For professional reasons. I often deal with pregnant women, and I often listen to some lectures about how pregnant women can match food to be balanced and healthy. A few days ago I heard a lecture about the lack of folic acid in pregnant women, which would lead to developmental defects in the fetus. According to experts, the important nutritional effects of folic acid on the human body have been confirmed as early as 1948, and human (or other animals) such as lack of folic acid can cause macrocytic anemia and leukopenia. In addition, the study also found that folic acid is especially important for pregnant women. If folic acid is absent within the first 3 months of pregnancy, it can lead to defects in fetal neural tube development, thereby increasing the incidence of split brain and no brain. Secondly, pregnant women often supplement folic acid to prevent congenital malformations such as underweight, premature birth and cleft palate (rabbit). It promotes the development of nerve cells and brain cells in infants and young children, and has the effect of improving intelligence. Therefore, women of childbearing age who are preparing to give birth should be supplemented with folic acid during the first trimester of pregnancy and the first trimester of pregnancy. The doll dish in this garlic shrimp dish made today. The folic acid content is very large, plus this shrimp, both folic acid and calcium, the best of both worlds, why not.
Wash the baby dish, divide it into two, and cut each three slices into four, and enter the plate.
Shrimp washed, cooked with hot water, coded on the doll dish
Fry the garlic to light yellow, add the oil to the small dish and add a little salt, oyster sauce, monosodium glutamate and mix thoroughly.
Pour the thoroughly mixed garlic juice on the baby dish and steam for 5 minutes in the steamer.
Sprinkle the chopped green pepper on top of the dish and pour a little hot oil.