What to put in chive filling that doesn't burn the heart

Adding ginger, alkali noodles or baking soda, sesame oil, eggs, shrimp skin and other ingredients in moderation to leek filling can help alleviate the burning sensation. Leek contains sulfides and crude fiber, which may stimulate gastric acid secretion. By adjusting the ingredients, the risk of gastrointestinal discomfort can be reduced.

1. Ginger

Ginger contains gingerol, which can inhibit excessive secretion of gastric acid and neutralize the irritability of chives. Cutting 5 grams of fresh ginger into small pieces and mixing it into the filling can not only remove fishy smell and enhance fragrance, but also reduce burning sensation by promoting gastrointestinal mucosal repair. Individuals with yin deficiency and excessive fire should control their dosage to avoid exacerbating symptoms of dry mouth and tongue.

2. Alkali noodles or baking soda

Adding 1 gram of edible alkali noodles or baking soda to every 500 grams of chive filling can neutralize acidic substances. Alkaline components can bind with oxalic acid in chives, reducing irritation to the stomach wall. Excessive use can cause yellowing of the dough. It is recommended to mix it with a small amount of filling first to test the effect.

3. Sesame oil

The oil film formed by sesame oil can protect the gastric mucosa. It is recommended to add 10 milliliters per 500 grams of filling. Its linoleic acid component can reduce the corrosiveness of stomach acid and improve the dry and astringent taste of the filling. Pure fragrant oil produced by low-temperature pressing process should be selected to avoid damaging the nutritional components of high-temperature refined oil.

4. Eggs

Adding 1-2 eggs can make the filling more delicate, and the egg mucin in the egg white can wrap around the coarse fiber of chives. The combination of protein and sulfide reduces the irritation of volatile substances to the esophagus, and the effect of whole egg liquid is more significant than using egg yolk alone. Egg allergy sufferers can use tofu as a substitute.

5. Shrimp Skin

The calcium and magnesium ions provided by 20 grams of dried shrimp skin can regulate the pH value of gastric acid, and its chitin component adsorbs irritating substances in the stomach. It is recommended to soak in yellow wine first to remove the fishy smell, then roast and crush before mixing in. Gout patients should reduce their dosage and use dried scallops or shiitake mushrooms as substitutes.

When making, it is recommended to blanch the chives for 5 seconds to remove some sulfides, mix the filling, and let them stand for 10 minutes before wrapping. It is easier to digest when eaten with millet porridge or yam soup. Avoid eating with sour condiments such as vinegar and pepper. People with gastrointestinal sensitivity can replace chives with fennel or zucchini, and steaming is milder than frying. Drinking an appropriate amount of tangerine peel and hawthorn water after meals can help alleviate possible stomach discomfort.