Ingredients: shrimp150g, lean pork150g, fresh leek150g.
Accessories: Jiang Mo, seasoning.
Exercise:
1. Cut the lean pork into cubes about 0.4 cm, add cooking wine and soy sauce and marinate for more than 20 minutes (soy sauce for lean pork);
2. Cut the shrimp into dices with the same size as the meat, add a little soy sauce and cooking wine, and soak for 20 minutes (soy sauce for shrimp);
3. Chop the leek, add Jiang Mo, salt, monosodium glutamate, a small amount of spiced powder, a proper amount of peanut oil and a small amount of sesame oil, and stir well with the marinated meat and shrimp.
Nutritional value of pork and shrimp dumpling stuffing
It is often said that every jiaozi you eat can basically absorb all kinds of nutrients you need. Therefore, eating jiaozi often conforms to the best standard of modern people's healthy diet. Dumpling stuffing is the great hero behind jiaozi's high nutrition. So, what is the nutritional value of pork and shrimp dumplings? Let's have a look.
1. Pork: Pork contains various nutrients needed by human body. In 500g lean pork, protein is 84.5g, fat 146g, sugar 5g, calcium 55mg, phosphorus 850mg, iron 12mg, vitamin B 12.65mg and nicotinic acid 2 1mg. Pork is sweet in taste and slightly cold in nature, and has the functions of invigorating the middle energizer, invigorating qi, moistening the stomach, promoting fluid production, strengthening the body and moistening the skin.
2. Shrimp: Shrimp is nutritious, soft and easy to digest. It is an excellent food for people who are weak and need to be nursed back to health after illness. Shrimp meat is rich in magnesium, which can protect cardiovascular system, reduce cholesterol content in blood, prevent arteriosclerosis, dilate coronary artery, and help prevent hypertension and myocardial infarction. Shrimp also has the effects of tonifying kidney and strengthening yang, promoting lactation and resisting toxicity, nourishing blood and solidifying essence, removing blood stasis and removing toxic substances, invigorating qi and strengthening yang, dredging collaterals and relieving pain, stimulating appetite and resolving phlegm.
Taboos for eating pork and shrimp dumplings
1, Pork: Eating pork and quail together makes people look black; Pork with pigeon meat, crucian carp and shrimp makes people stagnate; Eating pork and donkey meat together is easy to cause diarrhea; Eating pork and buckwheat together makes people lose their hair; Pork should not be eaten with water chestnut, bracken, platycodon grandiflorum, dark plum, lily, croton, rhubarb, coptis root and atractylodes rhizome. It is not advisable to eat more pork when taking antihypertensive drugs and lipid-lowering drugs, and it is not advisable to eat more when taking sulfonamides.
2. Shrimp: Shrimp should not be eaten with some fruits. Shrimp is rich in nutrients such as protein and calcium. If eaten with fruits containing tannic acid, such as grapes, pomegranate, hawthorn and persimmon, it will not only reduce the nutritional value of protein, but also stimulate the intestines and stomach, causing human discomfort and even vomiting, dizziness, nausea, abdominal pain, diarrhea and other symptoms.
Selection of ingredients for pork and shrimp dumpling stuffing
First, how to choose pork
1, look at the pork.
Fresh and healthy pork, lean meat is bright red; The fat part is white or milky white with a hard texture. At the same time, the pork should be shiny, without liquid flowing out and without any spots on the surface of the meat.
2. Smell the smell of pork
Put the pork near your nose and smell it. Fresh pork will have a slight fragrance. Don't buy it once there are other odors or odors.
3. Touch the pork with your fingers
Press the pork with your fingers, the pork should be elastic, and it is advisable to recover quickly after pressing hard; Then touch the surface of the pork with your hands. It is better if the surface is slightly dry or wet and does not stick to hands.
4. Boil the meat with water and see the color of the soup.
Cook the meat's soup should be transparent and clear, and the oil will reunite on the surface of the soup and smell fragrant.
Second, how to choose shrimp
1, the surface of high-quality shrimp is slightly bluish gray or has peach kernel network, the front end is thick and round, and the back end is tapered, showing a hook shape and bright color; The body of pickled shrimp is white or yellowish, reddish and translucent, and the exposed intestine is thicker or scattered than that of fresh shrimp.
2. High-quality shrimps have a shrimp smell, are soft and transparent, and have little elasticity when pinched with fingers; But the soaked shrimp has elasticity, no shrimp flavor and no alkali flavor. When the shrimp is peeled off along the gut, the smell is more obvious.
3. After high-quality shrimps are fried, they are tough, do not shrink, release less water and have no foam; When the soaked shrimps are boiled and fried in a pot, a lot of water is released, and the body shrinks into slag paste, which has a strong strange smell. ...