包饺子馅料先用油拌用于包饺子、馄饨的馅里不能有过多菜汁,人们都习惯于把水分较多的蔬菜挤汁后拌馅。这样既丢弃了许多营养物质,也因馅里汁太少而乏味。其实只要把洗净晾干的菜切碎,倒入锅中,浇上食油,轻轻拌和,再倒入已加过调料的肉馅,拌匀,馅内即不再泛水。这是因为碎菜拌 Dumpling stuffing first with oil mix for dumplings, wonton in the filling can not have too much juice, people are accustomed to the more water squeezed juice mixed vegetables. This not only discards many nutrients, but also because the filling juice too little and boring. In fact, as long as the clean dry vegetables chopped, poured into the pot, poured on the cooking oil, gently mixing, and then poured into the seasoning has been added to the meat, mix well, the stuffing is no more pan-water. This is because the chopped vegetables mix