Porridge is especially suitable for pregnant women. Because of the baby, pregnant mommy's gastrointestinal function is weak, but in the first three months of pregnancy, the general reaction will be relatively large, she doesn't want to eat, and she is sick and vomiting. This is a good choice for drinking porridge. But when cooking porridge for pregnant women, be careful not to put too much water, otherwise it will cause hyperacidity. Because of the long boiling time, the nutritional components in porridge are fully separated, so porridge is not only nutritious, but also easy to absorb.

Fish porridge

Ingredients: high-quality japonica rice, grass carp clean meat 100g, pork 200g, yuba 40g, monosodium glutamate 1g, refined salt 5g, shredded ginger, shredded onion, white powder, coriander 10g, pepper 0.5g and sesame oil 20g.

Steps:

1, the pig bones are washed to pieces.

2, yuba soaked in warm water.

3. Wash the glutinous rice.

4. Put the pig bones, japonica rice and yuba into a casserole, add water (about 1500g), first boil it with high fire, then simmer it with low fire for1.5h, then add salt (3g) and monosodium glutamate (0.5g), adjust the taste and pick out the pig bones.

5. Wash grass carp (or mandarin fish) and cut into large pieces with an oblique knife with a thickness of 0 or 3cm. Mix well with salt, white powder, shredded ginger and sesame oil, pour into boiled porridge and disperse gently. When the porridge is rolled up again, leave the fire, put it in a bowl and sprinkle with pepper and sesame oil.

Carp porridge

Ingredients: 300g carp, 50g glutinous rice, salt, onion, ginger and sesame oil.

Steps:

1. Scrape the carp clean and cook the soup for later use.

2. Put 50 grams of glutinous rice into carp soup and cook it into porridge. Add a little oil, salt, onion and ginger to taste.