Since ancient times, Chinese people have believed that pregnant women need confinement after giving birth and need to make up for it.

This perception cannot be said to be wrong, but it is somewhat one-sided. There is certainly nothing wrong with supplementing nutrition to pregnant women who have just given birth, but when it comes to actually doing it, many people will forcefully stuff pregnant women with too much nutrition, which is beyond the limit that her body can absorb and use.

Excess nutrients are either wasted or converted into excess fat and stored in the body, which puts unnecessary burden on the pregnant woman's body.

Although Yang Huairen is not an expert in nutrition, he still has a lot more knowledge in this area than the ancients.

For his two wives, postpartum blood and qi nourishment, as well as the use of dietary therapy to promote breastfeeding, are what pregnant women really need.

To nourish blood and nourish qi, it doesn't necessarily have to be a valuable traditional Chinese medicine, an ordinary white fungus red date wolfberry soup can play a good role.

Among the main materials, such as red dates and wolfberries, they are very common, and the price is not expensive, but the white fungus is relatively precious in recent years.

White fungus, also known as snow fungus or white fungus, was called Wudingzhi in the Song Dynasty and was used as a rare and expensive Chinese medicinal material like Ganoderma lucidum.

At this time, there was no artificial cultivation method to produce in later generations, so for ordinary people, white fungus was placed in pharmacies as a treasure to sell at a high price, and only high-ranking officials and wealthy families could afford it.

And this is the benefit of Yang Huairen's money, he had already ordered someone to buy a large number of white fungus from several major pharmacies in Tokyo in advance, and it was a kind of packaging and clearance-like procurement method, which really frightened the shopkeepers of the pharmacy.

This soup is actually very simple, the most important thing is the soaking of the white fungus, if it cannot be soaked, it will cause a bad taste and difficult to swallow, and if it is soaked, it will cause the white fungus to lose its nutrients, and the long-term soaking will also allow bacteria to breed.

Of course, the time of soaking white fungus is also different according to the different types of white fungus, and the method of picking and drying is different, which affects its reasonable soaking time.

The best way is naturally to have someone to guard it when soaking, and when the white fungus is all soaked soft, there are no hard particles, and the white fungus is still elastic and tough, you can wash it and take it out.

Other ingredients such as red dates and wolfberries also need to be soaked and washed, and the soaking of these ingredients is relatively simple.

Add water to the soup pot, turn to medium heat after boiling, add the soaked white fungus, red dates and wolfberries to the boiling water, and of course, you can also add a small amount of other accessories, such as lilies and lotus seeds.

Simmer over medium heat until the white fungus is shiny, turn off the heat, pour the soup into the soup cup, cover it, wrap the lid with a cloth towel, and continue to steam for about an hour.

This treatment method is to let the soup in a uniform heat, so that the white fungus and several other ingredients slowly release the nutrients into the soup, and at the same time, the nutrients will not be destroyed by the high temperature due to the high temperature.

It is ready to come out of the pan after an hour, and it is best to lift the lid before serving, add a little icing or rock sugar according to taste, stir a little and eat.

This white fungus red date wolfberry soup has an elegant and beautiful appearance, bright and bright color, light taste, hot, warm or cold food, according to personal preference.

In addition to being rich in a variety of trace elements and vitamins and other nutrients, as well as the effect of nourishing blood and qi, the most important thing is that it also has the effect of detoxification and detoxification, which is extremely beneficial for pregnant women who have just given birth.

Supplementing active protein is the key to lactation. Among the animal proteins, like the most common pigs, sheep and beef, they are rich in protein, but they are relatively not so easy to digest and absorb.

The meat protein of fish and poultry is relatively easy to absorb and utilize, especially the protein, protein and fat of fish and some nutrients are relatively balanced, which is conducive to the absorption and utilization of the human body.

In terms of production, it is not possible to make it by frying it with greasy, but by choosing soup soup, which makes it easier for pregnant women to have an appetite.

Yang Huairen chose to make a crucian carp soup. The ingredients of this dish are even more accessible, except for crucian carp, only tofu and some green onion and ginger are needed, and even a drop of oil can be used.

After the fresh crucian carp is slaughtered, the scales are removed, the inner abdomen is washed, and if the knife is good, it can be divided into two, but without bone, the fish is divided parallel and evenly on the fish, in order to facilitate the influence of the fish in the subsequent cooking.

Here it is better not to use the method of removing the fish with spices, but to choose a frying method to remove the fish.

As mentioned earlier, this dish can be fried without oil, and the fried fish here is not fried in oil, but a dry frying method that requires cooking skills to remove the fish.

Do not put oil in the pan, and after heating, put the crucian carp in the pan and fry it, and master the heat is the key to this step.

If the pot is overheated, the skin of the crucian carp will be heated and charred immediately after being put in, which will not only affect the taste, but also lose too much nutrients.

Therefore, the heat of the pot is the key to this process, after the crucian carp is put into the pot, the pot can leave the stove and use the residual heat to dry fry the crucian carp, and at the same time, you can also constantly shake the pot to let the fish be heated evenly.

The original fat in the crucian carp meat will overflow after being heated, so that the part of the fish that comes into contact with the pot will become slightly golden, and only one or two mature crucian carp can be out of the pot.

Add water to the casserole for making soup, add a small amount of ginger slices, boil and then add the fried crucian carp, cover and simmer for half an hour.

At this time, the thick white crucian carp soup is actually ready, and the whole boiling process is actually very simple.

It's just that according to the taste, adding some tofu rich in vegetable protein will make the nutrients of this crucian carp soup more balanced, and the salt only needs a little to play a role in seasoning, and it is not appropriate to add more.

Then simmer for a short time, cook the tofu soft and smooth, and add a small amount of green onion to enhance the flavor after it comes out of the pot, or you can eat the original soup with the original flavor.

Both of these soups are relatively light but nutritious. Thick porridge with whole grains and boiled eggs are the staple food, making it the best food for pregnant women.

In ancient times, it always seemed undignified for men to cook, especially for people of Yang Huairen's status.

But Yang Huairen didn't care about these things, and he was happy to be able to personally cook a meal for his dearest two wives who had just given birth to a pair of children and feed them with his own hands.