Tangyuan can be divided into sweet and salty, which can reduce blood sugar and lipid and increase the intake of dietary fiber.

Jiaozi, a traditional stuffing, is sweet and delicious, with a heavy taste and is very popular. But the skin made of glutinous rice and the sweet stuffing made of peanuts, bean paste and sesame make jiaozi "three highs", high in sugar, high in calories and high in oil, which is not easy to digest. Commercial stuffed dumplings, including sesame dumplings and peanut dumplings, are all oil. Fresh meat dumplings are mainly three layers of meat, and the stuffing is mixed with lard, so the oil content is high. It is recommended to eat jiaozi without stuffing, with less calories.

Small dumplings without stuffing or sweet dumplings with stuffing can be served with a small amount of diced fruit, herbal tea, red dates and medlar, or longan and tremella soup as the soup base. Creative eating method has natural fruit fragrance and flower fragrance, which can reduce sugar intake and reduce the sweetness of glutinous rice balls after eating.

Salted dumplings can be cooked with vegetables and mushrooms, which is not only delicious, but also can reduce the fat caused by adding crispy shallots, stir-fried incense or broth heads. Adding vegetables when eating can increase dietary fiber.

Second, the practice of wrapping jiaozi in the Lantern Festival

(A) the practice of sweet and salty jiaozi,

Tangyuan practice:

Ingredients: glutinous rice flour, black sesame seeds and sugar.

1. Wash the black sesame seeds, heat them in an electric rice cooker, and stir-fry the sesame seeds (the temperature should be controlled, so as not to stir-fry).

2. Put the fried sesame seeds into a pulverizer, add sugar and pulverize.

3. Add butter to the mashed sesame seeds and stir well (you can also use lard, pay attention to the dosage, otherwise it will be too greasy).

4. Knead sesame into a circle, knead it into a ball and put it in the refrigerator for cold storage.

5. Take out a proper amount of glutinous rice flour and knead it with warm water.

6. Take a piece from the mixed dough and cook it in an electric cooker.

7. Mix the cooked dough and dough evenly.

8. Take out a small piece of dough, flatten it and put it in.

9. rounding

10, put the wrapped jiaozi in a rice cooker and cook until it floats.

(2) Salted jiaozi:

Ingredients: 500 grams of glutinous rice flour, 200 grams of minced meat, 1 tablespoon of dried shrimp, 0/50 grams of lettuce/kloc, 1 tablespoon of pickled mustard tuber leaves and 2 tablespoons of dried green onions.

Seasoning: three cups of hot soup and two cups of cold water; (a) One tablespoon of soy sauce, half a teaspoon of refined salt, one teaspoon of pepper 1/4 and one teaspoon of sugar; (b) Half a teaspoon of refined salt, half a teaspoon of monosodium glutamate and half a teaspoon of pepper.

Practice: ① After adding cold water to glutinous rice flour, knead it into dough, take out 200 grams and put it into three cups of hot water, take it out after 2 minutes of fire, put it into the original kneaded dough, knead it into a sticky shape and divide it into 40 portions.

(2) Soak the dried shrimps into soft pieces, mix them with one tablespoon of dried scallion, minced meat and seasoning (a), and beat them into minced meat.

③ Put half a tablespoon of meat into a leather bag and knead it into salty dumplings.

(4) Take 65,438+00 dumplings (the rest are frozen and cooked if necessary), put them into hot soup, add one tablespoon of lettuce, pickled mustard tuber leaves, dried onion and seasoning (B), and heat for 6 minutes until the soup boils (frozen dumplings are cooked for 65,438+0 minutes).