How to make corn and meat dumplings

Corn and meat dumplings, as the name suggests, are dumplings made with corn and meat as fillings. They are a popular food among Chinese people. In addition to their delicious taste, corn and meat dumplings also have relatively high nutritional value. For example, corn is rich in protein, fat, sugar and a variety of trace elements, while pork has a good effect of replenishing deficiency and strengthening the spleen and stomach. Below we will introduce you to the relevant knowledge about corn and fresh meat dumplings in detail.

1. Method

1. Mix the pork filling with a little water, light soy sauce, salt and sugar, and beat in one direction, adding water gradually until the filling is saturated with water. Leave to marinate at room temperature for 20 minutes;

2. Add cold water to the flour and knead the dough until it is smooth and sugary for 20 minutes;

3. After the sweet corn is cooked, peel the corn kernels and squeeze out the water, add a little sesame oil and mix well, and mix with the meat filling;

4. Cut the noodles into small pieces, roll them into skins, wrap them, and cook them. For the specific operation process, please refer to (Chive Dumplings).

2. Intimate Suggestions

1. Sweet corn tastes better than other corns and is the first choice for cooking and as a staple food.

2. The corn must be cooked.

3. Corn is a nutritious food. You can buy more sweet corn when it is on the market, cook it, peel the kernels, freeze them in the refrigerator, and thaw them when you want to eat them. It is very convenient.

3. Nutritional value

The nutritional components of corn are relatively comprehensive, generally containing 8.5% protein, 4.3% fat, 73.2% carbohydrates, 0.022% calcium, 0.21% phosphorus, 0.0016% iron, as well as carotene, vitamins B1, B2 and niacin, as well as sitosterol, lecithin, vitamin E, lysine, etc. The glutathione contained in corn has an anti-cancer effect. It can combine with a variety of carcinogens in the human body and make these substances lose their carcinogenicity. The cellulose contained in corn is a carbohydrate that cannot be absorbed by the human body. It can reduce the concentration of carcinogens in the human intestine and reduce the accumulation of toxin-secreting humus in the intestine, thereby reducing the incidence of colon cancer and rectal cancer. The lignin contained in corn can increase the activity of "macrophages" in the human body by 2 to 3 times, thereby inhibiting the occurrence of tumors. Corn also contains a large amount of the mineral magnesium. The magnesium in food has obvious anti-cancer effects.

Among livestock meats, pork has the lowest protein content and the highest fat content. Lean pork is high in protein, containing up to 29 grams of protein and 6 grams of fat per 100 grams. After cooking and stewing, the fat content of pork will be reduced. Pork is also rich in vitamin B. , which can make the body feel more powerful. Pork can also provide essential fatty acids for the human body. Pork is sweet in nature and can nourish yin and moisten dryness. It can provide hemoglobin (organic iron) and cysteine ​​which promotes iron absorption, and can improve iron deficiency anemia. Pork chops nourish yin, while pork tripe replenishes deficiency and strengthens the spleen and stomach.