Postpartum lochia diet

It often takes a long time for women's lochia to clear up. If the excretion of lochia can be smooth, the pregnant woman's body will recover quickly. Most women need to eat postpartum meals after giving birth. Postpartum meals are made according to the body characteristics of pregnant women and are beneficial to the discharge of postpartum lochia. So what are the recipes for postpartum confinement meals to expel lochia?

1. Lotus root and lean meat soup. Peel the lotus root and cut it into small pieces of appropriate size. Cut the ginger into a slice. Clean the lean pork and cut it into small pieces. Add appropriate amount of cold water into the pot, bring to a boil, put the lean pork in, wipe off the blood on the pork, remove it and set aside. Then put the lean pork, ginger slices and lotus root into the pot, bring to a boil, and simmer for two hours. Then add salt and seasoning and you can drink the porridge and eat the meat.

2. Egg custard. Crack an appropriate amount of eggs into a bowl, then beat with chopsticks, remove the foam on top, add an appropriate amount of warm water, then put a grate in the pot, put the egg bowl in, bring to a boil over high heat, and then steam over low heat for 10 minutes.

3. Longan and white sesame porridge. Remove the shell and the core of the longan and cut into pieces. Clean the white sesame seeds and fry them in a pan until fragrant. Add an appropriate amount of rice and clean it. Soak the black rice in water for three or four hours. Then put the rice and black rice into the pot together, boil them, and add longan meat and white sesame seeds when they are half cooked. Cook until the rice is soft and you can eat it.

4. Make Chinese cabbage with double winter broth. Nutritional components: Rapeseed can reduce swelling and detoxify, and it can also relieve stagnation, promote blood circulation and remove blood stasis, and can treat postpartum lochia. Ingredients: 200 grams of rapeseed heart, 50 grams of fresh mushrooms, 50 grams of bamboo shoots, a small amount of chopped green onion and ginger, 1 teaspoon of rice wine, 1 teaspoon of pepper oil, tapioca starch, 5 grams of salt, and appropriate amounts of chicken essence and white pepper powder. Method: 1. Wash the oyster mushroom and cut into a slice, wash the bamboo shoots and cut into a slice, wash and split the rapeseed, add a small amount of tapioca starch and water to make starch. 2. Pour appropriate amount of oil into the pot, bring to a boil, add chopped scallion and ginger, stir-fry until fragrant, then pour in rice wine and a small amount of cold water. 3. After the water boils, add oyster mushrooms and bamboo shoots, stir-fry briefly, add salt, white pepper powder, rapeseed, chicken essence, stir-fry over high heat, thicken with water starch, drizzle with pepper oil, and then serve.