饺子馅怎么做才鲜美可口
来源:http://www.zuixianya666.com/  2015-2-22 14:58:59
素馅饺子健康营养
Latter, dumpling health and nutrition 
相比之下,蛋类和蔬菜为主要原料的素馅较为健康,其中油脂来自于植物油,蔬菜的比例也比较大。由于蛋类含磷较多,这类馅料应当配合富含钙、钾和镁的绿叶蔬菜,以及虾皮、海藻等原料,以促进酸碱平衡。而粉丝之类纯淀粉材料营养价值低,不应作为馅料的主要原料。
Eggs and vegetables as the main raw material, by contrast, the latter is more health, including oil from vegetable oil, the proportion of vegetables is relatively large. Because eggs contain phosphorus is more, this kind of stuffing shall cooperate with green leafy vegetables that are rich in calcium, potassium and magnesium, and dried small shrimps, seaweed and other raw materials, to promote the acid-base balance. And pure starch material like fans low nutritional value and should not be as the main raw material of stuffing. 
菌类、藻类做馅较好
Fungi, algae, stuffing is better 
肉类馅料尽量多搭配富含膳食纤维和矿物质的蔬菜,同时再加一些富含可溶性纤维的食物,如香菇、木耳、银耳及各种蘑菇、海带、裙带菜等藻类。它们可改善口感,帮助减少胆固醇和脂肪的吸收量,控制食用肉馅后血脂的上升。竹笋、干菜等也有吸附脂肪的作用。各种豆制品和鱼类也可以入馅,代替一部分肉类,有利于降低脂肪含量。吃饺子时还可搭配各种清爽的凉拌蔬菜。
Meat stuffing collocation vegetables that are rich in dietary fiber and mineral as much as possible, at the same time to add some foods that are rich in soluble fiber, such as mushrooms, edible fungus, tremella, and various kinds of mushroom, kelp, such as wakame algae. They can improve the taste, to help reduce cholesterol and fat absorption, reverse the rise in blood fat after eating the meat. Bamboo shoots, dried vegetable and so on also has the effect of adsorption of fat. All kinds of soy and fish can also be into the stuffing, instead of part of meat, is helpful to reduce the fat content. Eat dumplings when also can match all kinds of fresh salad vegetables. 
少放肥肉多放蔬菜
Less fat to put more vegetables 
按照膳食酸碱平衡的原则,“酸性”的肉蛋类和精白面粉,应当与“碱性”的蔬菜原料相平衡,更好一份肉类搭配三份未挤汁的蔬菜原料,而且馅料所用肉类为九分瘦肉,不要再添加动物油和植物油,提高蔬菜用量,才能降低饱和脂肪和热量的摄入,达到真正的营养平衡。
"Acid", according to the principle of dietary acid-base balance, meat, eggs and white flour, should with "basic" balance of raw materials and a best meat collocation three squeezed juice of raw materials, and filling the lean meat for nine points, do not add animal fat and vegetable oil, increase the dosage of vegetables, to reduce the intake of saturated fat and calories, truly achieve nutritional balance. 
烹调方法
Cooking methods 
一般蔬菜较多、肉类很少的饺子水分含量高,容易“散”,煮食则营养素损失大,口感也差些,可以考虑水煎、蒸等方法,而肉类较多的带馅食品适合用来煮食。尽量少用油煎、炸等烹调方法,避免额外增加脂肪摄入。醉仙鸭http://www.zuixianya666.com/
Generally more vegetables and meat dumplings rarely moisture content is high, easy to "loose", cooking, nutrient loss is big, taste is bad, can consider water methods such as frying, steaming, and meat more stuffed food suitable for cooking. Oil Fried, Fried cooking methods, such as less as far as possible to avoid extra fat intake.