Materials

Pork mince, sesame oil, minced green onion, minced ginger, dark soy sauce, salt, celery, vegetable oil

Practice

1. Remove the leaves from the celery and wash it, mince the green onion, chop the garlic and ginger

2. Blanch the celery in boiling water, remove it from the water, drain it, cut it finely, and clench the water

3. Pork puree, add sesame oil, garlic and ginger, soy sauce, salt in one direction and beat well to vigor

4. Put the minced green onion and celery into the meat mixture in one direction and mix well

5. Put oil in the pot, when the oil is 50 percent hot, put in the minced green onion and garlic and stir, and then pour it into the mixture of the stuffing to mix well again.

Tips for Dumpling Noodles

Mix 6 egg whites into 1 kilogram of flour to increase the protein in the noodle, and the protein will solidify quickly after the dumplings are placed in the pot

Shrinkage of the dumplings, and the dumplings will shrink quickly and not be easily stuck after the dumplings have been placed in the pot.

Four principles of preparing dumpling filling

"Dumplings on the way out, noodles on the way in", dumplings are one of the most common foods on our dinner table, and in the eyes of foreigners, dumplings are one of the symbols of China. Dumplings as a kind of food with both grain, meat and vegetables, the nutrients are more comprehensive. Carrots, which children don't like, and various kinds of greens, which the elderly tend to stuff their teeth with, can be skillfully hidden with fillings and unknowingly made to be eaten. At the same time a variety of ingredients can be added to one kind of filling, easily realizing a variety of food ingredients, which is much more convenient than stir-frying with a variety of ingredients. There are several commonly used fillings for dumplings, including animal sources such as pork, beef and lamb, eggs and shrimp; and plant sources such as chives, cabbage, celery, fennel and carrots. All of these ingredients are highly nutritious in their own right, and combining them with each other is even better for nutritional balance. In daily life, in order to make the filling flavorful, people always put more meat and less vegetables to avoid the feeling of too much "chai". At the same time, when making vegetable ingredients, we usually have to squeeze out the juice, which can cause serious loss of soluble vitamins and nutrients such as potassium.

How to prepare dumpling filling can be both nutritious and delicious, you need to follow the following principles:

1, less fat meat and more vegetables

According to the principle of dietary acid-alkaline balance, "acidic" meat and eggs and refined white flour should be balanced with "alkaline" vegetable ingredients, it is best to have one portion of meat with three portions of raw vegetable ingredients not squeezed, and the filling used for meat for the nine points of lean meat, do not add animal fat! Lean meat, do not add animal oils and vegetable oils, increase the amount of vegetables, in order to reduce saturated fat and calorie intake, to achieve a true nutritional balance.

2, mushrooms, algae filling better

Meat fillings as much as possible with vegetables rich in dietary fiber and minerals, while adding some soluble fiber-rich foods, such as mushrooms, fungus, fungus and a variety of mushrooms, kelp, wakame and other algae. They can improve the taste and help reduce the amount of cholesterol and fat absorbed, controlling the rise in blood lipids after consuming the minced meat. Bamboo shoots and dried vegetables also have the effect of adsorbing fat. Various soybean products and fish can also be included in the filling to replace part of the meat, which is conducive to lowering the fat content. Eating dumplings can also be accompanied by a variety of refreshing cold vegetables.

3, vegetarian dumplings healthy and nutritious

In contrast, eggs and vegetables as the main raw material of the vegetarian filling is more healthy, which fat from vegetable oil, the proportion of vegetables is also relatively large. Since eggs contain more phosphorus, these fillings should be combined with green leafy vegetables rich in calcium, potassium and magnesium, as well as ingredients such as shrimp and seaweed, to promote acid-base balance. And fans and other pure starch materials with low nutritional value, should not be used as the main ingredients of the filling.

4, cooking methods

Generally more vegetables, meat dumplings with high moisture content, easy to "loose", cooking is a big loss of nutrients, the taste is worse, you can consider frying, steaming, and other methods, and more meat with stuffed food is suitable for cooking. Try to minimize the use of oil frying, deep-frying and other cooking methods to avoid additional fat intake.