GINGER AND BLACK BABY SKIN

New mothers would most likely follow Chinese postpartum traditions. All births during this period of time would be home births. (Few working class men would have the financial means to bring a wife over.) This first generation of women to arrive would not have the benefit of having their mothers or older relatives to help out during the prenatal, the delivery and the postpartum periods. 1850's -1870'sĬhinese women who immigrated to the U.S. during this early period were mainly wives of their merchant class husbands. We pay tributes to the young women pioneers who became new mothers in a foreign land without the traditional support of family and relatives. immigration policy changes one can deduct some of the circumstances of the birth experience. The postpartum experience of early Chinese-American new mothers has not been well documented in any historical research although they have been delivering babies in the United States since the 1850's. The chinese-American Postpartum experience of the past 170 years If the dish is too spicy, reduce the ginger, because, according to Traditional Chinese Medicine principles, the ginger may have too much heat properties for one’s body. If weight gain is a concern, skim off the oil that floats on top of the dish and avoid eating the fatty part of the pig feet, especially its skin.Ģ. Eggs – the most complete protein source for repairing tissues and muscles. Pig feet – provides an abundance of calories for milk production and calcium (1) for recovery.Ĥ. Black sweet vinegar – helps to retain energy and possibly reduces postpartum depression.ģ. Ginger – provides fiber for bowel movements, Vitamin C for immune system (1) and reduces inflammation (2).Ģ. Below are some benefits of each ingredient:ġ. This dish, in a most economical way, provides most of the balanced nutrition needed by a postpartum woman. Take out desired amount of ginger-vinegar-pig-feet-eggs concoction and reheat to serve (room temperature or warm). Or, the concoction can be kept in refrigerator.Īdd eggs to ginger-vinegar-pig-feet concoction.Ĩ. Occasional reboiling will enhance flavor.

Concoction of ginger-vinegar-pig feet can be kept in room temperature with boiling every 3 days.

Add prepared pig feet to ginger-vinegar concoction, bring to boiling then medium low heat for 1/2 hour. Take out immediately after stirring several roundsĦ. Prepare pig feet one week prior to serving. Ginger-vinegar concoction can be stored in clay pot at room temperature for weeks with weekly boiling.Ĥ. Add prepared ginger to vinegar in pot, bring to boil, then simmer for about 2 hrs until vinegar is thoroughly seeped into ginger. Roast ginger halves in small portion in dry wok over high heat for 1-2 minutes, stirring constantly.ģ. Pound each half with cleaver or rubber mallet

GINGER AND BLACK BABY SKIN

Scrape away skin with spoon or butter knife Combine the 2 types of vinegar in large clay pot.

Ginger and black baby