A bowl of glutinous rice balls has been eaten by China people for hundreds of thousands of years, and now it is even more varied. There are purple potato skins, yellow corn skins and two-color and three-color glutinous rice balls on the market. Not to mention the stuffing, mung beans, jujube paste, roses, xylitol, greatly enriched the Lantern Festival table. However, do you really know about dumplings? Let's take a look at these unknown aspects of glutinous rice balls. 1. Boil dumplings, and the original soup will become the original dish.
Boiling jiaozi in water is the easiest way and the healthiest way to eat it. After eating jiaozi and cooking noodles, people often have a word to remind you not to throw away the soup. In fact, from a nutritional point of view, when eating glutinous rice balls, don't forget that "the original soup is the original food." Glutinous rice flour contains a variety of water-soluble vitamins, such as vitamin B 1, vitamin B2, etc. These vitamins are very important for human health. During cooking, some of them are dissolved in the soup. According to the determination, 45% to 50% of vitamin B 1 is lost in the cooking process, and most of it is dissolved in soup. If lacking, it will directly affect the normal digestion, absorption and utilization of the human body. But it should be noted that when drinking soup, you must be careful not to add sugar to the soup. When jiaozi is cooked, especially when it is sweet with stuffing, you must eat it slowly. Just like eating Shanghai steamed buns, take a sip first to avoid being scalded by hot sugar stuffing and sticky rice skin. Medical research has confirmed that food burns are likely to cause esophageal cancer, gastric cancer and other related diseases. Some people swallow jiaozi as soon as it is hot, which is even more harmful.