Can you eat mutton stuffed dumplings with vinegar, it seems that it can t be eaten, I want to be sur

Because mutton should not be eaten with vinegar, the sour vinegar has an astringent effect, which is not conducive to the growth of yang energy in the body. Here's how to make lamb stuffed dumplings:

Ingredients: 800 grams of mutton filling, 2 zucchini, appropriate amount of flour.

Seasoning: 4 chives, a pinch of soy sauce, 1 teaspoon of oyster sauce, appropriate amount of salt, appropriate amount of water.

Steps: 1. Knead a piece of noodles with flour and cold water, knead it slightly smooth, cover it with a lid for about 20 minutes, and then knead it again to make it very smooth and moisturized;

2. Fresh mutton is ground into meat filling, and if you are not afraid of being tired, you can chop it with a knife; Go for what you like;

3. Two zucchini, several chives; Zucchini is also called small melon, horn melon, etc., and chives can be replaced by shallots or green onions;

4. Finely chop the chives into the meat filling, add an appropriate amount of soy sauce, oyster sauce, salt, and a little water; Don't have too much water, because the melon will be juicy;

5. Stir well to allow the meat filling to fully absorb the flavor;

6. Rub the filaments with a zucchini grater, as horizontally as possible, so that it will not be too long, if it is too long, you can use a knife to cut a few knives left and right in the basin;

7. Shredded zucchini directly into the meat filling and mix well; Zucchini is very easy to make soup, so put less water in the front when adjusting the meat filling;

8. Put the good dough on the cutting board and knead it, knead it into long strips, divide it into evenly sized agents, and roll it into a small round skin that is slightly thicker in the middle and slightly thinner at the edge;

9. Take an appropriate amount of stuffing and put it on the round skin;

10. Use your own methods to wrap or squeeze dumplings;

11. All the dumplings are wrapped! You can boil a pot of water when the wrapping is almost finished, so that you can save time and eat mutton zucchini dumplings quickly!

Mutton is warm, and has the effects of nourishing qi and replenishing deficiency, warming up the body, and tonifying the kidney and strengthening yang. Vinegar is warm, has appetizing, blood activation, sterilization and other effects, which contains proteins, sugars, vitamins and acetic acid, lactic acid, succinic acid and other organic acids, and cold food with a good effect, and should not be matched with mutton such warm food. The combination of mutton and vinegar will not only weaken the therapeutic effect of the two, but also produce substances harmful to the human body.

It is not advisable to be jealous at the same time. Many people like to use vinegar as a condiment when eating mutton, which is more refreshing to eat, but it is actually unreasonable, because mutton is hot and its function is to nourish qi and replenish deficiency; Vinegar contains protein, sugar, vitamins, acetic acid and a variety of organic acids, which is warm and should be matched with cold food, but not suitable for hot mutton.

Mutton is sweet and warm, and contains protein, fat, sugar, inorganic salt, vitamin A, vitamin C, niacin and other ingredients. Vinegar is bitter and sour, mild in nature, and usually contains 3%-5% acetic acid. From the point of view of the sexual taste and composition of the two, there is neither a mutual restraint ingredient, nor a compatibility conflict in sexual taste, and they can be eaten together.

Moreover, adding vinegar when stewing mutton or dipping it in vinegar when eating mutton also has the following benefits for human health. 1. Reduce the smell of mutton. When cooking lamb, add an appropriate amount of rice vinegar to remove the smell.

2. Promote the digestion and absorption of mutton. Vinegar can help us better absorb the protein and other nutrients in the lamb, and avoid bloating and overeating.

3. Make the meat more soft and delicious. The acetic acid in vinegar also has the function of softening the meat, and adding a few drops when stewing lamb can play a role in softening the mutton and making the mutton taste to the next level. 4. Relieve spicy and greasy taste.

For example, roast mutton, mutton hot pot or dry pot mutton, the taste is more greasy and spicy, and the acetic acid in vinegar has the benefit of relieving spicy and greasy, making you eat more palatable.

Mutton is generally eaten within 150 grams a day, and vinegar is more suitable for consumption within 10-30ml a day. Mutton is a high-protein food with sexual heat, and you can't eat too much at one time, otherwise you are prone to bloating, indigestion and other discomforts. Vinegar contains more acetic acid and various organic acids, if you eat too much and secrete too much stomach acid, it is easy to cause gastrointestinal discomfort such as acid reflux.

In fact, there is no need to dip lamb in vinegar when eating mutton, because vinegar contains protein and sugar, and the temperament is relatively mild, and vinegar is best matched with cold food, and hot mutton is not suitable.

Dipping sauce for mutton dumplings:

Dumpling dipping sauce (spicy type).

Step 1: Add a spoonful of white sesame seeds and a spoonful of shallots to the bowl.

Finely chopped, 1 tablespoon minced garlic, 1 tablespoon dried chili powder, 1/2 tablespoon peppercorn powder, spread flat on the bottom of the bowl.

The second step is to burn half a spoonful of oil, and try to use corn oil with a relatively small flavor.

When the salad oil is just smoking, pour it evenly into the seasoning at the bottom of the bowl, and the aroma will come out immediately.

Step 3: Pour two spoonfuls of light soy sauce, two tablespoons of rice vinegar and one spoonful of sesame oil into a bowl.

Stir it up, and a bowl of my favorite spicy dumpling dipping sauce is ready.

Dumpling dipping sauce (spicy type).

Step 1: Add a spoonful of chopped peanuts to the bowl, which can be fried in a pan with raw peanuts and crushed with a rolling pin. A spoonful of minced garlic, a spoonful of chopped shallots, a spoonful of chopped coriander, a spoonful of sugar, a small amount of MSG.

Step 2: Add 2 tablespoons of light soy sauce, 2 tablespoons of chili red oil, and 1/2 tablespoon of sesame oil and stir well. This spicy type can be eaten without vinegar or as a hot pot dipping sauce. The taste is delicious.

All-purpose dipping sauce (seafood flavor).

Step 1: Put a spoonful of shrimp skin and a spoonful of tahini paste in a bowl.

A spoonful of chopped peanuts, a spoonful of white sesame seeds, a spoonful of chopped shallots, and a spoonful of chopped coriander. The shrimp skin can also be simply put in a pot and stir-fried to bring out the fragrance, which will be more fragrant.

Step 2: Add two spoons of light soy sauce, one spoonful of oyster sauce, and one spoonful of sesame oil to the bowl, and if you like spicy food, you can also add two spoons of chili oil, stir well, and a bowl of seafood dipping sauce that tastes good is ready.

Lamb should not be eaten with vinegar.

Mutton and vinegar are eaten separately, they are excellent, but they cannot be eaten together, many people like to eat mutton with vinegar as a condiment, it tastes more refreshing, in fact, it is unreasonable. Because mutton is hot, its function is to nourish qi and replenish deficiency; Vinegar contains protein, sugar, vitamins, acetic acid and a variety of organic acids, which is warm and should be matched with cold food, but not suitable for hot mutton.

Contraindications for eating lamb:

1. Do not eat with tea.

The tea is lamb"Nemesis"。This is because mutton is rich in protein, and tea contains more tannic acid, drinking tea when eating mutton, tannic acid protein will be produced, so that the peristalsis of the intestines is weakened, and the stool moisture is reduced, which in turn induces constipation.

2. It should not be eaten with vinegar.

The sour vinegar has an astringent effect, which is not conducive to the growth of yang energy in the body, and eating it with mutton will greatly reduce its warming and tonifying effect.

3. Avoid eating with watermelon.

Eating watermelon after eating mutton is easy to "hurt vitality". This is because mutton is sweet and hot, and watermelon is cold, which is a raw and cold product, which not only greatly reduces the warming effect of mutton after eating, but also hinders the spleen and stomach.

4. Avoid eating mutton for some diseases.

People who often have erosion of the mouth and tongue, red eyes, bitter mouth, irritability, dry throat, swollen and sore gums, or diarrhea, or those who take traditional Chinese medicine prescriptions with Banxia and calamus should avoid eating mutton.

5. It should not be eaten with pumpkin.

There is also a record in ancient books of Chinese medicine that mutton should not be eaten with pumpkin. This is mainly because lamb and pumpkin are both warm foods, and if they are eaten together, they are very easy to "catch fire". In the same way, when cooking mutton, you should also put less chili, pepper, ginger, cloves, fennel and other spicy and hot condiments.

Eating mutton should not be dipped in vinegar, "Compendium of Materia Medica" said when mentioning mutton: "Mutton and vinegar hurt people's hearts." Mutton is hot, vinegar is sweet and warm, similar to wine, the two things are cooked together, and it is easy to make fire and blood.

Therefore, vinegar should not be added to mutton soup, and patients with poor heart function and blood diseases should pay special attention.

Mutton can't be eaten with vinegar, many people like to add some vinegar to everything they eat, and they should also put vinegar when drinking mutton soup, thinking that this is enough to taste. Lamb is hot, and vinegar is best paired with cold foods, such as hairy crabs, and hot lamb is not suitable.

The reasons are as follows: 1. Mutton is a great heat, which is beneficial to qi attack and replenish deficiency, warm in temperature, tonify the kidney and strengthen yang, and build muscle strength.

2. The protein, sugar, vitamins and acetic acid, lactic acid, succinic acid and other organic acids contained in vinegar are sour and warm, have the effects of reducing swelling and activating blood, sterilization, etc., and the effect of cold food is better, and it is not suitable to match with warm foods such as mutton.

3. The combination of eggplant mutton and vinegar will weaken the therapeutic effect of the two, and can produce substances harmful to the imitation oak body.

1 In fact, it is okay to eat dumplings dipped in vinegar without dipping in vinegar, and some people who don't like dipping vinegar will find it particularly delicious. After dumplings are dipped in vinegar, the fragrance and umami will be improved, and vinegar also has an appetizing effect, so many people will choose to dip in vinegar when eating dumplings.

Let's talk about the advantages of dumplings dipped in vinegar:

1.Fragrance. In the process of brewing and fermenting, edible vinegar will produce ethanol, organic acids, aromatic esters and other ingredients, which will smell very fragrant, make the mouth water, and increase the aroma of dumplings.

2.Freshness. Edible vinegar is brewed from grain, which contains glucose, fructose, maltose and other sugars, which have the effect of improving freshness.

3.Appetizer. Edible vinegar also contains organic acids, which can play a sterilizing and appetizing effect.

2. Generally, dumplings with meat fillings and dumplings with heavy tastes, or dumplings dipped in seasonings such as garlic paste and chili oil, are suitable for using aged vinegar, because aged vinegar is brewed with sorghum as raw materials, the fragrance is relatively strong, the taste is heavier, and it is more refreshing to eat with heavy dumplings.

If it is dipped in vegetarian dumplings or relatively light dumplings, it is suitable to use balsamic vinegar with mellow flavor and sweet acidity, so as not to cover up the fragrance of the vegetarian dumplings themselves.

3 Ingredients: garlic, ginger, coriander, sesame oil, rice vinegar, salt, monosodium glutamate, soy sauce.

Preparation: 1First pat the garlic with a knife and peel it, then chop it up, when it is about to end, slice the ginger and mix it with garlic and chop it together, then mix it with coriander, add salt, and then continue to chop, when these ingredients are completely chopped into minced pieces, the flavors of ginger, garlic and coriander will be mixed together.

2.Then scoop a spoonful into a bowl, add a little sesame oil, add a little vinegar, add a little soy sauce and stir them together with the ginger and garlic thoroughly, and the vinegar sauce is complete.

4. You can eat dumplings with soy sauce, but you can also eat them without soy sauce, depending on personal preference.

Soy sauce has a good effect of enhancing flavor and freshness, dumplings belong to the staple food category, although there is a filling in it, but there is something missing when eaten dry, and it will be more flavorful after dipping it in soy sauce.

Generally, it is okay to eat dumplings dipped in light soy sauce and dark soy sauce.

Among them, the color of the light soy sauce is relatively light, showing reddish-brown, the taste is salty and fresh, if the taste of the filling of the dumplings is relatively light, then it is recommended to release the light soy sauce; The dark soy sauce is very dark and delicate, showing caramel color, tan color, the taste is very fresh and slightly sweet, if the saltiness of the dumpling filling is enough, just put the dark soy sauce.