Spinach and shrimp stuffing is quite suitable.
Doctor of Food Science, Department of Nutrition and Food Safety, College of Food Science, China Agricultural University, told the reporter that people always attach importance to eating pasta in dog days, which can be seen from the saying that "jiaozi lies on his head in dog days and pancakes stand on eggs". This is based on science.
Experts explained that people often sweat a lot in dog days, including protein, amino acids, potassium, sodium and magnesium, vitamin B 1, vitamin B2 and vitamin C, etc. Therefore, the process of sweating is the process of nutrient loss. However, the contents of protein, minerals and vitamins in pasta are higher than those in rice, so eating noodles can supplement nutrition.
It is said that Fu Tou wants to eat jiaozi. Experts said that jiaozi might as well pack spinach and shrimp stuffing. At this time, spinach can not only help the liver to detoxify, but also is rich in nutrients. Every100g of spinach contains 2.4g of protein, 39mg of vitamin C, 72mg of calcium, 0.8mg of iron/kloc-0 and 0/0 microgram of folic acid10, which can make up for the loss of nutrients in human body at this time.
For shrimp skin, experts remind you to choose the one with a particularly strong taste. This is because the shrimp skin with a particularly strong smell may have been treated with nitrosamines, a carcinogen. In addition, experts suggest that dumpling wrappers in jiaozi, Fu Tou should be made of flour and soybean flour.
This is because beans and grains are highly complementary in nutrition and are very beneficial to the human body. The protein of bean flour is high, and it is rich in lecithin, which makes the dumpling skin more elastic and flexible, and it is not easy to break and stick.
In addition, soybean flour is also rich in lipoxygenase, which can oxidize trace yellow pigment in flour. In this case, the dumpling skin will be whiter, which can greatly enhance our appetite.
However, too much soybean flour will bring fishy smell, so it is best to mix flour 10/soybean flour when we add it.