Carefully cooked jiaozi has always been delicious, but it will be very enjoyable to eat. MM is worried about high calorific value and is very easy to get fat.
Next, let's discuss the ingredients of leek egg dumpling stuffing, which contains carbohydrate 2 1.7 1g, human fat 1.9 1g, protein 6. 1g, methylcellulose 0.4 1g, and so on.
Simply calculate, the jiaozi (calculated by 100g edible part) of eggs and leeks has a calorie of 167 calories (698 kilojoules), so the enterprise has a moderate calorific value. The calories of eggs, leeks and jiaozi per 100g account for about 7% of the total daily calories needed by the average adult to keep healthy, which is highly recommended in China.
Therefore, the heat of leek egg dumpling stuffing is not too big, generally it tastes light and the heat is relatively low. Remove significant body fat and plant fat during slimming, and you can take it with peace of mind.
Food: dumpling skin, low-gluten flour, amaranth, raw eggs, salt and cold water.
Exercise:
1. Put the wheat flour and water into the bread maker. Knead the dough for 20 minutes, turn off the heat after it becomes smooth. Cover the batter with a wet rag and wake it 10 minutes.
2. Pour more oil into the pot, add the beaten egg liquid after heating, and stir fry until the egg liquid condenses. Then, smash the larger raw egg pieces with a shovel and let them cool for later use.
3. Wash the amaranth and cut it into pieces. The more broken the better.
4. After the raw eggs are completely cooled, mix them with amaranth for later use. Remember that you don't need to add salt first, roll out the dough and add salt to stir.
5. Roll the batter into a slightly thin strip, then turn it up and down and cut it into buns of the same size. Turn it upside down and cut it into buns to prevent it from sticking together.
6. Sprinkle dry wheat flour on the dough, gently flatten it one by one, and then roll it into a dumpling skin that is thick in the middle and thin around.
7. Divide the dumpling skin into palm sizes and put it into the appropriate stuffing to be mixed.
8. Pick up jiaozi and put it in the palm of your hand and let it fold naturally. Knead the dumpling skin from one side and fold it into a half-moon jiaozi. After the dumpling skin is completely bonded, the outermost part should be pinched repeatedly.
9. After each package of jiaozi, you should leave a gap to discharge the pollutants in the tray, and sprinkle a layer of dry wheat flour on the tray in advance to remove glue.
10, put cold water in the pot, put jiaozi after boiling, cover with fire, turn off the fire when boiling again, and take it out quickly to keep the leek stuffing fresh and tender.