Summer, without a doubt, is a hot season, and the air can often feel stuffy. Pregnant women may also experience symptoms such as nausea and loss of appetite during pregnancy. Therefore, we are here to provide four summer recipes for pregnant women that can help relieve heat and stimulate appetite. Pregnant women cannot afford to lose their appetite in the hot summer, so follow the recommended recipes from nutritionists and adjust your diet accordingly!
Recommended Recipes for Pregnant Women in Summer
1. Celery, Wood Ear Mushroom, and Lean Meat Porridge
Ingredients: 150g celery, 200g lean meat, 10g black wood ear mushroom, 2 slices of ginger, salt to taste.
Preparation:
(1) Wash the celery and set aside.
(2) Soak the black wood ear mushroom in water, wash it clean, and cut it into thick pieces. Also, wash the lean meat and cut it into thick pieces.
(3) Put the celery and ginger into a pot, add 1000ml of water, bring it to a boil over high heat, then simmer for 30 minutes over low heat. Then add the black wood ear mushroom and lean meat, simmer for another 30 minutes, and season with salt.
Features of this recipe: Black wood ear mushroom contains substances that can prevent the formation of blood clots in the brain, which can assist in the treatment of coronary heart disease. Celery is tender and fragrant, and it has high nutritional value. Its calcium and iron content is 20 times higher than tomatoes. Traditional Chinese medicine believes that celery can benefit the mouth and throat, improve eyesight, nourish the essence and qi, nourish the blood and spleen, stop coughing and diuresis, lower blood pressure, and calm the mind. Celery can also be used to treat hypertension and related diseases, as well as assist in the treatment of diseases such as rickets, anemia, diabetes, atherosclerosis, excessive leukorrhea, and menstrual disorders in gynecology. In short, celery and black wood ear mushroom porridge can help lower blood pressure, soothe the throat, and improve eyesight, making it an essential summer nutritional food for expectant mothers.
2. Shiitake Mushroom and Chicken Rice
Ingredients: 125g steamed rice, 50g chicken, 25g peas, 10g dried shiitake mushroom, 25g bamboo shoots, 10g egg white, 25g lard, 3g starch (pea), 5g soy sauce, 2g salt, 1g monosodium glutamate, 3g scallions.
Preparation:
(1) Peel and wash the scallions, then chop them finely. Soak the dried shiitake mushroom in hot water, wash it clean, and cut it into small cubes. Remove the shells of the peas. Peel and wash the bamboo shoots, then cut them into small cubes. Mix water and starch to make a starch solution.
(2) Cut the chicken into small cubes, then mix it with egg white and the prepared starch solution until well coated.
(3) Heat a wok, add lard and heat it until 80% hot. Add sugar and stir continuously until it bubbles. Add the chicken and stir-fry until cooked. Transfer it to a plate.
(4) Heat the wok again, add lard and heat it until 80% hot. Add the chopped scallions and stir-fry until fragrant. Then add the shiitake mushroom, bamboo shoots, peas, and salt. Stir-fry for a few minutes, then add cooked rice and stir-fry a few more times. Add the stir-fried chicken and soy sauce, stir-fry until well mixed, and then remove from heat.
(5) Heat the wok again, add salt and broth, bring it to a boil, thicken with starch solution, add monosodium glutamate, and pour it over the fried rice.
Features of this recipe: This dish has a fresh and fragrant taste that can increase appetite. It is also rich in protein, carbohydrates, fats, iron, calcium, phosphorus, and various vitamins, making it very nutritious. Traditional Chinese medicine believes that this dish can nourish the spleen and stomach, and nourish lung qi, making it especially suitable for pregnant women to eat in summer.
3. Daikon Radish and Lamb Stew
Ingredients: 125g lamb, 250g daikon radish, 25g sugar, 15g soy sauce, 8g ginger, 7g scallions, 1 star anise, 25g vegetable oil, salt, cooking wine, and monosodium glutamate to taste.
Preparation:
(1) Wash the lamb and cut it into 5cm square pieces. Blanch it in hot water for a moment, then remove and drain.
(2) Cut the daikon radish into 5cm square pieces. Blanch it in hot water for a moment, then remove and drain.
(3) Heat a wok, add oil and heat it to 70% hot. Add sugar and stir continuously until it bubbles. Add the lamb and stir-fry until evenly colored. Then add soy sauce, ginger slices, scallion segments, and star anise. Cover and stew for 5 minutes. Add an appropriate amount of warm water, bring it to a boil over high heat, add cooking wine, and then simmer over low heat. When the meat is 60% cooked, add the daikon radish and salt. When both the meat and radish are tender and cooked, add monosodium glutamate and serve.
Features of this recipe: This dish is warm, appetizing, tender, and fragrant, with high nutritional value. Lamb is a pure herbivore meat, so its texture is tender and easier to digest than beef. It is also low in fat, high in protein, and contains more phospholipids than pork and beef. When combined with fresh radish from the Brassicaceae family, the nutritional value is further enhanced. This dish can increase appetite and is especially suitable for pregnant women to eat in summer.
4. Kelp and Tofu Stew
Ingredients: 500g tofu, 40g dried kelp, ginger, scallions, stir-fried, monosodium glutamate, salt to taste.
Preparation:
(1) Soak the dried kelp in warm water for about 3 hours, then take it out, wash it clean, and cut it into diamond-shaped pieces.
(2) Cut the tofu into large pieces, add enough water to a pot, bring it to a boil, remove it and let it cool, then cut it into small cubes.
(3) Finely chop the ginger and scallions.
(4) Heat a wok, add oil and heat it to 80% hot, add ginger and scallions, stir-fry until fragrant, then add kelp and tofu. Add an appropriate amount of water and bring it to a boil. Reduce the heat and simmer for about 30 minutes. Finally, add salt to taste.
Features of this recipe: Kelp is one of the richest sources of iodine in human food. Iodine is an essential nutrient for the human body, especially for pregnant women. This dish also helps prevent and control diseases such as diabetes, colon cancer, and obesity, but the daily intake should be controlled within 20g. In addition, this dish has the effect of cooling and preventing heatstroke, making it a great nutritional food for pregnant women in summer.
These four recipes for pregnant women in summer can help expectant mothers have a healthy and nourishing summer. Try them out! In addition, pregnant women in summer can drink unsweetened milk and eat braised eggs for breakfast, which can greatly benefit their daily well-being. Pregnant women should also reduce fat intake and increase protein intake appropriately. Cooking methods such as steaming, mixing, and stir-frying should be used more to reduce fat content. In addition, pregnant women can often eat foods rich in dietary fiber, such as konjac, oatmeal, and green leafy vegetables!
