Can I eat goose meat when I’m pregnant?

Goose meat can eliminate rheumatism and prevent aging, and it also has the effect of nourishing yin and replenishing qi. Goose meat is known as the best food therapy in traditional Chinese medicine. Goose meat can be eaten during pregnancy, and it also has the effect of warming the stomach for expectant mothers. Eating goose meat is very good for pregnant women. The protein content in goose meat is very high. Eating it regularly is good for both pregnant women and fetuses. Goose meat is an ideal health food for pregnant women.

Pregnant women can eat goose meat.

Geese are herbivores, and goose meat is an ideal nutritious and healthy food with high protein, low fat and low cholesterol.

Pregnant women have certain benefits of eating goose meat:

1. The fat content in goose meat is low, only slightly higher than chicken and much lower than other meat. Goose meat is not only low in fat, but also of good quality and high in unsaturated fatty acids, especially linolenic acid, which exceeds that of other meats and is beneficial to human health.

2. The melting point of goose meat fat is also very low, and its texture is soft, making it easily digested and absorbed by the human body. Goose meat has many benefits and is especially suitable for tonic in winter.

3. Goose meat contains various amino acids necessary for human growth and development, and its composition is close to the proportion of amino acids required by the human body. From a biological value point of view, goose meat is complete protein and high-quality protein.

How to eat goose meat for pregnant women

Taro and White Goose Meat

Ingredients: 5000 grams of goose

Accessories: 500g taro, 35g red pepper, 50g black bean curd, 50g red bean curd

Seasoning: 25g green onion, 15g ginger, 15g garlic (white skin), 20g sugar, 35g cooking wine, 100g soy sauce, 20g starch (corn), 10g sesame oil, 10g oyster sauce, 15g vegetable oil, 2g pepper

Preparation method

1. Wash the goose, wipe it dry, and spread salt evenly on the goose stomach.

2. Mix the fermented black beans, fermented bean curd, minced ginger, sugar, wine, soy sauce and other seasonings.

3. Put it into the goose belly, sew the goose belly tightly with fine linen thread, and place it on a plate.

4. Move the plate to a pot and steam for about 90 minutes. Take out the taro first.

5. Steam the goose meat for another 30 minutes, take it out and spread it with soy sauce.

6. Add 10 grams of tea oil and pour in the steaming sauce, about 2 cups. After boiling, add oyster sauce, soy sauce, cornstarch, sesame oil, pepper and other seasonings to thicken.

7. When eating, take appropriate amount of taro and goose meat, put them into a pot, add appropriate amount of water, and boil over low heat.

8. Add appropriate amount of starch sauce and bring to boil.

Roast goose

Ingredients: 300g bone-in goose meat, 100g bamboo shoots, soy sauce, cooking wine, salt, scallions, and shredded ginger as needed

Preparation method

1. Wash and cut the bone-in goose meat into pieces.

2. Heat oil in a pan and sauté shredded ginger and scallion segments. Then put the goose meat into the pan and stir-fry until the goose meat changes color.

3. Add cooking wine and soy sauce, boil over high heat for 3 minutes, then simmer over low heat.

4. When the goose meat is cooked, add bamboo shoots and salt, stir-fry evenly, and continue to simmer until the bamboo shoots are cooked and soft.

Tips: If you use the quick stir-fry method instead, you should choose boneless goose meat, slice it, mix it with starch, egg white, cooking wine and salt, stir-fry it in hot oil, then add the bamboo shoots and stir-fry until soft.