[How to make delicious dumplings with fennel stuffing]_How to make_How to make

[How to make delicious dumplings with fennel stuffing]_How to make_How to make

Fennel stuffed dumplings, as the name suggests, is a gourmet dish made by using fennel to prepare fillings and then wrapping the fillings with dough.

Fennel stuffed dumpling is a food that many people like to eat. Of course, in the process of making stuffing, in addition to fennel, other foods can be added to make the dumplings more delicious.

Below, I will introduce several methods for making fennel stuffed dumplings.

One, fennel dumplings 1.

Divide the dough into small pieces and roll into dumpling skins.

2.

Wash the fennel, chop the leaves, chop, chop the meat, and mix thoroughly with all seasonings, then mix the fennel to make the filling.

3.

Each dumpling skin is packed with fillings, put into dumplings, boiled in boiling water until it floats, and repeatedly watered twice to remove it.

2. Fennel stuffed dumplings 1. Wash the Chinese cabbage, cut into fine pieces, pickle with fine salt, squeeze out the water; shampoo mushrooms, dried tofu and cut into fine grains; scoop the eggs into a bowl, add the refined salt and stir into the eggs.liquid.

2. Set the wok on the fire, add the refined oil to heat, pour in the egg mixture and stir-fry. After the pan is left to cool, chop, add Chinese cabbage, shiitake mushrooms, dried tofu and mix well, then add the onion, Refined salt, fennel powder, sugar, monosodium glutamate, sesame oil, etc.

Third, the fennel egg stuffed dumplings must be reconciled before washing the vegetables, because the noodles need time to wake up, add water little by little while mixing the noodles, stir the flour with chopsticks while adding water, and use pure cold water.Add two eggs and add a small amount of salt to avoid sticking when cooking dumplings. Don’t make the noodles too soft. The noodles should be just right. The kneading must be patient. The longer the kneading time, the better the noodles and the taste., Rub it to Sanguang, face light, basin light, hand light, and you’re good.

Beat the eggs, pour the egg liquid into the water, so that the eggs are more tender, cool the pan with hot oil, and the oil can be more appropriate. If the oil is hot, pour in the egg liquid and stir with chopsticks. The egg liquid can be solidified.Turn off the fire, mash it with a shovel, and cool it for later use.

Try cutting up the fennel so that the fennel tastes more intense.

Fennel, eggs, sesame oil, salt, and soy sauce are ready to eat. The filling of fennel and eggs does not need to add too much seasoning. The simplest seasoning can adjust the most fresh flavor. Adding too many seasonings conceals the freshness of the ingredients., Sesame oil can be put more appropriately.