[Early pregnancy eat noodles]_Early pregnancy_Can you eat桑拿
[Early pregnancy eat noodles]_Early pregnancy_Can you eat
Everyone knows that after pregnancy, a woman’s body and personality will change a lot.
And because the growth of high blood pressure will bring a lot of pressure on women’s bodies, women will also need more nutrition during pregnancy.
However, after pregnancy, women often experience nausea and vomiting, which makes it difficult to eat. Therefore, women should try their best to eat nutritious and digestible food.
So, can I eat noodles in early pregnancy?
First, pregnant women can eat noodles.
Noodles are easy to digest and absorb, which is a rare staple food for expectant mothers who have severe pregnancy sickness.
However, it is recommended that the noodles eaten by pregnant women should be cooked to make them easier to digest.
The maximum cleanliness of boiled noodles can greatly reduce the incidence of gastrointestinal diseases, and the noodles with more glutinous texture contain more protein, which can supplement the nutrition required by pregnant women and is very suitable for pregnant women.
However, it should be noted that when eating noodles, pregnant women are advised not to eat too cold or hot noodles, and it is not recommended to add irritating foods in them, which are not conducive to the health of pregnant women and the growth of the fetus.
Second, although instant noodles are also a type of noodles, they are not recommended for pregnant women.
The main ingredient of instant noodles is starch. The soup contains only a small amount of MSG, salt and other condiments. The nutritional content is very small, which is far from meeting the daily nutritional needs of expectant mothers and their babies.
There is no benefit for pregnant women to eat instant noodles, such as when it is inconvenient to eat temporarily or when conditions prevent them from eating.
Eat at most once a day, not every day.
Third, production method 1, boil the chicken soup, add a little refined salt, monosodium glutamate, and spare; wash the shallots and cut into pieces for later use.
2. Wash the shrimp, drain the water, put it in a bowl, add refined salt, starch and egg whites, mix well and set aside.
3. Pour an appropriate amount of peanut oil into the wok. When it is hot to 70%, add the shrimps and stir-fry. Add the shallot, ginger, cooking wine and monosodium glutamate and fry.
4. Take another wok and pour in the peanut oil. When it is 80% hot, put the cleaned rapeseed heart and burn it on high heat until the color becomes dark.
5. Put the noodles in a boiling water pot, add to the cold water when it is boiled. When the water is boiling, remove the noodles into the bowl, add the fried shrimp and green cabbage heart, add the boiled chicken broth, and serve.