Buns, dumplings, and other foods with fillings are traditional Chinese characteristics. They are not only delicious, but also reflect the diversity of Chinese food. But in order to achieve real nutritional balance for stuffed foods, there are several production points that need to be mastered. 30% meat into 70% dishes. The meat in the filling should be dominated by lean meat, reduce the amount of fat and animal oil, use more vegetables, and use high-fiber vegetables such as spinach and celery to help reduce the absorption of cholesterol and saturated fat. If you can add eggs, mushrooms, mushrooms, mushrooms and other ingredients in the filling, not only can improve, improve taste, but also make their nutrition more balanced. Vegetable juice is used for noodles. During the filling process, some vegetables are easily crushed after being chopped. If they are lost, they are lost to minerals such as soluble vitamins and potassium. A good solution is to bring the vegetables juice to the inside and reduce the nutrition loss. At the same time, it can make the color of the face look better and stimulate appetite. In addition, the addition of dry kelp, dried shrimp, etc. in the filling can also act as a "water absorption" to retain the juice. Add coarse grains to the dough. Adding some coarse grain flour or soybean flour at the same time can increase the intake of minerals, B vitamins, and dietary fiber to a certain extent, making the buns and dumplings taste more abundant. This also ensures that the coarse grains of the day intake. It should be noted that since gluten flour is not contained in coarse flour or soybean flour, their proportion should be controlled below 20%, otherwise it is not easy to make the dough into a group. Use boiled, steamed and decocted as much as possible. Compared with frying and other methods, cooking methods such as steaming, boiling and decoction do not introduce excessive fat, and the loss of nutrients is also small. However, when steaming dumplings or pan-fried dumplings, it is necessary to lighten the filling, because when cooking dumplings, some of the salt will dissolve into the soup, while steaming or decoction will not. Delicious and nutritious dumplings recommended Lamb filling Ingredients: 500g net mutton, 250g Chinese wolfberry, 50g ginger, 50g diced green onion, 5g pepper, 2 eggs, 5g salt, 3g pepper, 15g cooking wine, 20g soy sauce, 25g sesame oil, peanut oil 25 grams. Method: 1. Wash the mutton and stir into fine granules; Wash the glutinous yellow and cut the fine powder; pepper with boiling water into pepper water. 2, minced meat with ginger, diced green onion, salt, pepper, cooking wine, soy sauce, pepper water, egg mix, then add sesame oil, peanut oil and mix well, and finally add wolfberry yellow end and uniform Serve. Fish stuffing Raw materials: Large grass carp or black mullet 1 treaty 1000 grams, 100 grams of pig fat meat, 300 grams of leeks, 2 egg, 15 grams of salt, pepper 5 grams, 25 grams of cooking wine, 15 grams of monosodium glutamate, chicken 15 grams, sesame oil 25 grams, 30 grams of refined oil. Method: 1. Wash the grass carp after slaughter, remove the head and tail, bone spurs and fish skin, take the net fish and chop it into velvet; the pork manure is minced into mud; the leek is washed and cut into fine granules, and sesame oil and refined oil are added to the mixture. 2, the fish head, fish bones into the pot, mixed with water, add pepper, cooking wine, chicken, when the fire up to soup cream, filter the residue, Serve fish soup. 3, add fish fat and meat mud and mix well, then add salt, monosodium glutamate, egg mix, while adding side cold fish soup, stirring until the end of strength and add fish soup, and then mix with leek particles, Serve. Vegetarian stuffing Ingredients: Chinese cabbage 1000 grams, water hair mushrooms 150 grams, dried bean curd 100 grams, 4 eggs, 50 grams of diced green onion, 1 gram of salt, pepper 5 grams, 15 grams of sugar, 15 grams of monosodium glutamate, 50 grams of sesame oil, refined oil 150 grams. Method: 1. Wash cabbage, cut into fine powder, pickle with salt and squeeze to dry the water; water, shiitake mushrooms, dried bean curd are cut fine; eggs into the bowl, add salt to stir the egg mixture. 2, set the fire on the wok, add refined oil, heat, pour the eggs into the liquid and mix it until it's well done. Let it cool and then grind it. Add cabbage, water, mushrooms, dried tofu and mix, then add the onion. At the end, salt, pepper, sugar, monosodium glutamate, sesame oil and mix well and serve. Fresh Half Shell Mussel Meat,Half Shell Mussel Meat,Frozen Cooked Mussel Meat,Frozen Mussel Shengsi Huali Aquatic Products Co.,Ltd , https://www.mytilus-edulis.com