Pregnant women dehumidification soup, choose these three dehumidification effects

In daily life, anyone may have dampness in the body, and pregnant women are no exception. The choice of dehumidifying soup can help pregnant women easily expel moisture from their bodies.

Jellyfish Pork Bone Soup

Ingredients: 500g yam, 500g pork fan bone, 50g black pea, 50g red bean, 50g lentil, 2 candied dates, 2 slices of ginger, 10 bowls of water

practice:

1. Wash adzuki beans, black beans, and lentils, and soak them for 1-2 hours; chop pork ribs into large pieces, wash, blanch and remove; wash yam, peel, remove tendons, and cut into pieces;

2. Boil water, add all the ingredients, cook over high heat for 20 minutes, then simmer over low heat for an hour, add salt to taste and serve.

Efficacy: Do pregnant mothers know? The content of water and vitamin C of water lobster is very high. It has the effect of cooling down, removing heat and lowering blood pressure. Therefore, you may as well eat it often during the return of the south wind.

Fried lentil and lean meat soup with coix seed and three flowers

Ingredients: 20 grams of kapok flowers, 2 grams each of frangipani and locust flowers, 30 grams each of coix seeds and lentils, 1/4 tangerine peel, 400 grams of lean pork, and 2 slices of ginger.

practice:

1. Wash all ingredients, soak them for a while, peel the tangerine peel, wash the lean pork, and do not cut the whole piece with a knife.

2. Put them together with ginger into the pot, add 2500 ml (10 bowls) of water, boil over high heat, then simmer over low heat for 2 hours, and add appropriate amount of salt.

Efficacy: The combination of three flowers with coix seed, fried lentils and lean pork can clear away heat and dampness, clear turbidity and dampness, and can relieve spleen deficiency and dampness. Frangipani and Sophora japonica have the effects of clearing heat and dampness, treating damp-heat diarrhea, clearing heat and cooling blood, and moistening the intestines and promoting bowel movements.

Chinese Yam, Cishi and Barley Soup

Ingredients: 15 grams of Chinese yam, 15 grams of Cishi, 15 grams of fried coix seeds, 15 grams of fried lentils, 12 grams of Astragalus membranaceus, 10 grams of Atractylodes macrocephala, and 200 grams of pork ribs.

practice:

1. Soak the Chinese yam in water first to remove the sulfur taste.

2. Fry lentils and coix seeds in a pan until slightly yellow. Wash the pork ribs to remove blood and chop into pieces. Wash Cishi, Astragalus membranaceus and Atractylodes macrocephala with clean water. Then put all the ingredients into the soup pot and cook over medium heat for 1.5 hours. Season to taste.

Efficacy: This soup has the effects of strengthening the spleen and stomach, removing dampness and resisting fatigue. It is especially suitable for pregnant mothers with spleen deficiency, dampness and lack of energy.