How to make dumpling stuffing delicious? dumpling stuffing
Dumplings are a kind of food that everyone likes to eat very much, but there are skills in making dumplings. The following national standard product network teaches you how to make dumplings without soup and delicious.
Dumplings are a staple food and local snack in northern China, as well as a New Year's food. There is a folk song called "Big cold and little cold, eat dumplings for the New Year."
According to Chinese and foreign nutritionists and medical scientists, the overall nutritional composition of dumplings is reasonable, and people need a complete range of nutrients such as protein, vitamins, and sugars every day. Pork or chicken, mutton, and seafood in dumpling stuffing are rich in high-quality protein, and vegetables are rich in a variety of nutrients.
It is exquisite to make dumpling filling
1. Vegetarian dumplings are healthy and nutritious
In contrast, vegetarian fillings with eggs and vegetables as the main raw materials are healthier, and the oil comes from vegetable oils, and the proportion of vegetables is relatively large. Since eggs contain more phosphorus, such fillings should be mixed with green leafy vegetables rich in calcium, potassium and magnesium, as well as shrimp skins, seaweed and other raw materials to promote acid-base balance. Pure starch materials such as vermicelli have low nutritional value and should not be used as the main raw material for fillings.
2. Put less fat and more vegetables
According to the principle of dietary acid-base balance, "acidic" meat, eggs and refined white flour should be balanced with "alkaline" vegetable raw materials. It is best to match one portion of meat with three portions of unsqueezed vegetable raw materials, and the meat used in the filling is nine points lean meat. Do not add animal oil and vegetable oil, and increase the amount of vegetables to reduce the intake of saturated fat and calories and achieve true nutritional balance.
3. Fungi and algae are better for filling
Meat stuffing should be combined with vegetables rich in dietary fiber and minerals as much as possible, and at the same time add some foods rich in soluble fiber, such as shiitake mushrooms, fungus, tremella, and various algae such as mushrooms, kelp, and wakame. They can improve the taste, help reduce the absorption of cholesterol and fat, and control the rise of blood lipids after eating meat stuffing. Bamboo shoots, dried vegetables, etc. also have the effect of absorbing fat. Various soy products and fish can also be stuffed to replace part of the meat, which is conducive to reducing the fat content. When eating dumplings, you can also pair them with a variety of refreshing cold vegetables.
4. Cooking method
Generally, dumplings with more vegetables and less meat have high water content and are easy to "loose". When cooked, the nutrient loss is large and the taste is poorer. You can consider methods such as frying and steaming, while foods with more meat are suitable for cooking. Try to use less cooking methods such as frying and frying to avoid additional fat intake.
How to make dumpling stuffing not flow soup
1. The simplest method
After chopping the fresh vegetable stuffing, pour it into a small pot, add cooking oil and stir, let the oil wrap the vegetables, then pour in the mixed meat stuffing (with enough salt), and mix well. The vegetable stuffing is wrapped in a layer of oil film, which is not easy to dehydrate when it encounters salt. The dumplings wrapped in this stuffing taste very fresh and have a little fragrance of vegetable juice.
2. The most detailed method
Chop the meat first, add various seasonings, and then chop the vegetables. When chopping vegetables, do not add salt to avoid seeping more water. Add the chopped vegetables to the meat filling little by little, stirring as you add them until the proportion of meat and vegetables is right. This way, the dumplings are nutritious and will not flow into soup.
3. The most convenient way
Freeze the mixed filling and then make dumplings. The broth and vegetable soup form a solidified state, and it is not easy to flow out.
4. The most nutritious method
Add an egg to the dumpling filling, so that when cooking the dumplings, the protein will solidify and reduce the soup of the dumplings.
5. The most beautiful view
Using the extruded vegetable juice and noodles to roll out the dumpling skin not only saves nutrients, but also makes the dumplings beautiful.
