From: https://www.diseasewiki.com
What to eat to replenish Qi and blood after giving birth?
The subsequent effects of replenishing blood and Qi are very important. Generally, after giving birth, it is also necessary to make proper arrangements, for example, you can eat more steamed ginseng chicken or Dangshen-Yuzhu Pork Kidney soup, which not only helps to increase milk metabolism but also helps in repairing the body’s Qi and metabolism, making the milk more nutritious.
One, Steamed Ginseng Chicken
Ingredients
15 grams of ginseng, 1 hen, 10 grams of ham, 10 grams of dried玉兰片, 15 grams of dried mushrooms, an appropriate amount of salt, monosodium glutamate, scallions, ginger, and chicken soup.
Preparation
1. Kill the hen, pluck the feathers clean, remove the internal organs, dip it in boiling water for a moment, wash it clean with cold water; slice the ham,玉兰片, mushrooms, scallions, and ginger.
2. Soak the ginseng in boiling water, steam it for 30 minutes, then remove it.
3. Clean the hen, place it in a basin, add ginseng, ham,玉兰片, mushrooms, scallions, ginger, salt, cooking wine, and monosodium glutamate, add chicken soup (submerge the chicken), steam it on a high heat until it is fully cooked.
4. Place the steamed chicken in a large bowl, chop the ginseng into pieces, and place it on top of the chicken with ham,玉兰片, and mushrooms. Pour the soup from the steamed chicken into a bowl, boil it, skim off the foam, adjust the taste, and pour it over the chicken.
Two, Dangshen-Yuzhu Pork Kidney
Ingredients
10 grams of Danggui, 10 grams of Danshen, 10 grams of Yuzhu, 500 grams of pork kidney, an appropriate amount of soy sauce, vinegar, ginger slices, minced garlic, and sesame oil.
Preparation
1. Cut open the pork kidney, remove the tendons, membrane, and fat, wash it clean, and place it in the aluminum pot.
2. Put Danggui, Danshen, and Yuzhu into a cheesecloth bag, tie the mouth tightly, and place it in the aluminum pot.
3. Add an appropriate amount of water to the aluminum pot, simmer until the pork kidney is fully cooked, remove the pork kidney, cool it down, slice it into thin slices, and place it in a plate.
4. Mix soy sauce, vinegar, ginger slices, minced garlic, sesame oil, etc., with pork kidney slices and mix well.
Three, Five-Spice Beef
Ingredients
2500 grams of beef, 90 grams of salt, 24 grams of sugar, 60 grams of red soy sauce, 2 ginger cubes, 3 scallion knots, an appropriate amount of cooking wine, fennel, cassia bark, and red glutinous rice juice.
Preparation
1. Select the lean part of the beef shank, first cut it straight according to the muscle fibers, then cut it into cubes of about 500 grams. Use the root of the knife to pierce a row of holes on all sides. Sprinkle a little salt on the board first, place the meat cubes on top and rub them repeatedly until the salt granules dissolve (commonly known as sweating), then place them in a jar and marinate for 3-4 days (in summer, marinate for one day), flipping multiple times, until the meat turns red, hard, and fragrant.
2. Add an appropriate amount of water to the pot, bring it to a boil with high heat (the water should be sufficient), add the meat cubes, stir them up and down a few times, then remove and rinse clean.
3. Place a pot mat at the bottom of the pot, then add beef cubes, fennel, cassia bark, scallion knots, ginger cubes, cooking wine, sugar, soy sauce, and red glutinous rice juice. Boil on high heat until the beef turns red, then add white soup to submerge the beef. Add a suitable amount of salt, taste it, cover and boil until it boils, then transfer to a low heat and simmer for about 2 hours. When a chopstick can easily pierce the beef, remove it, cool it down, and slice it horizontally according to the muscle fibers.
