the oil and pour in the vegetables. 3. Stir-fry evenly. 4. Stir-fry for a moment. 5. Add salt and stir-fry evenly. 6. Stir-fry the vegetables until cooked, then add the seasoning powder and stir-fry evenly. 7. Plate it and drizzle with sesame oil, and it is ready.

Meatball Vegetable Porridge

Ingredients: 150 g minced pork, 100 g rice, an appropriate amount of salt, an appropriate amount of scallions, an appropriate amount of ginger, an appropriate amount of Shanghai bok choy, an appropriate amount of cornstarch, an appropriate amount of shiitake mushrooms.

Instructions:

1. First, chop the shiitake mushrooms, chop the Shanghai bok choy, chop the scallions into scallion bits, and mince the ginger.

2. Prepare the minced pork, add the chopped shiitake mushrooms, scallion bits, ginger mince, salt, Sichuan peppercorn oil, and pepper, mix well, add a little cornstarch, mix well again, and marinate for 30 minutes.

3. Pour a little less than half a pot of water into the pot. After the water is hot, use your hands to shape the meat filling into meatballs and put them into the water. Cook until the meatballs float, then take them out.

4. Pour half a pot of water into the pot, add the washed rice, and after the water boils, turn to low heat and cook for 20 minutes. Then add the meatballs and cook for 10 minutes, then pour in the Shanghai bok choy, add 1.5 spoons of salt to season, pour in a small amount of cooking oil, mix well, and it is ready to serve.

Tomato Meatball Soup

Ingredients: 1 tomato, 100 g minced pork, an appropriate amount of oil, an appropriate amount of salt, an appropriate amount of starch, an appropriate amount of cooking wine, an appropriate amount of chicken essence, an appropriate amount of tomato paste, an appropriate amount of minced garlic, an appropriate amount of tomato paste.

Instructions:

1. The ingredients we need to prepare today are 100 g minced pork, 1 tomato, ginger, scallions, garlic, salt, cooking wine, cornstarch, tomato paste, and a little pepper.

2. First, cut the tomato into pieces, mince the ginger, chop the white parts of the scallions into scallion bits, and smash the garlic flat and mince it.

3. Prepare the minced pork, add half a spoon of salt, drizzle in an appropriate amount of cooking wine, add 1 spoon of cornstarch, pour in a small amount of water, add the scallion bits and ginger mince, and stir evenly.

4. Prepare a bowl of hot water, take a small amount of meat filling, squeeze it with your hand, and form meatballs about 2 cm in diameter from the opening between your thumb and index finger, then put them into the water. 5. Put oil in the pan, add the minced garlic and stir-fry until fragrant, then pour the tomato into the pan and stir-fry for a moment, then pour the meatballs, together with the hot water, into the pan. After the meatballs are cooked and float to the surface, pour in an appropriate amount of tomato paste, add 1.5 spoons of salt, sprinkle with pepper to season, mix well, and it is ready to serve.

Alright, whether or not you are pregnant, you can save this first, for yourself or for a friend to use.