Can Nong Tang Bao make dumpling soup? How to make dumpling stuffing with thick soup treasure

In Chinese food tradition, there has always been a saying that "the original soup turns into the original food". After eating noodles and dumplings, the old people have to drink some original soup. Dietitians believe that the saying "raw soup turns into raw food" has some truth from the perspective of nutrition.

"Transformation" has two meanings.

First of all, "hua" has the meaning of "digestion". Dietitians say that when starchy foods are cooked, the starch on their surface will be scattered into the soup, and when heated to 100 degrees Celsius, the starch granules will break down into dextrin, which can help digest food. Moreover, the noodle soup also contains digestive enzymes that are not destroyed during the cooking process and can also help digest food.

Therefore, drinking raw soup can help reduce food accumulation. The little story mentioned above is actually because the ramen in the northwest is relatively hard and not easy to digest, causing intestinal obstruction. After drinking the soup, the original soup helps the noodles digest, so the intestines move again.

Secondly, drinking the original soup also has a certain complementary effect. Dietitians say that flour is rich in water-soluble B vitamins, but during the cooking process, B vitamins are lost to the soup. It has been reported that the water-soluble vitamins dissolved in soups can account for up to 50% of the raw food, so drinking soup can make up for the loss of vitamins in the pasta during cooking to some extent.

In the same way, in some areas, it is customary to use "rice rice" to make rice, which will also cause the loss of water-soluble vitamins, especially B vitamins, so we advocate "steaming rice", and if you make rice, you should drink the rice soup.

Water-soluble vitamins in food are easily lost with processing and cooking. Usually, we advocate that rice washing does not use hot water, do not scrub excessively, the number of rice washing should be controlled within two times, and the principle of not adding too much water to stir-fry is to avoid the loss of water-soluble vitamins, especially B vitamins. The principle is the same as that of the original soup and the original food.

What kind of soup can turn the original food.

Dietitians say that "raw food" refers to starchy foods, while "raw soup" refers to the water in which these foods are cooked. For example, soups for cooking dumplings, noodles, wontons, rice balls, and rice soup. The same cannot be said for hot pot soup, because a lot of fat will be dissolved when shabu shabu, resulting in too high fat content in hot pot soup, which will be detrimental to health if consumed for a long time.

Also, you must pay attention to the "original soup" in order to turn the original food. The nutritionist said that Xi'an's famous mutton steamed bun uses a soup of stewed mutton, and then soaks the steamed bun into it, and this soup is not the original soup of the steamed bun, so it does not have the above effect.

**Drink soup before meals, drink after meals if you have a bad stomach.

With so many benefits to raw soup, when is the best time to drink it? Dietitians said that theoretically, it is mostly drunk after meals, just like everyone likes to drink some porridge after meals, and there is no strict limit on the amount. Dietitians say that eating pasta is not easy to produce a sense of satiety, so it is easy to eat more and more, so obese people should drink before meals, which can make people feel a certain sense of satiety, slow down the speed of eating, and not eat too much.

This is also the reason why the proverb "drink soup before meals, slim and healthy" is popular. However, patients with chronic atrophic gastritis have less gastric acid secretion, and drinking soup before meals will dilute the gastric juice and further affect the digestion of food, so don't drink too much soup before meals.

OK. You can also add Chinese cabbage, shiitake mushrooms....

When making dumpling filling, after preparing all the ingredients, boil the soup with warm water, mash and mix well with the ingredients, and then make dumplings.

Dumplings evolved from ravioli. In the course of its long development, there are many names, and in ancient times, there were names such as "prison pills", "flat food", "dumpling bait" and "powder horn". It was called "crescent moon wonton" during the Three Kingdoms period, "wonton" during the Northern and Southern Dynasties, "glaive-shaped wonton" in the Tang Dynasty, "slots" in the Song Dynasty, and "flat food" in the Yuan Dynasty of the Ming Dynasty; In the Qing Dynasty, it was called "dumplings".

Dumplings originated in the Eastern Han Dynasty and were pioneered by Zhang Zhongjing, a "medical saint" from Nanyang, Henan Province, Eastern Han Dynasty. At that time, dumplings were medicinal, and Zhang Zhongjing wrapped some cold-dispelling herbs on the dough to treat diseases (mutton, pepper, etc.) to avoid chilblains on the ears of patients.

Dumplings are characterized by thin skin and tender filling, delicious taste, unique shape, and never get tired of eating. The raw materials for the production of dumplings have a complete range of nutrients, and the steaming method ensures less loss of nutrients, and conforms to the connotation of Chinese color, flavor and food culture. Dumplings are a kind of folk food with a long history, which is very popular among the people, and there is a saying that "dumplings are not delicious".

During the Spring Festival, dumplings have become an indispensable delicacy.

The ingredients for the filling of the dumplings.

Soup treasure 1 pork filling, 400 grams of cabbage, 5 slices of chopped green onion and ginger, appropriate amount of salt, 5 grams of cooking wine, 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of cooking oil, 6 grams of sesame oil, 3 grams.

The steps of the soup treasure dumpling filling.

Save the practice to your phone.

Step 1space

Prepare Knorr Soup and Sauce (light soy sauce, dark soy sauce, oyster sauce).

Step 2space

Put the minced meat into the minced meat bowl, add cooking wine, light soy sauce, dark soy sauce, minced ginger, minced green onion, pepper (a little) and stir well in one direction, you can put 1 tablespoon of water in two parts, stir as much as possible for a while, so that the pork filling is more tender.

Step 3space

After stirring, then add sesame oil, cooking oil and thick soup treasure, crush and stir, stir in the filling, and continue to stir in one direction until it becomes pureed.

Step 4space

Let the mixed dumpling filling stand for about 30 minutes until the filling is flavorful.

Step 5space

Chop the Chinese cabbage finely and choply, put 1 spoonful of salt to marinate the water and wring off the vegetable juice, then put it into the meat filling and mix well, then add 2 grams of salt and stir well and marinate for about 2 minutes, so that the dumpling filling can quickly enter the flavor.

Step 6space

After mixing all the ingredients and seasonings of the dumpling filling, stir evenly, finally add 4 grams of cooking oil, mix well, put minced chives, and you can wrap dumplings The effect of putting oil after selection is that "edible oil" can fully retain the moisture in the filling, so that the taste is more tender, fresh and fragrant.

1. Materials.

100 grams of water celery, 2 green onions, 2 pieces of ginger, 5 grams of sesame oil, 5 grams of vegetable oil, 1 tablespoon of cooking wine, 3 grams of salt, 3 grams of chicken essence, 3 grams of thirteen spices, 2 pieces of thick soup, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce.

Second, the practice. First of all, when dealing with the minced meat, pumping water is the key, and then stirring clockwise or counterclockwise, be sure to follow one direction, otherwise the mincing will fall apart. Water is also in moderation. When the meat filling is soft and delicate, you can process other ingredients.

Secondly, chop the green onion and ginger, be sure to chop it very finely, especially the ginger. The key is to mix them with sesame oil after cutting. Wait until the last step of the filling is complete.

Again, process celery, if you don't like the taste of celery, just go through the water, and it will be done in a few seconds. Finely chop, finely chopped, then finely chopped, and then squeezed the juice from the minced celery with your hands.

Finally, the meat and vegetables can finally be reunited. Together, add salt, monosodium glutamate or chicken essence, cooking wine, light soy sauce, dark soy sauce, cooking wine, thirteen spices. The color of the ripe dumpling filling will be lighter than that of the raw one, so you should pay more attention to the seasoning.

In addition, the thirteen spices should not be put too much, otherwise it will cover the original flavor of the food. Continue to stir in one direction.

Important: The key to making the soup is the thick soup treasure, cut a piece into the filling, and at the same time need to put less salt.

To be exact, it's to make the dumpling stuffing with thick soup treasure, which I always do. As long as you add a piece of thick soup treasure to the dumpling filling, mash and mix well, you can wrap dumplings, and the dumplings with thick soup treasure are particularly tender and juicy. There are a lot of recipes on the official website of Knorr.

After the dumpling filling is chopped, add the thick soup treasure when mixing the filling.

This flavoring agent, called "Soup Treasure", only needs to put a small box of Soup Treasure in a pot of water, and it can be cooked in 15 minutes to make a pot of thick soup. In 2010, the popular "Top 10 Foods Without Nutrition" was ranked third, citing the fact that canned soup was considered a very low-nutritional "mixture" of salt, fat, artificial additives, preservatives and perhaps some dehydrated carrots.

This is indeed a lot more convenient, saving a lot of time to boil the soup, but in the ingredient list is listed flavor enhancers, food flavors, thickeners, acidity regulators and other additives. For this reason, this flavoring agent cannot replace the soup made from natural ingredients, and long-term consumption can easily lead to excessive additives, which is not good for the body.

Soup treasure is a kind of seasoning additive, when the vegetable meat is about to rise from the pot, adding the soup treasure will eat the vegetable meat more umami and more fragrant. It is sold in major supermarkets.

The dumplings are filled with thick soup treasure, and the dumplings are not only delicious, but also have a good luster, smooth and translucent after cooking. Nice and delicious. Well! What a slander!

Put the soup in the dumpling filling, so the dumplings will taste better.

lz, it's true, the soup treasure can be used to make dumplings, that is, you can put a piece of soup treasure in the dumpling filling.

It's salty, unless you're making soup dumplings, and if you want to use a painting, you have to use it!

The soup treasure is very salty. It's better to use aspic.

It's the same, you can do it if you want to.

No, it can't be dissolved, it must be diluted.

Yes, yes. Doesn't Knorr's own official website also say that you can mix dumpling filling? I tried to make cabbage and pork stuffed dumplings with old hen soup flavor, but they were delicious, and when I bite into the dumplings, it seems that chicken soup flows out.

If you don't know how to do it, go to the official website of Knorr to see, they have a new Knorr Piaoxiang home cooking recipe, hand-in-hand teaching, you go to the Knorr official website to order home cooking cheats, or use baidu

You can find it by searching for Knorr Piaoxiang's home-cooked recipes.

You might as well try it, because I'm not familiar with this thing. We use pork as the stuffing directly, and add eggs, ginger and garlic to the filling!

It is best to put it in after slightly heating and melting it when the meat is mixed but not yet added to the dish, otherwise the soup will not be mixed evenly like jelly. Then the soybean oil used for mixing the filling should be boiled (to facilitate the volatilization of some substances) or mixed with sesame oil. If it is a vegetable that is easy to make soup such as leeks, it is best to put it in the meat filling before wrapping, then add salt and pour hot oil to mix well to prevent the soup from coming out.

The dumplings with thick soup treasure taste very good, and since I have this seasoning, it has become a condiment that I can't do without in my kitchen.

Yes, the dumplings made with the soup treasure are delicious.

It's delicious, we have it all when we make hinges!

It's all delicious, the same!