由于包饺子、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再拌馅。这样既丢失了许多营养物质,也因馅里汁少而乏味。可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。这是因为碎菜先拌上油,被一层油膜包裹,遇到盐就不易出水了。这样拌馅 Due to dumplings, wonton in the filling can not have too much juice, people are accustomed to the more watery vegetables squeezed juice and then stuffing. This will not only lose a lot of nutrients, but also because the filling juice less and boring. Can be washed and dried 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 first vegetable oil mixed with oil, was a film wrapped in salt is not easy to encounter the water. This mix stuffing