When the second sister usually cooks jiaozi for her family, she used to make tomato and egg stuffing or leek, egg and shrimp skin stuffing, and then slowly make jiaozi with bean paste stuffing. My second sister thinks that her beans are very fragrant when they are fried with meat, and the beans will be delicious, so she also wants to make something different for her family, so she made jiaozi with bean stuffing. Then look at the topic, whether the beans are raw or cooked, then the second sister will tell you about the choice of beans and the method of raw and cooked.
The second sister usually makes beans stuffed with cowpeas, which are not batter after heating and cooking, like cowpeas we usually eat. The beans made in this way will not be stereotyped and will be soft and tasteless when chewed. Therefore, the second sister thinks that compared with other beans, the bean stuffing of cowpea will be more delicious and chewy.
Second Sister suggested using raw beans, and it would be better to blanch them and put them in jiaozi. Because we can control the maturity of beans during blanching, we won't make them too hard or too soft when filling. The reasons are as follows: 1. Beans are hard. If beans are made into bean stuffing in a pot and only raw, we may find that some beans are not ripe after they are cooked in jiaozi, because the beans themselves are not cooked so quickly. 2. If the beans are cooked, for example, we can imagine chopped sour beans, which makes the second sister feel that the finished beans are too soft to have the taste of cowpeas, so that the second sister feels that she can't eat the taste of cowpeas. Therefore, the second sister suggested that the cowpea should be cooked in advance before making the cowpea stuffing jiaozi, so that the cowpea will be cooked in seven or eight minutes, and it will be cooked when jiaozi takes the pot, so that the cowpea will be delicious and crisp. Second sister thinks it's delicious to make cowpea buns or cowpea jiaozi.
Second sister, let's talk about the method of cowpea jiaozi made by second sister:
First of all, we choose fresh cowpeas, so the well-rooted cowpeas are hard and look full, so it is better to choose such cowpeas. Then we prepare some pork stuffing. Cowpea with pork will be delicious. You can also choose fat pork belly. After the pork belly is released, everyone will not feel too greasy, because the taste of cowpea is still very light, so the second sister also thinks that cowpea can slightly dilute this greasy taste and make this jiaozi more delicious, and it is not the taste of pure meat.
Next, we will cut the cowpea into small pieces, and then blanch the cowpea in a pot until it is 78% mature. Then we cut the cowpea into cowpea granules, and then we mix the cowpea granules with the pork stuffing, and the pork stuffing will be seasoned with chopped green onion and Jiang Mo.
We put a proper amount of pork cowpea stuffing on the dumpling skin, then wrap it and seal it tightly, and then we can cook pork cowpea jiaozi in the pot.
The above is the second sister's answer about whether to use raw beans or cooked beans for jiaozi with bean stuffing. Second Sister suggested that jiaozi cook for seven or eight minutes before cooking, so that cowpeas would taste better.
When the beans are filled, they have obvious fragrance of beans and are not so greasy to eat. They are very delicious seasonal fillings. Every year, when a large number of beans are on the market, my family will pack several meals of jiaozi stuffed with beans.
When the beans are stuffed into jiaozi, they must be cooked, because:
Ingredients: pork stuffing and fresh kidney beans.
Ingredients chopped onions and ginger
Seasoning salt, thirteen spices, fresh soy sauce, oyster sauce, sugar and pepper oil.
working methods
The unique sweetness of kidney beans, together with the fresh pork stuffing, makes it a very delicious jiaozi.
This is because raw beans have two very powerful toxins, which are not destroyed by high temperature and are prone to problems when eaten. Mild abdominal pain, diarrhea, headache and nausea; At worst, it will kill you.
Raw beans, mainly green beans, cowpeas, kidney beans and lentils. Contains two major toxins: saponins and toxic proteins. Toxic protein, also known as lectin, damages intestinal cells, reduces the absorption of nutrients, and leads to malnutrition and dysplasia. Saponins are hemolytic and have a strong stimulating effect on gastrointestinal tract.
When filling beans, whether it's jiaozi or glutinous rice balls, you should blanch them before mixing them. This is because, during the ripening process of steamed stuffed bun or jiaozi, the stuffing is not ripe. Jiaozi, in particular, has experienced three ups and downs. The skin is ripe, but the stuffing is only intermittent and not ripe. Jiaozi, it's better to have less stuffing. The middle is basically just broken. Other materials are good to say, the taste is fresh and fragrant in discontinuous state, but the beans are not, and the toxin is still there.
As a food lover, jiaozi is definitely one of his favorite foods. One of my favorite courses is foreign languages.
My home is in Beijing, and there are many cases of eating jiaozi. I feel that I have to eat jiaozi even on holidays, such as the solstice in winter, New Year's Eve and broken fives, so this aspect is still very researched ~
Let's share my experience and thoughts.
Let's start with the conclusion: boiled beans are recommended for both taste and safety.
Let's start with the reason.
1. Anyone who has eaten fried beans should feel this way. When beans are slightly cooked, they will become brittle and even have a raw feeling, which greatly affects the taste; If put in dumpling stuffing, it will add a crisp taste to dough and meat, which is very uncoordinated.
2. The cooking time of beans is much longer than that of noodles and meat to ensure good taste and no toxin;
Once I ate braised pork with beans in the company canteen, because the beans were not cooked, half of them were poisoned by food, and the most serious thing was to go to the hospital for intravenous drip. I'm not bad. I vomited a few times and went home to lie down all night, much better ~
But it was this experience that made me realize the horror of beans, so I paid special attention to the handling of beans afterwards and must cook them thoroughly! Do it well! Do it well!
Generally, jiaozi will boil water for 10 minutes, but beans are not;
What's more, the beans in the meat stuffing are not in direct contact with high-temperature heat sources, so they are not easy to cook, and the risk has suddenly increased a lot.
Some people say that I will cook more. It's hard to say how long this "overcooking" will last. Time is too long, jiaozi is rotten, and time is not long enough. Coffee beans are also potentially toxic.
So it's better not to take the risk.
Step 3 taste
If the beans are directly wrapped in the stuffing, even if they are cooked, they will have their own raw flavor;
If you blanch with water in advance, you can remove the astringency first to ensure a better taste ~
Having said that, let's talk about simple treatment methods:
1. Pinch off both ends of the beans and remove the silk.
If you are worried about old beans, you can consider using snake beans, which will be very tender;
Soak in water and clean.
You can soak in baking soda or rice washing water to remove pesticides that may remain on the surface of beans;
3. Boil a pot of boiling water, cut the beans into sections, and then blanch them in the pot.
This step is usually boiled for 2~3 minutes, and the beans can be cut off.
If there are many beans, it is recommended to cook them in stages, so as to ensure good treatment.
4. Take it out and chop it up and put it in the meat stuffing ~
The above is the answer about whether the bean stuffing jiaozi should be cooked and then wrapped. Welcome to discuss ~
Northerners have deep feelings for this kind of food in jiaozi. When I was a child, I didn't like jiaozi very much, but when I was away from home, I would eat jiaozi when I was homesick. This is a kind of homesickness.
Jiaozi stuffed with beans is rare. In fact, as long as it is cooked well, it is delicious. Beans have some soft and clear fragrance, and it's good to wrap jiaozi.
This question is actually quite simple, and the answer is: it is best to use cooked beans, or at least hot semi-cooked beans, rather than completely raw beans directly. No matter from the perspective of cooking or from the perspective of safe and healthy diet, let's analyze and answer it.
★ From the perspective of food safety, it is safer to use cooked beans.
Vegetables in the genus Phaseolus include kidney beans, green beans, kidney beans, lentils and beans. They all have a common feature, that is, they have certain toxins in a completely fresh state, which may be a defensive measure to prevent such plants from being eaten by animals. These toxins, including harmful saponins and hemagglutinin, have a great stimulating effect on people's intestines and stomach, and also bring some toxic reactions. The incubation period is long and short, usually about 2 to 4 hours after eating. Poisoning reactions include nausea, vomiting, diarrhea, dizziness, headache, cold sweat and numbness of limbs. Among them, it is life-threatening in the most serious way, so it is still worthy of attention.
Hemagglutinin in these harmful substances is a kind of protein, which will be denatured and inactivated rapidly after heating, but the harmful saponin substances need to be kept at least 100 degrees, and heated for about 8 to 10 minutes before they can be basically removed (green beans need 15 minutes). When we usually cook jiaozi, we usually boil the water before cooking, which may not guarantee the continuous cooking for about 10 minutes. And sometimes when we cook jiaozi, we like to order water three times to stop boiling (lower the temperature), and the last time we cook jiaozi, it is basically just cooked, which will inevitably lead to some safety hazards, so it is safer to cook beans first and then make stuffing.
In addition to the above food safety reasons, even from the perspective of cooking, it is better to cook the beans before filling them.
First of all, many vegetables have higher water content, and beans may be slightly better than celery, but they are generally similar. When we mix stuffing, we must add salt to taste, and sometimes we add oyster sauce, soy sauce and so on. These salts will accelerate the infiltration of water in vegetables. If you don't wrap jiaozi quickly enough after mixing the stuffing, water may start to come out of the stuffing bowl, and the whole seasoning of the dumpling stuffing will be destroyed. After blanching, the water blockade of plant cells is destroyed a lot, so we can squeeze out the excess water directly, which saves a lot of trouble in mixing stuffing.
Secondly, beans are vegetables with high oxalic acid content, which can be removed by blanching in advance, and at the same time, some raw flavor of beans can be removed, so that although some unique flavor is retained, it will not be too abrupt.
Hello, this is the gentlemen's canteen. Jiaozi is one of the traditional snacks in China, which is deeply loved by people. It not only tastes delicious and has high nutritional value, but also gives people a good feeling of fullness. Because it is very simple to wrap jiaozi, many people can wrap it themselves at home, and now the stuffing in jiaozi is becoming more and more varied. Many people like to add beans to fillings, but as the title says, is it better to use raw beans or cooked beans for beans? Let me share it with you.
First of all, look at what beans you want to use for stuffing. Our most common beans are lentils, green beans, Dutch beans and cowpeas. We generally refer to beans, including green beans and cowpeas, among which cowpeas are what we call long beans.
1, choose cowpea. In fact, you can use raw beans or cooked beans, because this kind of beans is non-toxic, even if you eat them raw, it will be fine. If you want to taste better, you can blanch it but don't cook it for a long time. After boiling, immediately cool with cold water. This kind of beans is greener and tastes better.
2. Choose green beans. If you use green beans as stuffing, you should pay attention. Mung beans must be cooked before they can be put into the stuffing. Because green beans are very toxic, jiaozi is not easy to cook thoroughly. Be sure to blanch in advance and cook with strong fire before making stuffing. Generally, it is ok to cook jiaozi and jiaozi. Boiled beans must be boiled in cold water so that they can be cooked a little.
Some people may worry that beans will lose a lot of nutrients after blanching, so they can be solved in other ways.
Next, I will share with you two ways to make beans. What does jiaozi do with beans?
1, frying method
First, wash the long beans, control the water, chop them, and chop the lobster sauce for convenience! Then heat the oil from the pan, stir-fry the lobster sauce until fragrant, then pour in the chopped beans, add a little salt and stir-fry until cooked. Then wrap it in jiaozi, which is very tasty!
2, steaming method
Similarly, pick and wash the long beans first. If the beans are too long, you can take the knife from the middle. Then, put the water in the pot to boil, put the beans in the pot, cover the pot, steam over high fire for 4 minutes, take them out to cool, and finally chop and mix the stuffing.
In addition, you can add a proper amount of onion tintin when putting stuffing, and the cooked jiaozi tastes better and sweeter!
The above is my personal opinion, and everyone is welcome to discuss it in the comments section.
Hello, I am a literary designer who loves cooking. Let me answer your question!
Dumpling stuffing is generally made by chopping the ingredients with a knife and mixing them with seasonings, which are mainly divided into meat stuffing and vegetarian stuffing. There are many kinds of dumpling stuffing, such as Chinese cabbage stuffing, leek stuffing, celery stuffing, mushroom stuffing, sauerkraut stuffing, beef stuffing, mutton stuffing, three fresh stuffing, etc. All kinds of beautiful meanings are expressed through dumpling stuffing. For example, jiaozi, a kind of Chinese cabbage stuffing, is named' Hundred Cabbage jiaozi', which means the meaning of Baibao and wishes Baibao; Or wish the newlyweds a long life together. Jiaozi stuffed with leeks is called' Nine-color jiaozi', which means long-term wealth and is a material wealth for praying for a long time. It is also a blessing to eternity, hoping that people will last for a long time and so on. But now everyone packs jiaozi. As long as it's delicious, all the ingredients can be mixed together. Today, let's talk about bean paste buns.
Beans are rich in vitamin B, vitamin C and plant protein. Eating beans is very helpful to health, and has the effects of quenching thirst, invigorating spleen, tonifying kidney, stopping diarrhea, benefiting qi and promoting fluid production. There are many ways to eat beans, such as frying, stewing, boiling, drying in the sun and frying. And jiaozi with bean curd is fragrant and tender, which is very delicious. However, someone asked, when preparing bean stuffing, should the beans be blanched in advance? Or stir-fry the beans and add them to the meat and mix well? The reason for this doubt is that we all know that beans, like other leguminous vegetables, contain saponins and plant lectins, which have a strong stimulating effect on gastrointestinal mucosa. Abdominal pain, fullness, nausea, vomiting, diarrhea and other adverse symptoms will appear after poisoning, but these two toxic substances are not heat-resistant, and can be destroyed after sufficient heating.
I believe many people will think that chopped beans are mixed with minced meat. It is easy to steam beans in a pot, and there is no need to blanch them in advance. But I don't think so. I think beans must be blanched in advance. When steamed with bean stuffing in jiaozi, it is difficult to guarantee whether the beans have been steamed because the meat stuffing and dumpling skin are easy to steam. Usually, when frying or stewing beans, we need to blanch the beans in advance, or add a proper amount of water to stew them when cooking in a pot, thus prolonging the cooking time. The main method to prevent bean poisoning is to thoroughly fry and cook beans before eating. If the beans are not cooked, it is likely to lead to food poisoning. Therefore, in order to be conservative, it is recommended that the beans be blanched in advance. Anyway, this will not affect the taste, just one more step.
1. Add a little salt and cooking oil (salad oil is better) when scalding beans to make them greener and tender.
2. Blanch the beans, take them out and rinse them with cold boiled water, let them cool quickly, and then control the moisture, which can make their taste more crisp and refreshing.
Do you want to blanch the beans in advance when making bean stuffing? I believe everyone has their own opinions after reading this article. When making dumpling stuffing, many people will ask whether the raw stuffing is delicious or the cooked stuffing is delicious. I also shared my views on this issue:
Commonly used fillings can be divided into two types according to the raw and cooked conditions, namely "raw stuffing" and "cooked stuffing". Literally, it is also well understood that the so-called "raw stuffing" means that the stuffing is directly wrapped in the dumpling skin without being cooked, while the "cooked stuffing" means that the stuffing is wrapped in the dumpling skin after being fried. Is dumpling stuffing delicious, raw stuffing or cooked stuffing? Whether the meat stuffing needs to be fried is not particularly particular, because everyone pursues different tastes and needs to choose according to their own needs. Here is a brief analysis of the advantages and disadvantages of raw stuffing and cooked stuffing:
(1), raw meat stuffing has a certain viscosity and is easier to package.
(2) The stuffing made of raw meat has a high moisture content, and the cooked jiaozi is easier to burst juice and has a more solid taste.
(1), stir-fried meat stuffing, the water content is relatively low, although the wrapped dumpling stuffing is not easy to agglomerate and loose, but after stir-frying, the meat flavor will be more fragrant, and the wrapped jiaozi is also delicious.
There is no special emphasis on whether to use raw stuffing or cooked stuffing. It depends on what stuffing you make and your personal habits and tastes. If the stuffing contains egg stuffing, it is generally to fry the egg liquid into broken eggs in a pot, and then add favorite vegetables and seasonings to taste.
1, health problems. There are incidents of poisoning caused by eating beans every year. Why? Mainly caused by eating undercooked beans!
Because the skin of beans contains a special toxin, the position of pod filament and both ends is the most. Its scientific name is saponin, which is a poisonous protein. Once accidentally ingested, it will cause symptoms such as diarrhea and vomiting, and in severe cases, it will be in a coma. But the beans in the beans contain another substance called "hemagglutinin", which is also harmful to human body.
The advantage is that these two toxins will gradually die out in about ten minutes under the condition of continuous high temperature. Therefore, before filling, beans should be cooked and broken.
If it is kidney beans (green beans), it should be cooked thoroughly. After all, kidney beans are the leading role in poisoning people. Because they are in a mature state, the toxin is higher.
2, convenient operation. Cooked beans are easy to fill. If it is raw, when jiaozi is cooked, the meat stuffing is cooked and the beans are still half cooked. When the beans are completely cooked, the taste of jiaozi will be too old.
3. It tastes better. Using raw beans as stuffing, the cooked jiaozi is slightly bitter and has a peculiar smell. Boiled beans are not, not only not astringent, but also easy to taste when mixing stuffing!
Some people may worry that scalded beans will lose a lot of nutrients. Then other methods can be used instead.
(1) frying method: clean the long beans, cut them into pieces under water control, and cut the lobster sauce into pieces for convenience! Then heat the hot oil from the pan, stir-fry the lobster sauce until fragrant, then pour in the chopped beans and add a little salt to stir-fry until cooked. Jiaozi, don't have a flavor!
(2) steaming method: clean the long beans, and cut them from the middle if they are too long. Then, add water to the pot to boil, put the beans into the water, cover and steam for 4 minutes. Time's up. Take it out to cool. Finally, chop it up and mix in the stuffing.
In addition, adding a proper amount of onion tintin to the stuffing will make the cooked jiaozi taste better and sweeter! Interested friends may wish to try. Anyway, they think it's delicious.
Hello, I'm Xiaodong, and my answer is:
Jiaozi has been very popular since ancient times, not only because of its thin and delicious dough, but also because of its colorful fillings! According to legend, this is a kind of delicious food from the north. But in fact, it was born thousands of years ago and is a creative "medicine" created by doctors for better medical practice. From then on, it became popular and was liked by many people. So gradually this medicine evolved into a kind of food. It also has a name called jiaozi, which has a wonderful meaning. Later, it became a must-have dish for New Year's Eve.
Jiaozi once appeared on the stage of state banquet and was deeply loved by foreigners. After it was spread abroad, it was still very popular, so there were many different ways to eat it. In some countries, traditional cooking methods are very popular and then dipped in them. Deep-frying is popular in some countries, and it tastes spicy! How to make such delicious food has also been studied by many foodies and gourmets. From rolling to filling, it is done horizontally rather than vertically. Let me share it with you! You will know after reading it.
First of all, flour is a big problem. Choose your favorite taste for low gluten in high school, but recommend high gluten. Most people will choose this. It not only tastes good, but also has a high content of protein. Dough must be watered while stirring. After mixing, let it ferment for a while, then take it out and knead it into the size and thickness you want. It is suggested that the thickness should not be too thick, otherwise it will be difficult to cook and cook. Generally, a millimeter thick is enough. It is very transparent after cooking, and you can see the stuffing inside.
Secondly, when cooking jiaozi, you often stick to the pan? This is a common problem. Even if a pot of water is full, it will stick to the pot. Every time the pot is stuck, this jiaozi will definitely be destroyed. Hard noodles are half glued to the pot wall and half placed on the stuffing. It doesn't look good after being fished out. There are many ways to solve this problem at this time. Here is a recommendation I often use! After the water is boiled, put it into jiaozi and add cold water. When the water is boiled, add it once, once every other time, usually three times, so that jiaozi will not stick together, let alone get into the pot, and the effect is very good. You don't need to add too much water, just a little, otherwise the pot will be full of water in the end. Of course, salt can also be added. I heard that this effect is also good.
Next, I have to say jiaozi's stuffing, which is the key. Hit the point! ! ! First of all, fillings are divided into meat and vegetables. Different people have different hobbies and customs in different places. Second, if it is meat stuffing, it will be more difficult to cook, and the cooking time will be longer. Third, if you choose fillings, you must pay attention to your eating habits, because fillings are generally very miscellaneous. At this time, eating habits are very important.
Today I want to solve a problem about a kind of hot bean stuffing: which is better, cooked or raw? Many people like to use raw buns, because it is not troublesome and does not need to be cooked twice. And it tastes great. It tastes sweet! Of course, some people like it cooked and think it is safer to eat it this way. Indeed, I think it's done well, too. Maybe everyone doesn't know that raw food is actually poisonous! Although not strong, it is still not very healthy. So cooked beans are recommended here. Blanch the chopped beans in water, which is not only non-toxic but also tastes better. Therefore, it is recommended to use cooked beans.
I am Shaanxi Lengwa, and I love food and life.
Although I have answered many questions about jiaozi, as a die-hard fan of jiaozi, I can't help but open this topic and want to share my experience and views with you.
My mother loves to eat jiaozi and jiaozi, and there are many people at home, so every time she eats jiaozi, she makes a lot of bags. But my mother always works hard. She doesn't think the procedures are complicated and many links are troublesome. She can always patiently provide enough food for the whole family, jiaozi. Let it be filled with all kinds of fillings. After mom made it herself, it tasted almost the same. Later, I found out after I left home that this is probably the taste of home.
Jiaozi ate the reunion, and so did Bao jiaozi. If a person goes to package jiaozi, it will be very tiring to complete all the links. However, if a family goes to package jiaozi, it will actually be wrapped quickly, and it is also a very lucky thing for the family to sit together happily. When I was a child, my mother always kept jiaozi at family reunions. Pack jiaozi, basically wake up is jiaozi's face. At this time, my mother will first knead the dough into batter, then knead it into strips, then knead it into small bumps and throw it into the noodle bowl. My brother and I will knead acne into small balls and squash them. My sister is responsible for rolling the squashed meatballs into thin dumpling wrappers, my mother will personally wrap jiaozi, and my father will personally make a fire and boil water. Qi Xin, Qi Xin's family, made a steaming reunion in jiaozi.
Today, according to the subject's question, I will give you an answer. When jiaozi uses it, are the beans made directly from raw beans or cooked beans?
In fact, when I was in my hometown, jiaozi, who made bean paste stuffing at home, used more raw materials. I don't worry about the toxic problem that jiaozi didn't cook well, because I use a big stove and a big iron pot at home, and the jiaozi can be cooked thoroughly.
However, if it is natural gas or an induction cooker for urban life, it is recommended to blanch the beans first, then cut them into powder, then mix them with other ingredients evenly, and then pack them at this time. Because the kitchen in the city uses natural gas or induction cooker, its temperature durability can't be compared with the big stove burning coal.
Jiaozi stuffed with beans, pay as much attention as possible. The toxins contained in undercooked green beans will endanger people's health. Don't think this is alarmist or alarmist. When cooking jiaozi, try to make sure there is enough water in the pot. Jiaozi should try to cook less and more pots at a time, so as to ensure that the bean stuffing in jiaozi can be fully cooked after the fire is boiled, so that it can be more assured, more assured and more comfortable to eat.