饺子味美有妙招

• 作 者: 沈莉
• 出 处: 山东农机化
• 发表日期: 2008年10期
• 关键词: 包饺子 肠胃 为宜 纤维素 营养素 刘岭 一款 山东省枣庄市 大白菜 东户

饺子馅的肉与蔬菜比例要恰当。一般以1:1或1:0.5为宜,饺子馅里适当加些蔬菜,不但味道好,而且营养更全面。同时蔬菜均属长纤维素,可促进人体肠胃蠕动,防止节日荤食过多,影响消化吸收。据测定,大白菜去汁后,维生素会损失90%以上。为了避免营养素的损失,可将菜馅剁好后,先用食油搅拌,最后再放盐和佐料,亦可防止菜汁流失。

Dumplings filled with meat and vegetables to be the appropriate proportion. Generally 1: 1 or 1: 0.5 is appropriate, add some dumplings in the appropriate vegetables, not only delicious, but nutrition more comprehensive. At the same time, vegetables are long cellulose, can promote gastrointestinal motility, prevent excessive meat and meat festival, affecting digestion and absorption. According to the determination of Chinese cabbage to juice, vitamins will be lost more than 90%. In order to avoid the loss of nutrients, chopped vegetable stuffing can be followed by first stir with cooking oil, and finally add salt and seasoning, but also prevent juice loss.