Our household zucchini stuffing never squeezes water, the filling is dry and nutritious without loss, and the tricks are just a little trick

Use zucchini to make stuffing, wrap buns, or wrap dumplings, wrap pies, everyone likes to rub the zucchini shreds, add a little salt to kill the water, and then squeeze out the water, otherwise the water is too big to wrap up.

It's a good idea, but have you thought about it? Is the nutrients missing?

Now let's teach you a trick that doesn't lose nutrients at all, and you don't have to squeeze out a drop of water.

Look, as long as you cut the zucchini into thin slices and dry them until the skin is dry, there will no longer be a lot of water, isn't it simple?

Then chop the zucchini slices that are dried into strips, do not add salt, adding salt will still produce water, because it is not very dry, there is still some moisture inside. You can add a little oil to lock in the moisture inside it until it's time to wrap it, and then mix it with other salted fillings to make the filling dry and moist.

Zucchini egg filling can be made in this way, or it can be made into zucchini meat filling. Specific to the kind of filling, the preparation method is different. That is to say, how to make the zucchini not come out of the soup from beginning to end, let's talk about it specifically.

01. Zucchini egg filling

The way to handle zucchini is just like the one mentioned above, dry it into strips, chop it, pour some oil and mix well.

Add salt, shallots and pepper to the eggs, pour in the egg mixture in the hot oil in a hot pan, quickly break up until the eggs are broken, and fry them slightly to dry up.

In this way you can absorb the zucchini meets the salt and kill out the soup. The adjusted filling is moist, but you can't see the moisture, and you can wrap it as you want.

02. Zucchini mincing

Add salt, sugar, light soy sauce, dark soy sauce, thirteen spices and green onion and ginger to the pureed meat, stir well without water, and then mix with the chopped zucchini. The meat filling generally needs to be beaten with a small amount of water, so that the meat can be tender and moisturized, but the zucchini needs to be out of the water when it encounters salt, so do not beat water in the meat.

Have you learned? A simple trick to teach you to eat more nutrients!

To solve the problem of zucchini water, in addition to the drying method mentioned above, I also have a trick.

It is to treat zucchini in the usual way: rub the shreds, add salt, kill the water, and then squeeze the water, but this water is not poured out, but used this water to mix the noodles.

The wrappers are pale green, and they look very appetizing, don't you say?