Jiaozi's special food 1 and meat stuffing contain animal lymph.
Lymph is a part of human and animal body used to resist disease invasion and excrete toxins. If people who often go to the food market will find that there are some gray bumps in the meat, which are lymph nodes. Lymph nodes in animals contain a lot of hormones, represented by thyroxine, which will disturb the balance of hormone secretion in human body, especially affect children's physical development and cause precocity. If used too much, it will cause poisoning such as diarrhea and vomiting. Thyroxine will lose its effect when it is above 600 degrees Celsius. Usually, the highest temperature for cooking jiaozi is 100 degrees Celsius, and even steamed buns will not exceed 600 degrees Celsius. This shows that the thyroid hormone in these lymph nodes will not be destroyed, and it is the easiest to eat in the stomach.
At the same time, lymph is the most resistant to virus and bacteria immune barrier, and lymph nodes contain a large number of viruses and bacteria, which will not be killed if heated for a short time, and it is easy to cause infection if eaten.
Food for jiaozi. 2. Meat stuffing contains expired meat and spoiled meat.
Some unscrupulous merchants will process the expired meat and spoiled meat that can't be sold out into meat stuffing again and sell it. In order to make it difficult for consumers to distinguish their fresh layers, they will meet these meats and process them with fresh meat for secondary sale.
There are many bacteria in expired and deteriorated meat due to biological pollution; The oxidation of fat produces peroxides that are harmful to the body. Eating expired and spoiled meat, in which methylamine, cadaverine and botulinum toxin are easy to cause respiratory and digestive mucosal damage, and at the same time affect the central nervous system of human body to cause vomiting, nausea and diarrhea. These minced meats are more harmful than taking the wrong medicine.
Pack jiaozi's special food. 3. The so-called handmade meat stuffing.
Everyone who loves to eat knows that hand-cut meat stuffing tastes better, so some merchants will sell hand-made meat stuffing on the spot. In fact, this kind of meat is mostly healthy and fresh, but the chopping board used for chopping meat is hard to look straight at. Not paying attention to the sanitation of the chopping block rarely attracts the attention of Chinese people. The chopping block contains a large number of pathogenic bacteria such as Escherichia coli and Staphylococcus, and the minced meat on this chopping block carries a large number of pathogens and harms the gastrointestinal tract of users.
Food for jiaozi. 4. The meat stuffing contains traumatic meat.
? Traumatic meat? Many people don't understand it very well. The wounds here don't refer to the wounds caused by slaughter. It is the injury caused by syringes when animals are vaccinated to treat diseases. For the sake of food safety, animals used in farming must be vaccinated. At the same time, some of these farmed animals also need to be treated with drugs when they suffer from diseases. Early injection scars are easy to disappear, but near slaughter injection scars will be easy to see, so this part of the meat is mostly processed into meat stuffing. These injection injuries will leave some drugs that are not conducive to health. These are all inedible parts, which will aggravate the metabolism of liver and kidney.
Food that is not used in jiaozi. 5. Prepared meat stuffing.
In order to save time, modern people will buy some minced meat prepared by merchants. Often this kind of meat stuffing is easy to produce carcinogens such as nitrite after long-term salt curing. At the same time, the plant components in the prepared meat stuffing are easy to rot, produce bacteria and endanger the health of gastrointestinal tract.
Food for jiaozi. 6. The so-called on-site processing of meat stuffing.
Most consumers know that meat stuffing is tricky, so they will choose to buy meat on site and process it on site. Moreover, many merchants also provide such services, but it is difficult to avoid the meat stuffing from being contaminated by bacteria. On-site machines for processing meat stuffing are rarely disinfected and cleaned. Generally, they are only washed with clean water at the end of the day, or even not washed. Animal meat contains a lot of oil, which is easy to adsorb inside the machine, and it is also easy to breed and adsorb dust in the air. It is common sense that water can't wash off grease, so it also causes fresh meat to be polluted by machines.
If you want to make a good dumpling stuffing, the above problems can be avoided.
How to bring out dumpling stuffing with balanced nutrition
Food with stuffing has balanced nutrition.
Stuffing foods contain both grain, meat and vegetables, and the nutrients are comprehensive. Carrots that children don't like to eat, and vegetables that are easy for the elderly to plug their teeth, can be cleverly hidden with stuffing and eaten unconsciously. At the same time, seven or eight kinds of raw materials can be added to one stuffing, which easily realizes the collocation of various food raw materials, which is much more convenient than cooking with various raw materials.
No matter steamed stuffed bun or jiaozi, there are only a few common fillings, among which the animal sources are pork, beef and mutton, eggs and shrimp; Plant sources are leeks, Chinese cabbage, celery, fennel and carrots. These raw materials themselves have high nutritional value, and matching with each other is also beneficial to nutritional balance. But in reality, in order to make the stuffing fragrant and delicious, producers always put more meat and less vegetables to avoid too much. Chai? The feeling. At the same time, when making vegetable raw materials, it is traditionally necessary to squeeze out the vegetable juice, which will cause serious loss of nutrients such as soluble vitamins and potassium.
Put less fat and more vegetables.
According to the principle of dietary acid-base balance, Acidity? Meat and eggs and refined white flour should be mixed with? Alkaline? Of vegetable raw materials. For example, when making stuffing, a reasonable combination can be obtained by matching one portion of meat with three portions of raw vegetables without squeezing juice. However, in reality, the quantity of meat and vegetables is often the same, even more meat than vegetables. Are you online? Three fresh stuffing? In such combinations, the vegetables in the raw materials are even less.
Moreover, in order to make the stuffing taste soft and juicy, fat, animal oil, vegetable cream and so on are often added to the stuffing. The meat used in stuffing is only 7 minutes thin at most, and the fat content usually exceeds 40%. Even the stuffing made of low-fat fish and shrimp should be added with animal fat to improve the taste. This will bring a lot of saturated fat and calories, which is not conducive to the health of consumers.
In order to achieve the real nutritional balance of stuffed food, we should first start with raw materials, reduce the consumption of fat and animal oil, and increase the consumption of vegetables.
Kelp and auricularia are the best fillings.
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 contrast, the vegetarian stuffing with eggs and vegetables as the main ingredients is healthier, in which the oil comes from vegetable oil and the proportion of vegetables is relatively large. Because there is more phosphorus in eggs, this kind of stuffing should be matched with green leafy vegetables rich in calcium, potassium and magnesium, as well as raw materials such as shrimp skin and seaweed to promote acid-base balance. However, pure starch materials such as vermicelli have low nutritional value and should not be used as the main raw material of stuffing.
In terms of cooking methods, the stuffed food with more vegetables and less meat has high water content and is easy? Scattered? When cooking, the loss of nutrients is large and the taste is poor. You can consider methods such as decoction 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.
What should I pay attention to when mixing stuffing?
When mixing stuffing: If you use all the meat stuffing, you should pay attention to it? Fight? Water, water should be added slowly and stirred in one direction with chopsticks while adding. There is a lot of lean meat in the stuffing, so you can put more water; More fat should be drained less. Then add chopped green onion, soy sauce, Jiang Mo, monosodium glutamate and mix well, and finally add salt. If meat and vegetables are used as stuffing, it is best to use raw vegetables and scald them with water to prevent the loss of vitamins. If there is soup after chopping vegetables, squeeze it slightly to prevent it from oozing when wrapping jiaozi. After the chopped vegetables and meat are put together, don't stir them too much. If you stir them too much, soup will come out. After the soup, you can mix some dry noodles, and you can take it outdoors in winter to cool it, so the oil will thicken as soon as it condenses.
The ratio of meat to vegetables in dumpling stuffing should be appropriate:1:1or1:o, 5 is generally appropriate. Adding some vegetables to the dumpling stuffing is not only delicious, but also more comprehensive in nutrition. At the same time, vegetables are all long cellulose, which can promote human gastrointestinal peristalsis and prevent excessive meat eating during festivals, which will affect digestion and absorption.
Avoid the loss of vitamins: In order to avoid the loss of vitamins, the vegetable stuffing can be chopped, then the vegetable juice is squeezed out first, and then the vegetable juice is mixed into the meat stuffing to stir. You can also chop the vegetable stuffing, stir it with cooking oil first, and then add salt and seasoning, which can also prevent vegetable juice? Kill? Come out.
The meat should be chopped or twisted into minced stuffing. Add a small amount of water (or vegetable juice) to the meat and stir it vigorously: there is more lean meat in the stuffing, and more water can be added. At the same time, add soy sauce bit by bit (it is better to add broth if there is broth), and stir while dripping. After stirring into a paste, add vegetables and mix well. The dumpling stuffing made in this way is full of soup and delicious.
When adjusting dumpling stuffing: Add a small amount of white sugar, and when eating jiaozi, you will feel delicious and delicious.
In view of the fishy smell in mutton stuffing and beef stuffing, the amount of ginger and onion can be increased during preparation, and pepper water and yellow sauce can also be added. In addition, adding leek, celery, onion, coriander and other ingredients into mutton stuffing and beef stuffing can also reduce or even eliminate the fishy smell.
Chicken, pork, fish, sea cucumber, squid, shrimp, fresh shellfish, crab meat, winter bamboo shoots, mushrooms and so on can be used to prepare the three fresh stuffing. If the seafood raw materials are dry goods, they need to be inflated first, and some of them need to be inflated. Hello? Taste. Winter bamboo shoots, mushrooms, mushrooms, etc. need to be blanched after being finely cut, and then used for stuffing preparation.