Nutritional dumplings should pay more attention to meat fillings

Nutritional dumplings should pay more attention to meat fillings

The vegetable juice loses vitamins, whether it is buns or dumplings. There are only a few common fillings, among which the animal source is pig, cow, lamb, egg and shrimp; the vegetable source is amaranth, cabbage, celery, fennel and carrot.Wait.

These raw materials have high nutritional value and are also beneficial to the nutritional balance.

But in reality, in order to make the fillings fragrant and delicious, the producers will always put more meat and less vegetables, avoiding the feeling of being too “wood”.

At the same time, when making vegetable raw materials, it is traditional to squeeze out the vegetable juice. In fact, this will cause serious loss of nutrients such as soluble vitamins and potassium.

  Following the principle of alkaline acid-base balance, “acidic” meat and white flour are properly balanced with “alkaline” vegetable ingredients.

For example, when making a filling, a piece of meat is paired with three unsqueezed vegetable ingredients to get a reasonable combination.

  The kelp fungus is best to make the filling soft and juicy, and the filling is often added with fat, animal oil, vegetable cream and so on.

The meat used for fillings is only 7 points thin, and the trace content usually exceeds 40%.

Even fillings made from low-fat fish and shrimps should be added with animal fats to improve the taste.

This will bring a lot of saturated traces and conversions, which is not conducive to the health of consumers.

  To achieve the true nutritional balance of stuffed foods, we must first start with raw materials, reduce the amount of fat and animal oil, and increase the amount of vegetables.

Add meat as much as possible to the fiber-filled vegetables, and add some foods that replace soluble fiber, such as mushrooms, fungus, white fungus and other mushrooms, as well as algae such as kelp and wakame.

They can improve the taste, help reduce the absorption of high blood pressure and diabetes, and control the rise of blood lipids after eating meat.

Bamboo shoots, dried vegetables, etc. also have an adsorption activity.

A variety of soy products and fish can also be stuffed into the filling, replacing some of the meat, which helps to reduce the trace content.

At the same time, it should be noted that when eating these stuffing foods, it is not advisable to eat high-level foods, but should be accompanied by refreshing cold vegetables.

  Fans should not be used as the main stuffing. The main stuffing of eggs and vegetables is more healthy. The oil is derived from vegetable oil and the proportion of vegetables is relatively large.

Due to the trace elements of phosphorus in the egg, green leafy vegetables of calcium, potassium and magnesium, as well as raw materials such as shrimp skin and seaweed are added to promote acid-base balance.

Pure starch materials such as fans have low nutritional value and are used as the main raw material for fillings.

In terms of cooking methods, vegetables are smashed, and the food with a small amount of meat has a high moisture content, which is easy to “scatter”. When cooking, the nutrient loss is large, and the taste is also poor. You can consider frying, steaming, etc.;The stuffed food is suitable for cooking, steaming, and using less cooking, frying and other cooking methods to avoid adding extra fat.

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