The method of wrapping jiaozi with red beans is 1. Jiaozi is frozen. I didn't soak the red beans in advance because I didn't need to soak them in a pressure cooker.
2. Wash the red beans and put them in a discharge pressure cooker, add 500ml of water and soak for half an hour.
If you use a casserole or the like, the red beans need to be soaked for one night in advance to be cooked, and the water should be appropriately increased.
3. Half an hour later, the red beans bloom.
4. Pour the soup and beans into the soup pot and add about 20g of brown sugar. If it is not sweet enough, you can add more.
5. Add 200 grams of fermented grains, boil and turn off the fire.
6. Take another pot and boil the water. When the water boils, put in the small circle.
7. Gently shovel the bottom with a spatula to avoid sticking.
8. It would be nice if all the pebbles floated into the water.
9. Take out the small round seeds, drain the water and put them into the red bean wine prepared in step 10 and mix well.
What is the heat of brewing jiaozi? That is 134 calories (100g).
Carbohydrate 26.78
Fat (g) 2.0 1
Protein (g) 2.80
Cellulose (g) 0.0 1
This kind of dishes are usually light and low in calories, and can only be eaten when you lose weight by removing obvious fat and grease.
What are the benefits of eating fermented wine? First, for chills, blood stasis, hypogalactia, rheumatoid arthritis, backache, numbness of hands and feet, hot drinks are better;
Second, for neurasthenia, mental trance, depression and forgetfulness, it is better to add eggs to cook soup;
3. Fermented wine can help blood circulation, promote metabolism, nourish blood and beautify, relax muscles and tendons, strengthen body and prolong life.
Fourth, it has great benefits and curative effects on maternal blood stasis, backache, numbness and tremor of hands and feet, rheumatoid arthritis, traumatic injury, indigestion, anorexia, irritability, rapid heartbeat, physical weakness, lack of vital energy, irregular menstruation, maternal hypogalactia and anemia.
5. Wine can be directly opened for drinking or heated for drinking.
6. The principle of fermented grains as a good condiment is that it can dissolve trimethylamine, aminoaldehyde and other substances in other foods. After heating, these substances can escape with various volatile components in wine, so the odor in food can be removed.
7. Fermented wine can also esterify with the fat in meat to generate aromatic substances, which will enhance the flavor of dishes. These deodorization, deodorization and flavor enhancement functions of wine brewing are used in cooking dishes.