Tofu and Mushroom Dumplings

The most important and delicious part of dumplings is the filling. The taste of the filling affects the taste of the soup and whether the dumplings are delicious, so we should choose the filling according to our own taste. If you have never eaten tofu and mushroom filling, you might as well try its taste, because the ingredients are relatively easy to find, and the method of making tofu and mushroom filling is relatively simple, which is suitable for everyone to learn how to make dumplings.

Ingredients

4 pieces of soft tofu (2-inch square), 150 grams of minced pork, 1 tablespoon each of minced mushrooms and minced shrimps, 1 teaspoon of wine, 3 cups of broth, 6 slices of ham, a few green vegetables, and an appropriate amount of potato starch.

practice

1. Add appropriate amount of water to the minced pork, chop it, put it into a bowl, add mushroom paste, dried shrimp paste, salt, wine, potato starch and other seasonings, mix it into a paste, and divide it into 20 small pieces for later use.

2. Cut off the hard skin and four sides of each piece of tofu, then slice it horizontally into thin slices (each slice is about 1/5 inch thick).

3. Spread out a clean square wet white cloth, place the tofu slices on the corners of the cloth, put a piece of meat filling in the center of the tofu slices, lift the bottom of the cloth and cover it forward (making the tofu into a triangle to wrap the meat filling), then use your two index fingers and a knife to press the two sides of the triangular tofu so that the edges of the tofu can stick together to form a dumpling shape.

4. After each one is done, place them gently on an oiled plate. When all are done, steam them in a pot (about 8 minutes).

5. Bring the soup to a boil in a pot, add in ham slices, mushroom slices and green vegetables, and season with salt. Thicken with potato starch and serve in a large dish. Carefully add the steamed tofu dumplings and mix briefly (add 1 teaspoon of chicken oil if needed).

Tofu is extremely nutritious, containing iron, magnesium, potassium, niacin, copper, calcium, zinc, phosphorus, folic acid, vitamin B1, lutein and vitamin B6. Every 100 grams of firm tofu contains 69.8% water, 15.7 grams of protein, 8.6 grams of fat, 4.3 grams of carbohydrates and 0.1 gram of fiber, providing 611.2 kilojoules of calories. The high amino acid and protein content in tofu makes it a good complement to grains. 78% of tofu fat is unsaturated fatty acids and it contains no cholesterol, so it is known as "plant meat". The digestion and absorption rate of tofu is over 95%. Two small pieces of tofu can meet a person's daily calcium needs.

Tofu is a tonic, heat-clearing and health-promoting food. Regular consumption can replenish the middle and replenish qi, clear away heat and moisten dryness, promote salivation and quench thirst, and clean the stomach and intestines. It is more suitable for people with hot constitution, bad breath, thirst, unclear stomach, and those recovering from fever. Modern medicine has confirmed that tofu not only has the functions of increasing nutrition, aiding digestion and enhancing appetite, but is also beneficial to the growth and development of teeth and bones (another fruit that has this function is the king of calcium - tamarind). It can increase the iron content in the blood during the hematopoietic function. Tofu does not contain cholesterol and is a medicinal food for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis, and coronary heart disease. It is also an excellent food therapy for children, the sick and the elderly to supplement nutrition. Tofu is rich in phytoestrogens, which are good for preventing and treating osteoporosis. It also has the function of inhibiting breast cancer, prostate cancer and blood cancer. The sterols and stigmasterol in tofu are effective ingredients for inhibiting cancer.