[Materials for pregnant women’s vegetable soup]_Pregnancy_How to do

[Materials for pregnant women’s vegetable soup]_Pregnancy_How to do

Vegetables have great advantages for pregnant women. In addition to helping pregnant women’s physique, they are also excellent for fat development in the abdomen.

The soups made with vegetables are extremely good.

Today we will introduce the practice of pork rib vegetable soup and vegetable green spring soup.

Directly ribs vegetable soup literally means that the materials needed are ribs and vegetables. Ribs can only help pregnant women to add calcium, and can also promote the baby’s physical growth and development.

Ingredients for ribs vegetable soup: ribs, 2200 g, corn, one, carrot, half, cabbage, 2 leaves, onion, ginger, seasoning: salt, cooking wine

Pork ribs over water, seasoning wine, ginger, light green.

Corn, cabbage, carrots cut into pieces or diced.

2.

Wash the pork ribs under the water after the water is over.

3.

After the high heat is boiled, turn to low heat and stew the ribs 1-1 first.

5 hours, add vegetables, boil over low heat and simmer again.

5-1 hours.

Season with salt.

Tip 1.

Pork ribs with dipping sauce and taste better.

2.

Finally put salt.

Ingredients of vegetable green spring soup: 10 chives, 2 peeled and chopped potatoes (about 300g), 2 chopped carrots (about 200g), 1 chopped green onion, 1 tablespoon of fresh herbs(15g), 5 cloves of garlic, 1 celery (about 300g), shredded spinach leaves 100g, shredded lettuce leaves 200g, canned vegetable soup or water 2 bowls (500ml), 1 bowl of milk (250ml),1 egg yolk, 1 teaspoon of salt (5g), 1 teaspoon of white pepper powder (5g), 1 tablespoon of oil (15ml), vegetable spring spring soup method: hot oil in a wok, add potatoes, carrots, garlicStir fry and celery and stir in salt.

Stir fry over medium heat for 5 minutes until the vegetables are ripe. Add the shallot segments, vanilla, spinach and lettuce leaves, and fry for 1 minute until the leaves are soft.

Add canned vegetable soup or water, cook on medium heat for 5 minutes, and cool off the heat (about 20-40 minutes).

The soup is batched into a food processor, crushed and ground, and then poured into a saucepan.

Heat the vegetable soup in the skillet over medium heat. After boiling, stir in the liquid mixture of milk and egg yolk, and slowly heat through, stirring occasionally (about 10 minutes).

Add white pepper powder to a suitable container and garnish with fresh herbs.

Tip: Add egg yolk to make this vegetable soup thicker.

You can also drizzle with fresh cream after serving.

There must be no celery, it is the most delicious in this soup.