[Can pregnant women eat taro stems]_Taro_Pregnancy_Can I eat
There is no doubt that pregnant women cannot eat a lot of things, so women will be cautious about eating anything after pregnancy. Experts say that pregnant women can eat taro stems. As long as you master the correct way of eating, there are many benefits to the health of mothers and infants.
First, can pregnant women eat taro stalks? Pregnant women can eat some taro stalks. Taro has the effects of expelling wind, dampening, detoxifying, and removing blood stasis. It can also treat symptoms such as pregnancy distress and uneasy fetal movements, so eat some during pregnancy.Taro stems have no effect.
In addition to direct cooking, taro stems are also pickled. This pickled taro stick has a sour taste. Females in pregnancy like to eat sour, but this pickled product is not recommended for pregnant women. It contains a lot of nitrite.There are complications of carcinogenic and teratogenic effects. Consumption of pregnant women will increase the risk of obesity and teratogenicity.
Second, pregnant women can eat taro, pay attention to the nutritional balance during pregnancy, eat more fruits and vegetables, and also ensure the replacement of nutrients such as protein, which can be supplemented with some vitamins and minerals, which are beneficial to the health of the fetus and the mother.
In addition, pay attention to health care during pregnancy, and regularly go to the distance to the hospital for checkups.
Hope the answer is helpful.
Third, the practice of taro stems is recommended to mix cold taro materials: the right amount of white taro, the right amount of chopped pepper, the right amount of garlic, the right amount of ginger.
Method: 1. Prepare three roots of white taro and peel and wash them for future use. Cut diagonally with a kitchen knife, do not cut too thin.
2. After cutting, put it into a large container and put a proper amount of salt, squeeze the disposable gloves by hand.
Discard all the squeezed water.
3, put the prepared chopped pepper, garlic, ginger together in the plate and mix with the main ingredients.
Sour taro fried meat material: 200 g of taro, 160 g of pork (fat and lean), 1 red bell pepper, 2 cloves of garlic, 1 teaspoon soy sauce, 1 garlic leaf, 10 ml cooking oil
Practices: 1. Infuse the lotus root with cold water for about 15 minutes, then wash it 3 times, and filter dry.
Cut the meat into small pieces to separate the fatty and lean meat, or use pork belly directly.
Cut peppers into circles, slice garlic, and cut garlic leaves for later use.
2. Heat the pot, stir-fry the lotus root, and fry the altar in the lotus root.
After the taro is fried with dry water, serve it in a saucer.
3. Pour a small amount of cooking oil into the pot. After the oil heats up, put in fat meat to fry.
4, until the fat is fried to an acceptable level, pour the stir-fry meat for about 1 minute.
5. Set the meat aside and pour in garlic and pepper for about 1 minute.
6. Pour the lotus root together and stir-fry for a while, then add the garlic leaves.
7, add a small amount of cold water, after the water is boiled, drizzle a small amount of raw soy sauce, lift the pot and serve.