Stir-fried dishes suitable for pregnant women are both nutritious and delicious

Due to the influence of hormones in the body, women will feel that they have no appetite and don’t like to eat anything during pregnancy. However, both the pregnant woman herself and the baby in her body need various nutrients, so you can simply combine some ingredients to cook different dishes to make pregnant women have an appetite and eat more. There are many kinds of stir-fried dishes that are suitable for pregnant women and are easy to make.

1. Braised Eggplant

Ingredients: 1 eggplant, sliced ​​ginger, scallion, light soy sauce, dark soy sauce, cooking wine, oyster sauce, sugar, salt, cornstarch, water starch

practice:

1. First, slice the ginger, slice the garlic, and cut the scallion into sections.

2. Prepare a bowl, pour in 1 spoon of light soy sauce, 1 spoon of cooking wine, a little oyster sauce, sugar, salt, and a small amount of dark soy sauce and mix well.

3. Cut the eggplant into dice, add 3 spoons of cornstarch and mix well.

4. Pour oil into the pan and heat it to 80% hot. Pour in the eggplant and fry until slightly yellow. Remove from the pan. Then increase the oil temperature to 80% hot. Pour in the eggplant and fry until golden brown. Pour out and drain the oil.

5. Leave some oil in the pan, add onion, ginger and garlic and sauté until fragrant, pour in the prepared sauce and eggplant, stir-fry evenly, pour in appropriate amount of water starch and cooking oil and mix well.

2. Braised Shrimp and Cabbage Heart

Ingredients: 500g Chinese cabbage, 300g shrimp, 3 shallots, 2 slices of ginger, 1/2 bowl of chicken soup, 1 teaspoon salt, 1 tablespoon of water starch

practice:

1. First, chop the cabbage; cut the green onion into sections; and cut the ginger into shreds for later use.

2. Put oil in the pan, add scallion and ginger and stir-fry until fragrant, then add shrimps and stir-fry twice.

3. Then add the cabbage, stir-fry evenly over high heat, add chicken broth and salt, and stir-fry until the cabbage is soft.

4. Finally, add water starch to thicken the sauce and evenly coat the cabbage with the soup.

3. Radish Spare Ribs

Ingredients: 400g pork spine, 300g peeled white radish, a little ginger, salt and pepper

practice:

1. Slice the ginger; peel the white radish and cut it into pieces; chop the pork spine into pieces.

2. Pour clean water and ribs into the pot, add a small amount of cooking wine, blanch to remove the blood, remove and wash.

3. Then pour in half a pot of water, add ginger slices, spine and white radish, cover the pot, bring to a boil over high heat, then turn to low heat and cook for 40 minutes.

4. Finally, put 1.5 spoons of salt in the pot, sprinkle in pepper and mix well.

4. Bitter Melon Scrambled Eggs

Ingredients: 1 bitter gourd, 4 eggs, green onions, pepper, sesame oil, salt, a little sugar

practice:

1. First, cut the bitter gourd, remove the seeds, and slice it; cut the green onion into chopped green onion.

2. Beat 4 eggs in a bowl, add half a spoonful of salt, sprinkle with pepper, and drizzle with sesame oil.

3. Add oil to the pan, pour in the egg liquid, stir-fry gently until the egg liquid is set, and pour into a colander.

4. In another pot, add some chopped green onion, then pour in the bitter gourd and fry until soft, then add 1 spoon of salt and a little sugar and stir fry evenly.

5. Finally, pour in the eggs and stir-fry for a while, then add the remaining chopped green onions.

6. Bean curd sticks, silver sprouts and black fungus

Ingredients: yuba, silver sprouts, black fungus, peanut oil, sesame oil, salt, MSG, water starch, ginger

practice:

1. 150 grams of bean curd sticks, 100 grams each of mung bean sprouts and water-soaked black fungus, 20 grams of peanut oil, 5 grams each of sesame oil and salt, 2 grams of MSG, 15 grams of water starch, 10 grams of ginger, and 200 grams of soybean sprout soup.

2. Put the bean curd sheets in a basin, pour in boiling water and cover tightly, soak until there is no hard core, then take them out and cut into 3-4 cm long segments.

3. Wash the ginger and cut it into minced pieces; wash the mung bean sprouts, blanch them in boiling water and take them out; wash the black fungus, tear the large ones into small ones, or blanch them in boiling water and take them out.

4. Put the wok on the fire, heat the oil, fry the minced ginger, add the mung bean sprouts and black fungus and stir-fry for a few times, add the bean sprout soup, salt and MSG, pour in the bean curd sheets, simmer over low heat for 3 minutes, turn to high heat to reduce the sauce, thicken with water starch, drizzle with sesame oil, and serve on a plate.

5. Fried Cuttlefish with Broccoli

Main ingredients: cuttlefish, broccoli, ginger, garlic, salt, cooking wine

practice:

1. Appropriate amount of cuttlefish, broccoli, peanut oil, salt, a little MSG, garlic, starch, and chili pepper.

2. Debone and remove the internal organs of fresh cuttlefish, peel off the black fish on the surface and wash it. Chop off the cuttlefish head and handle it separately.

3. Use a knife to make cross-cutting diagonal cuts on the inside of the cuttlefish and cut it into small rectangular pieces. Pick small cauliflower florets, soak them in salt water for a few minutes and wash them.

4. Add clean water to the pot and bring it to a boil. Put the cuttlefish in and blanch it quickly, then remove it from the pot.

5. Put peanut oil in a wok and bring to a boil, then add garlic and chili and stir-fry until fragrant. Add the blanched cuttlefish and stir-fry. Meanwhile, blanch the broccoli in the pan.

6. Put the blanched broccoli into the wok, add salt, MSG and starch water, stir-fry quickly and evenly, and remove from the wok.