New Year''s Eve, eating dumplings on the first day of the year, this is our custom in the north. Now that our living standard is good, how can we eat more dumplings and health during the Spring Festival after so many years of eating?

　　 Let’s start with the dumpling filling, dumplings are delicious and balanced nutrition, because this dumpling contains both pasta and There are vegetables and meat, these basic nutrients are available, and dumplings, whether boiled or steamed, belong to the category of low-temperature cooking, and no foreign oils are added. The best dumpling fillings should be protein-rich meat, vegetables or fungi containing dietary fiber, vitamins and minerals. If you want to eat a little lighter, you can also make dumplings with eggs and vegetables, which can also get rich nutrition and a good taste.

Everyone will make dumplings, but sometimes dumplings are easy to make soup, and the family makes dumplings for a long time. Finally, a lot of soup is left. Not only does it lose a lot of nutrients, but it is also difficult to make dumplings. What should I do? Most of the dumplings love to make soup because the order of stuffing is wrong or the method is wrong. Some of them mix the chopped vegetables directly with the meat stuffing; some of them are not evenly mixed, and they are not mixed in one direction; some of them are stuffed. It is found that it is too dry, not moisturizing, and adding water to it. These methods will cause dumplings to drain.

　　 The correct way is to chopp up the vegetables or mushrooms in the dumpling filling and then use salt to kill it. The amount of salt is a pound of vegetables and half a beer bottle cap and put it for a while. During this time, the meat stuffing starts to be processed. If it is shrimp, no water is needed, but the commonly used pork, beef, mutton or fish meat needs to be chopped into the water, so that the dumplings will be more tender and tender. Meat stuffing needs to be whipped with salt and monosodium glutamate. It is also like putting salt in vegetables. If you don’t put soy sauce, you can put a pound of meat on a bottle of salt. Be sure to remember to follow one direction, so that the protein peptide chain can be unfolded. In order to absorb more water and increase the tenderness of the meat.

　　The minced meat needs to be added with water. What should I do? At this time, the vegetables that have been killed are enough time. You can squeeze the vegetable juice into the minced meat. , So as not to let the vegetables lose more nutrients, but also maintain the original taste. If you like to eat dumplings with beef stuffing, you can also put some milk in an appropriate amount. The flavor of this kind of beef stuffing is very rich and the taste is more delicate. Stir in the minced meat and add the vegetables or mushrooms. Stir it up. You can add some oil in moderation, but not too much. Then, we put the green onion and ginger at hand. Finally, the advantage of putting onion ginger is to make the onion fragrance of dumplings more fresh and rich.

　　The dumplings I prepared for you must be delicious, but the most outstanding is the dumpling skin! The dumplings we usually eat are white noodles, how many years have we eaten, and we should change it. No? Anyway, even if it is troublesome, it is troublesome once a year. The dumplings we prepared today are multicolored, with red, yellow, green, white, and black.

　　Red dumplings

　　The skin needs to have red "pigment" inside, but this pigment is absolutely natural and harmless, and also has certain Nutritional effect! Red yeast rice powder or saffron can be used. Red yeast rice powder is cheaper and easier to buy. It is made from glutinous rice with red yeast rice and fermented to dry. Red yeast rice is healthier than chemically synthesized red pigment Many have the advantages of non-toxicity and safety, and also have the effects of strengthening the spleen and eliminating food, promoting blood circulation and removing blood stasis, and can have a certain effect of lowering blood pressure, lipid and cholesterol. (The premise is that you are buying real red yeast powder instead of red artificial colors such as carmine. If you are not worried, you can buy red yeast rice at a pharmacy and use it to grind it with a household grinder, or use a better quality. Saffron to dip the juice and noodles.) You can combine the red yeast powder and flour in a proportion of two catties of noodles and a flat spoon, and then add water to knead the dough. The color of the dumplings wrapped in this way is pink and festive, which is also good for the body.

　　Yellow dumplings

　　We have taught you how to make it before, that is, the pumpkin or carrot puree made from steamed pumpkin or carrot and Into the flour, the dumplings wrapped in this way are golden in color, taste delicious, and are rich in carotene and dietary fiber, which can protect mucosal epithelial cells, prevent ulcers and dry eyes, and increase the regret of lack of dietary fiber in flour, reducing the calories of dumplings , Increase the nutritional value of dumplings.

　　Green dumplings

　　I have also talked about the practice of green dough in my previous blog post, but it’s just a little bit troublesome, but not too much time. It is to use chopped washed spinach and add some water, use a household juicer or blender to make a crushed mud, and then filter out the water for use. Cook half a pot of water in the pot, put the green vegetable juice in the water and boil it. When the water boils, turn off the fire and use a fine oil grate to remove the green paste floating above. This is the green pigment we need. By the way, basically half a catty to a catty of spinach is enough for a dumpling of five people, a family of five. These green pigments are added to the flour to neutralize the dough. The dumplings are absolutely green and novel, and this is a pure natural plant pigment. Oxalic acid is also excluded during the blazing process, without too much consideration of the antagonistic reaction of oxalic acid and inorganic salts , No harm to the body!

　　Black dumplings

　　 It’s estimated that few people have eaten, so today we will change to a new pattern and eat a healthy one Black dumplings! The black paint also comes from natural plants. We usually eat a lot of black food, but there are not many black dumpling skins. If you use black Chinese medicine to grind and pour the noodles, such as Shudi, Shouwu, Fuzi, etc., but some people are definitely not suitable, so I still recommend using natural food. The black ingredients that can be used in food are black soybean milk and black sesame powder. Although these two things are not very dark, they just can dispel the subconscious concerns of the family when facing black dumplings. Ha ha! Black soybean milk and black sesame powder are used to He noodles, the dumplings made are black and gray, but after biting off the skin, they are green vegetables and tender meat. Do you dare to say that you have no appetite?

　　White dumplings strong>

　　 is very common, you can make the dumplings we eat on weekdays, you can also buy Poria powder to make noodles in pharmacies or supermarkets, so that the dumplings don''t have any odor, and have nourishment Stomach strengthens the spleen and promotes digestion.

　　The dumpling fillings I offer to you are: pork Chinese cabbage filling, leek yellow rice pork filling, tomato egg filling, egg shrimp skin small cabbage filling, mushroom rapeseed chicken filling, celery carrot beef filling, fennel lamb filling , Lamb scallion stuffing, etc., I believe everyone usually has their own dumpling stuffing, let us wrap the joy of the holiday together with the reunion in the dumplings! I wish you all more health and happiness!