Benefits: 1 From the perspective of culinary science, the cooking method of cooking jiaozi with water (steam) as the medium only needs about 100, which can not only cook food, but also sterilize it, avoiding the generation of strong carcinogens such as benzopyrene under the conditions of barbecue and frying, and ensuring food safety. Moreover, the nutritional components of food will not be lost due to peroxidation or hydrolysis during cooking.

Benefit 2. From the perspective of diet structure, jiaozi's fillings are all wrapped in dough, which can properly match grains, vegetables, fruits and meat, so that the main and non-staple foods are reasonably matched, rich in nutrition, balanced in acid and alkali, and the diet has a pagoda structure.

Benefit three. From the point of view of nutrition, jiaozi cooked with water (steam) as heat transfer medium can fully decompose starch polysaccharide in food, which is beneficial to human absorption.

Benefit 4. It is suitable for China people's stomachs and eating habits. It conforms to the regimen of "moderate diet", "harmony of five flavors" and "harmony of skills".

The filling method of leek and pork dumplings

1, minced onion and ginger

2. Add Jiang Mo, soy sauce, cooking wine, pepper, salt, chicken powder and a little sugar to the pork stuffing.

3. Stir in one direction with chopsticks.

4. After adding chopped green onion, pour a proper amount of sesame oil on chopped green onion, and then stir it slightly.

5. Wash the leek, control the water and purify it, and cut it into powder with a top knife.

6. Add leek powder to the meat stuffing.

7, gently stir evenly, don't stir too much.

8. Put a proper amount of leek pork stuffing into the dumpling skin.