Some people think that the more meat there is in jiaozi pure meat stuffing or stuffing, the more fragrant jiaozi will be. In fact, from a nutritional point of view, pure meat dumpling stuffing is not good, which is not conducive to digestion and absorption. Adding some vegetables to the meat stuffing not only tastes good, but also improves the absorption rate to about 80%, making it more comprehensive in nutrition.
Generally speaking, the ratio of meat to vegetables in dumpling stuffing is1:1or1:0.5. Don't pour out the vegetable juice. According to the measurement, the vitamins in Chinese cabbage will lose more than 60% after juice removal. If you pour out the vegetable juice, you almost throw away most of the vitamins in Chinese cabbage and radish.
Adding some sugar to the dumpling stuffing will have a delicious seafood flavor.
To make the meat more tender, you can do this: chop the pork belly into mud, and add a little soy sauce, cooking wine, salt, sesame oil, finely chopped green onion and ginger paste. If the meat stuffing is thin, add some vegetable oil. Stir well, then add a little water to the meat, continue to stir until the meat is elastic, then add water and stir again. This is about 3 to 4 times, and the meat stuffing is sticky and elastic. Remember to add less water every time and add it several times.
Soy sauce should be added bit by bit. If there is broth, it is best to add broth, stir while dripping until it becomes paste, and then mix the vegetable stuffing and stir well. Jiaozi wrapped with such dumpling stuffing is full of soup and tender. In addition, when adding a little sugar to jiaozi, jiaozi will have delicious seafood flavor.
It is best to use kelp and fungus as stuffing, and jiaozi with more vegetables can be fried or steamed.
Meat fillings should be matched with vegetables rich in dietary fiber and minerals as much as possible, and at the same time, some foods rich in soluble fiber, such as mushrooms, auricularia, tremella and other mushrooms, as well as algae such as kelp and Undaria pinnatifida, may be added. They can improve the taste, help reduce the absorption of cholesterol and fat, and control the rise of blood lipid after eating meat stuffing. Bamboo shoots and dried vegetables also have the function of absorbing fat. All kinds of bean products and fish can also be stuffed instead of some meat, which is beneficial to reduce the fat content. At the same time, we should also pay attention to the fact that it is not advisable to eat high-fat dishes when eating these stuffing foods, but should be accompanied by refreshing cold vegetables.
In terms of cooking methods, stuffed foods with more vegetables and less meat have high moisture content and are easy to "scatter". When cooked, they lose a lot of nutrients and taste worse. You can consider methods such as water frying and steaming. The stuffed food with more meat is suitable for cooking and steaming, and cooking methods such as frying and frying should be used as little as possible to avoid adding extra fat.
If you put a raw egg in the dumpling stuffing, it will not be easy to make soup.
Chop the washed and dried vegetables, pour them into the pot, pour in cooking oil and stir gently; Then pour in the mixed meat stuffing and stir well. Chopped vegetables are first mixed with oil, which will be wrapped in an oil film, so it is not easy to get out of water when it meets salt. Jiaozi processed in this way and packed with stuffing tastes fresh and refreshing.
In addition, you can also put a raw egg in the dumpling stuffing with mixed vegetables and meat. Because in the heating process of jiaozi, the protein in the raw eggs in the stuffing solidifies, which can also make the dumpling stuffing no longer produce soup.
In addition, remember that when pouring cooking oil into vegetable stuffing, if you pour soybean oil, you should boil it in advance, because sometimes harmful substances with low melting point remain in soybean oil. Only when the boiling point of soybean oil reaches 200 degrees Celsius, the harmful substances can basically evaporate, and at the same time, the smell of raw soybean oil is removed.
Different dumpling stuffing practices are different. Come and see the specific steps.
Chicken and winter bamboo shoots stuffing
Raw materials: 750g of chicken breast, 0/00g of winter bamboo shoots/kloc-,50g of chopped green onion, sesame oil, Jiang Mo, refined salt, monosodium glutamate, and appropriate amount of broth.
Practice: Wash and chop the chicken breast into fine mud, cut the winter bamboo shoots into small pieces and stir-fry them in the oil pan for a while. Put the chicken paste into a pot, add onion, Jiang Mo, cooking wine, broth, refined salt and monosodium glutamate, stir well, add the winter bamboo shoots and stir a few times.
Fish and leek stuffing
Raw materials: 700g peeled fish, 50g fat meat, 200g leek, 50g chopped green onion, cooking wine, Jiang Mo, refined salt, monosodium glutamate, broth, etc.
Practice: Rinse the fish in clear water, remove the coarse thorns, and chop it into fine mud on the chopping board. Cut the fat meat into fine particles and chop the leek. Take a deep pot, add fish paste, soup stock, cooking wine, onion, Jiang Mo, monosodium glutamate and refined salt, beat clockwise by hand, and finally add fat meat and leek to serve.
Coriander dumpling stuffing
Ingredients: coriander 250g, pork stuffing150g, soy sauce, cooking wine, salt, monosodium glutamate and sesame oil.
Practice: wash coriander, drain and chop it into pieces, and mix in a little sesame oil for later use. Put the pork stuffing into a pot, add all the seasonings and stir well. Finally, add coriander powder and stir well.
Tip: After chopped parsley, if there is a lot of water, you can squeeze out the vegetable juice with gauze, and the vegetable juice can be reserved for stuffing. Pork stuffing should be moderately fat and thin, and it is best to have a ratio of three fat and seven thin, so that the cooked dumpling stuffing will be fragrant.
Sam sun stuffing
Raw materials: 200g of fresh shrimps, 10g of sea cucumber 1 00g, 50g of winter bamboo shoots150g, 20g of pork, 20g of ginger slices10g, 20g of scallion, 20g of Jiang Mo, 50g of chopped green onion, egg white1piece, and refined salt.
Practice: Wash and chop shrimp into mud, add salt and egg white and mix well; Put the water-soaked sea cucumber into the pot, add ginger slices, onion knots, cooking wine, chicken essence and broth to taste, pick it up and cut it into fine particles; After the winter bamboo shoots are cut into fine particles, put them in a boiling water pot and take them out. Pork is peeled, washed, ground into mud, mixed with salt, pepper, cooking wine, sugar, monosodium glutamate and appropriate amount of water, and then mixed with shrimp paste, water-soaked sea cucumber granules, winter bamboo shoots, Jiang Mo, chopped green onion and sesame oil.
Tip: Three fresh fillings can also be made from chicken and other seafood. If there are no winter bamboo shoots, mushrooms can be used instead; If pork is not put in the stuffing, pork fat or lard should also be added to increase the moisturizing taste of the stuffing.