Method 1:

Stuffing: camel meat, salt and soy sauce, a little pepper.

The ingredients are good, why do you need auxiliary materials to interfere? It's delicious, without 52 kinds of spices.

Camel meat grown naturally in the primitive desert is the best, and we dare not pollute it with synthetic condiments. Just bring out the basic salty taste with salt and soy sauce.

Pure camel meat jiaozi, original flavor.

Method 2:

Camel Meat and Onion jiaozi

Stuffing: camel meat (3/4), Allium mongolicum Regel (14), salt, soy sauce and a little pepper.

Artificial green onions are not suitable for wild camel meat.

Desert Gobi, tenacious growth of wild Allium mongolicum Regel, is a perfect match for camel meat.

Stuffing ratio: camel meat (3/4), Allium mongolicum Regel (1/), fresh fragrance of Allium mongolicum Regel, pure fragrance of camel meat, delicious.

Camel meat with shallots in jiaozi is really delicious.

The protein content of camel meat is obviously higher than that of beef, pork, chicken and duck. The protein content in different parts of camel muscle is also significantly different. The protein content of camel back meat is significantly different. The protein content of longissimus dorsi, biceps femoris and triceps brachii is higher, and the protein content of bactrian camel meat is higher than that of dromedary camel.

Protein in camel meat is not only rich in content, but also has a complete range of amino acids, including 8 essential amino acids, which belongs to completely nutritious protein. The most abundant essential amino acids in camel meat are lysine, leucine and arginine, followed by histidine, tryptophan, valine, leucine and isoleucine.

Camel meat is a kind of lean meat with high animal protein content, and the contents of fat and cholesterol are obviously lower than those of other livestock meat, which conforms to the diet method pursued by people today. Camel carcass contains 57% lean meat, 26% skeleton and 65,438+07% fat. Its lean meat contains 78% water, 19% protein, 3% fat, 1.2% ash and a little muscle fat, which is a kind of meat food beneficial to human health.