Dumpling is a favorite food of the Chinese nation, and also a kind of food that represents a good meaning. But is dumpling with thin skin and lots of stuffing necessarily a good dumpling? Not necessarily! So today Xiaobian will teach you how to make delicious and nutritious dumplings!
Don't go for thin skin and big stuffing.
For stuffed foods such as steamed buns and dumplings, if they blindly pursue 'thin skin and more stuffing', they will lose their place as staple food. This will easily lead to insufficient carbohydrate intake and excessive meat intake, which is not conducive to balanced nutrition. In addition, you can add a variety of coarse grain flour and soybean flour to the stuffing, which can not only increase minerals, B vitamins and dietary fiber, but also enrich the taste and taste. However, it should be noted that their proportion should be controlled below 20%.
Mince the minced meat.
Even if there is no water injection, the water absorption of minced meat is not good. This is because meat is composed of muscle fibers, and the key component that can really play the role of water absorption and agglomeration is myosin. However, the minced meat is often not minced, myosin can not come out, it can not play a role in water absorption, can not make the meat fully sticky. Therefore, the minced meat should be chopped again. This kind of meat not only has better water absorption, but also has stronger flavor.
Lean meat, less fat.
Many people are used to putting more fat meat when making dumplings. They think it tastes delicious, but the content of saturated fat in fat meat is often high, which is harmful to health. And according to the principle of dietary acid-base balance, the 'acidic' meat should be balanced with the 'alkaline' vegetable raw materials, so it is best to match one meat with two vegetables. Only by increasing the amount of vegetables can we reduce the intake of saturated fat and calories and achieve a true nutritional balance. Therefore, it is recommended that you use less fat in the filling, mainly lean meat, it is best not to add animal oil and vegetable oil.
Add some dried vegetables to keep the vegetable juice.
In the Chinese cabbage, leeks and other vegetables cut into pieces, a lot of vegetable juice also overflowed. The general traditional habit is to squeeze out the vegetable juice to avoid the package not forming. But this way will lose vitamins in vegetables and lose the most valuable nutrients. In order to retain vegetable juice, vegetables can be chopped with some water absorbing ingredients, such as dried laver, dried Undaria pinnatifida, dried Lentinus edodes, etc. these ingredients are often high fiber ingredients, which can help reduce the absorption of cholesterol.