In the first two weeks or a month after giving birth to a baby, there is often a shortage of breast milk, so there is a term called "chasing milk", that is, mothers increase milk production through various methods to keep up with the baby's appetite. Many people will eat a lot of nutritious food, and then they will find that their breast milk is not long, but their weight has increased a lot, even more than before.
In fact, chasing milk is a very easy thing. First of all, novices in Ma Bao should relax and not be anxious. Emotion is very important for milk production. Then pay attention to adjust your diet. Remember, don't eat too much nutritious food. On the one hand, various functions of the postpartum body are weak, and too much supplementation is not conducive to digestion and absorption, and even increases the burden on the stomach; On the other hand, if you eat too greasy, it will increase the risk of blocking milk.
As an experienced person, I deeply feel that the simplest and most effective way to chase milk after delivery is to drink soup. Drink more soup and water, and naturally there will be more milk. Of course, the food we eat determines the nutrition of breast milk, so we should choose some nutritious and digestible foods to make soup. Share with you six kinds of soups that I drink every day after delivery. Long milk does not grow meat, and the weight returns to the prenatal level three months after delivery. Let's take a look ~
Ingredients: loofah 1 piece, 3 mushrooms, white mushrooms 1 piece, 2 eggs, a little salt, a little cooking oil.
1. Clean the loofah, scrape off the hard skin, then cut it into blocks and soak it in clear water for preservation.
2. Wash the mushrooms, cut off the roots, and then further cut into blocks. Cut the roots of Pleurotus eryngii, wash it, change knives and cut into small pieces.
3. Pour a little cooking oil into the pot, beat in the eggs, fry the eggs with medium and small torches, and then remove them for later use.
4. Add mushrooms and Pleurotus eryngii to the bottom oil in the pot, stir-fry until the texture becomes soft, then add appropriate amount of water to boil, and boil over high fire.
5. Cook the loofah in the pot for about 3 minutes, and then continue to cook the eggs in the pot 1 minute.
6. Finally, according to your own preferences, add a little salt to taste.
Ingredients: broccoli 1, fresh shrimp 10, tofu 1, shredded ginger, a little pepper, a little salt, a little cooking oil and half a spoonful of oyster sauce.
1, cut broccoli into small flowers, add edible alkali and flour, soak for 10 minute, and rinse repeatedly for later use.
2. Fresh shrimps are peeled and washed for later use. Cut tofu into small pieces for use.
3. Heat the oil in the pot, add the shrimps and shredded ginger, stir fry quickly until the shrimps change color, then boil a proper amount of water and put the tofu in the pot.
4. After the fire boils, put the broccoli into the pot, stir well, add half a spoonful of oyster sauce and appropriate amount of salt to taste.
5. Continue to cook for about 1 min. When all kinds of ingredients are fully mature, you can turn off the fire and serve.
Ingredients: beef 100g, carrot half, coriander 1, egg 1, tomato 1, Flammulina velutipes 1, two shiitake mushrooms, half a teaspoon of cooking wine, 2 teaspoons of light soy sauce, and starch 1 teaspoon.
1. Wash beef and soak it in bloodletting water. After cleaning, add 1 tablespoon of soy sauce, half a spoonful of cooking wine and 1 tablespoon of starch, and marinate evenly for 15 minutes.
2. Other ingredients are handled well. Mushrooms and Flammulina velutipes are washed separately, rooted and cut into pieces and small pieces. Wash tomatoes and dice them. Wash and shred carrots. Beat the eggs into a bowl and stir for later use.
3. Add the right amount of water to the pot. First put diced tomatoes in a pot and bring them to a boil. Then add soy sauce, vinegar, pepper and salt and stir well.
4. Put the Flammulina velutipes and Lentinus edodes into the pot, cook for about 2 minutes on high fire, and cook the ingredients.
5. Then put the salted beef into the pot and stir fry one by one. After the beef changes color, pour the egg liquid into the pot and cook until the egg liquid is solidified.
6. Finally, sprinkle chopped green onion into the pot and turn off the fire.
Ingredients: 50g mung bean, 250g milk and a little salt.
1, wash the green beans, then put them in a pot, add appropriate amount of water and cook them thoroughly.
2. Put mung beans and milk together in a cooking machine and stir them into a delicate paste. It is best not to add milk all at once. We can add half first, then stir, and then add according to our favorite consistency.
3. Pour the beaten milk mung bean sauce into a small pot and boil it slowly.
4. Finally, add a little salt to taste. If you like black pepper, you can also put a little black pepper.
Ingredients: kelp 200g, tofu 1, chopped green onion, a little oil and salt, a little pepper, half a spoonful of oyster sauce.
1. Cut kelp into small pieces, soak it in clear water for more than 4 hours in advance, and then rinse it.
2. Cut the tofu into small pieces and soak it in warm water for 10 minute.
3. Sprinkle a little cooking oil into the pot, add half a chopped green onion, stir-fry until fragrant, put it in the sea, stir-fry quickly 1 min, add a proper amount of water, and bring to a boil over high fire.
4. Add half a spoonful of oyster sauce to the pot, then put the tofu into the pot, stir well, and continue to cook for about 3 minutes.
5. Finally, add a proper amount of salt and pepper, sprinkle the remaining half of chopped green onion, and serve.
Ingredients: chicken breast 1, a handful of corn 1, 2 tomatoes, cooking wine 1 spoon, a little pepper, a little starch, egg white 1, a little salt, soy sauce 1 spoon, chopped green onion.
1, chicken breast is cleaned, cut into small pieces, and then minced into fine minced meat in a meat grinder.
2. In the minced chicken, add corn kernels, add cooking wine, soy sauce, egg white, pepper and salt, and then stir evenly with chopsticks.
3. Add some corn starch and continue to stir in one direction, so that the meat stuffing will be tighter and the boiled meatballs will be more elastic.
4. Wash the tomatoes and cut them into small pieces for later use.
5. Pour a few drops of cooking oil into the pot, add tomatoes, stir-fry while pressing, and stir-fry tomato soup. Then add an appropriate amount of water and cook for 10 minutes on low heat, so that the tomato juice is cooked.
6. Continue to reduce the fire, squeeze the chicken stuffing into a ball shape and put it in the pot.
7. Then turn the fire and cook the meatballs until they turn white. At this time, we add a little salt, stir well, sprinkle with chopped green onion and turn off the heat.