Women's diet after menstruation is very important, especially those who have too much menstruation. Each menstruation will cause the loss of plasma protein, iron, potassium, calcium and other major components of the blood, so what do women eat after menstruation? What food to eat to supplement nutrition? Follow Xiaobian to have a look
Ingredients: 100g of Japonica rice, 20g of longan meat, 10g of donkey hide gelatin, 10g of jujube (dry), and 15g of white wine.
Method: clean the rice, soak it in cold water and drain the water. Take a large cup, pour in boiling water, put the donkey hide gelatin and white wine in a small cup; sit the small cup in boiling water until the donkey hide gelatin dissolves. Remove impurities from longan meat, wash it, and remove stones from red dates. Add about 2000 ml of cold water, longan and jujube into the pot, cook over medium heat until the remaining third of the water is over, add in the japonica rice, boil over high heat, cook slowly over low heat to make porridge, and mix well with the melted donkey hide gelatin.
2. Chicken soup with Cordyceps sinensis
Ingredients: 1500g chicken, 30g Cordyceps sinensis, 15g longan, 10g jujube (dry), 10g salt and 2G monosodium glutamate.
Method: kill and wash the chicken, remove the internal organs; wash and remove the core of jujube, and put it into the pot together with winterwort and longan meat. Use 5 to 6 bowls of clear water, cook for about 5 hours, add salt and monosodium glutamate to taste and then drink.
3. Wuji glutinous rice porridge
Ingredients: 150g glutinous rice, 1200g black bone chicken, 6G green onion, 4G ginger, 2G salt, 2G monosodium glutamate, 10g cooking wine.
Methods: clean the glutinous rice, soak it in cold water for two or three hours, remove and drain the water; wash the clean black chicken, put it in the boiling pot and fish it out; wash the onion and ginger and cut them into sections and slices for standby. Put the cold water and black chicken into the pot, add the scallion, ginger slices and cooking wine, first boil it with high heat, then simmer it with low heat until the thick chicken is rotten. Take out the black chicken, pick out the scallion and ginger slices, add in the glutinous rice, boil it in high heat, then turn down the heat, and cook until it is congee. Remove the chicken and shred it, then put it into the porridge, mix the taste with salt and monosodium glutamate, and then serve it.