How to make fennel vegetarian filling delicious tips, how to make fennel vegetarian filling deliciou

I also like to eat dumplings, and I don't get tired of eating them. When eating dumplings, I like to eat fennel meat filling, which is more fragrant and tasty than leek dumplings. Fennel is very fond of meat, so be sure to mix the meat with fennel to make a filling, it just so happened that yesterday I bought beef stew at the vegetable market and ate a piece left, use it to chop the meat, and then mix it with fennel to make dumplings is also very good.

Ingredients. Coriander, beef, salt, vegetable oil, chicken essence, five-spice powder, flour.

Steps. 1. Fennel must be cleaned, because there will be a lot of yellow and rotten leaves, pick it first, then rinse, and control the moisture after washing.

2. Cut the fennel seedlings into minced pieces, try to cut them as thin as possible, usually about 2mm, the finer the better.

3. Chop the beef, then stir it in the fennel seedlings, add salt, five-spice powder and vegetable oil, and use it to make a dumpling filling.

4. When making dumplings and noodles, be sure to add a spoonful of salt to the flour, which can increase the malleability of the dough. The wrapped dumpling skin is not easy to break, add warm water and noodles, add water while mixing the noodles, and finally knead into a smooth dough and let rise for ten minutes.

5. Take out the sober noodles, knead them into strips, and evenly strip them. Cut off the small preparations and roll each small preparation into a thin dumpling wrapper with a thick middle.

6. Wrap the filling on the dumpling wrapper, wrap it tightly, wrap it all well, and place it neatly on the sticky board to prepare for cooking.

7. Pour the water into the pot, cover the pot first, boil over high heat, then put the dumplings in the pot, cover the pot and boil, wait for the second boil, then add some cold water, and boil the water three times repeatedly. Open the lid and see if the dumplings are floating, if the dumplings are on water, it means the dumplings are cooked, use a colander to remove the water and place it on a plate.

8. Then prepare a little balsamic vinegar, add some sesame oil and stir, or eat dumplings with laba garlic, which is really fragrant.

Fennel is a very tasty vegetable and is a taste, a very good condiment, if you like fennel, then you should develop a lot of ways to eat fennel, and return to the hometown can not only make seasonings, but also make vegetables, not only cold and delicious, but also hot and delicious, so, to fennel is not endless, how to eat delicious? What about some people? If you want to make fennel dumplings or fennel buns, and they don't like to eat meat, then you can make fennel with vegetarian filling, so let's be specific, fennel vegetarian filling, how to do it?

The first thing to choose is to make fennel egg filling, fennel and other ingredients? Actually, no matter how you eat? It's all delicious, so let's talk about how to make fennel egg filling?

First of all, clean the hometown, be sure to clean it, avoid the soil or bacteria and other ingredients on it, which will have a bad effect on the body, and then chop the hometown into crumbs.

Then put it in a bowl, then make eggs, put the eggs in the pot and fry them, the Great Wall is very small, very small eggs are very old, and then add salt, monosodium glutamate chicken essence and other condiments to the scrambled eggs and cut fennel, and continue to fry them in the pot until the fennel is fried mature, and then when you fry it, you should also taste the taste, avoid being too light or too large or too salty, which will affect the taste of the fennel stuffing after it, a playground, when the fennel is cooked, you can get out of the pot, in fact, you can make fennel stuffing once at a time, You can make a little more, and then put it inside, and the next time you want to eat fennel dumplings or fennel buns, these fennel fillings can be directly used to make dumplings or buns, which is very convenient.

And it doesn't have to worry about its fragrance or what? Its fragrance will be maintained for a long time, and then the finished fennel filling can be put into the already made dumpling wrapper and breaded into dumplings, and then dipped in some vinegar and chili, which is very delicious.

Ingredients for making fennel stuffing vegetarian dumplings: 1000g fennel seedlings and flour. Wash the fennel seedlings, control the moisture, and set aside.

Chop the washed fennel seedlings, remembering that it is best to chop them, otherwise it will be troublesome to chop. After chopping, the fennel seedlings are put into the basin to be adjusted, and then start to prepare the accessories, peel and wash the ginger, peel the garlic, and peel the green onion. Chop the prepared trimmings.

Chopped trimmings and fennel seedlings together. Wash the frying pan and put it on the stove, after the pot is dry, pour the oil, wait for the oil to be hot and add the same amount of lard, in order to make the fennel taste better, after all the boiling, put an appropriate amount of salt in the oil, then turn off the heat and wait for the oil to cool, pour it into the cut trap, and then use chopsticks to stir evenly in the clockwise direction, then the vegetarian dumpling filling is ready.

Steamed buns have a long history in China, many places, will take steamed buns as breakfast, thin skin and big filling, soft and delicious, steamed bun skin is fermented, there are meat filling and vegetarian filling, nutritious, tender and juicy, to say which kind of stuffing of steamed buns is delicious? I believe that everyone has their own answer in their hearts, what three fresh, pork and green onions, mutton radish, etc., I have eaten too many greasy buns, try vegetarian stuffed buns today, everything that has been eaten, they all say that it is too fragrant.

Theoretically speaking, as long as it is a vegetable, almost all can be filled, the filling we want to talk about today is cumin egg filling, fennel has a unique fragrance, which also leads to some people do not like to eat it, I love to eat fennel seedlings since I was a child, mentioning it is a hundred times more energetic, fennel seedlings are very nutritious, because it contains fennel oil, can promote gastrointestinal digestion, use it to make bun filling, out of the pot is particularly fragrant, even if it is a vegetarian filling, you can eat 5 in a row, think of it is greedy, no, no.

Fennel egg-stuffed buns.

Ingredients: flour, yeast powder, eggs, fennel seedlings.

Seasoning: oyster sauce, salt, thirteen spices.

1. Add 500 grams of all-purpose flour and 10 grams of sugar to the pot, stir well with chopsticks, white sugar can promote fermentation and shorten a certain time, which is also a small trick.

2. Prepare 260 grams of warm water, pour in 5 grams of yeast powder, mix evenly, stir the flour with chopsticks while pouring water, and stir until there is no dry powder, and there is a large dough flocculent.

4. Prepare 400 grams of fennel seedlings, wash and drain the water, the drier the better, experienced people understand, more water and soup are not good to pack, cut into minced pieces.

5. Prepare four eggs, beat them well with chopsticks, heat the oil, turn on medium-low heat, slowly pour in the egg mixture, stir with chopsticks while pouring, and form a loose and finely crushed state.

6. Stir the fennel and eggs, first pour in a spoonful of cooking oil to block the moisture of the fennel seedlings, then put the minced green onion and ginger, an appropriate amount of salt, thirteen spices, oyster sauce, stir and mix well.

7. Proofed dough, knead evenly and exhaust, cut the agent of uniform size, roll it into a thick bun skin in the middle and thin around it, scoop in an appropriate amount of filling, and tighten the pinch mouth according to your own technique.

8. After wrapping the buns, proofing for 10 minutes for the second time, brush a thin layer of oil on the steaming drawer, or spread a layer of oilcloth, all for the purpose of preventing sticking.

9. Boil the pot first, wait for the steam, start to calculate the steaming for 18 minutes, turn off the heat without removing the lid and stuffy for 3 minutes, the buns will be steamed, delicious and fragrant, nutritious, healthy and hygienic without additives.

Summary of tips. 1. The water absorption of each flour is different, and the error is mostly about 10 grams, theoretically speaking, 500 grams of flour with 260 grams of water.

2. The dough will be smooth and white when kneaded thoroughly, and it will not collapse in the later stage, don't blame the flour, only blame yourself.

3. If the weather is too cold, the time for the second proofing needs to be extended to 15 minutes.

4. When the steaming time is up, don't be in a hurry to open it, turn off the heat and simmer for 3-5 minutes to prevent the buns from shrinking when cold.

5. When fennel seedlings are filled, there is no need for too many condiments, so as not to cover the fragrance of fennel seedlings.

Fennel vegetarian filling is better with eggs and vermicelli.

The preparation of fennel egg vegetarian dumplings is as follows:

Ingredients: 400 grams of fennel, 3 eggs, 1 small handful of vermicelli, 500 grams of flour, 250 grams of water.

Excipients: 1 green onion, 1 piece of ginger, appropriate amount of cooking oil, appropriate amount of salt, appropriate amount of sesame oil.

Steps: 1. Mix the dough first, close the lid and set it aside to let it sooze.

Soak small handfuls of vermicelli until soft, wash and chop. The vermicelli can be soaked 1 hour in advance, and if you don't have time to soak it, boil it in boiling water for a few minutes, and then let it cool and chop it.

3. Wash the fennel and wash it twice, or soak it in light salt water to remove insect eggs and pesticide residues. After washing, control the moisture and cut into minced pieces, and put them in a basin for later use.

4. Prepare some chopped green onions and minced ginger.

Beat the eggs in a bowl, add cooking wine, add salt at one time, pour the egg mixture into the oil pan and stir while pouring, and fry into broken eggs. The scrambled eggs do not need to be taken out of the pan, put them on the side, put the chopped fennel into it, and then put the broken vermicelli into it together, put the minced ginger and green onion on the surface, pour in an appropriate amount of sesame oil, and stir well.

6. The fennel egg dumpling filling is ready.

7. Take out the dough and put it on a floured board, knead it well, knead it into a small agent, the size is as good as you like, and roll it into a dumpling wrapper.

8. Wrap into cute little dumplings.

9. Add an appropriate amount of water to the pot and bring to a boil, put the dumplings in, bring to a boil over high heat, turn to medium-low heat and simmer for 3 minutes.

10. Finished product drawing.

Ingredient main

500 grams of flour, 260 grams of water, 300 grams of fennel, 3 eggs, 5 servings.

Excipients others

Appropriate amount of salt, 2 tablespoons of cooking wine, appropriate amount of olive oil, half a green onion, 1 small piece of ginger, appropriate amount of sesame oil.

Preparation of fennel egg vegetarian dumplings.

Step 1

Prepare the required ingredients, first mix the noodles, pour the flour into a basin, add water and stir with chopsticks to form a dough, then knead the dough with your hands, cover with a lid or plastic wrap, and let it stand for 30 minutes. The water used for mixing noodles is warm in winter and cool in summer.

Step 1

Once the noodles are reconciled, let's start making the stuffing! Beat 3 eggs in a bowl, add enough salt and 1 tablespoon of cooking wine at one time, stir well, pour and stir in the oil pan, stir until the eggs are broken, and set aside. Salt is added to the eggs to prevent the salt from coming into contact with the vegetables and to prevent the soup from coming out.

Step 1

Cumin to remove yellow leaves, rotten leaves, clean them, control the moisture, chop them and put them in a container, add an appropriate amount of olive oil (if there is no olive oil, you can also replace it with other cooked oil), stir well, and let the fat wrap the fennel, so that whether it is a meat filling or a vegetarian filling, the soup will not come out of the soup, and the umami will not be lost with the soup, so no matter the meat filling and vegetarian filling, it is very fragrant.

Step 1

Chop the green onions and ginger into minced pieces, put them together with the fennel filling, add an appropriate amount of sesame oil, and stir well.

Step 1

Add the scrambled eggs and stir well. The fennel egg filling is ready, and the vegetarian filling should be simple, the simpler the better. It's so simple to season, it's more fragrant than minced meat!

Step 1

Take out the dough, knead it carefully, divide it into small pieces, and roll it out into a dumpling wrapper. Friends who don't know how to make dumpling wrappers can buy ready-made, after all, it's convenient to buy anything now. Take a rolled dumpling wrapper and add an appropriate amount of fennel egg filling.

Step 1

7. Just wrap it into dumplings with both hands. Friends who have just learned to make dumplings can try to pinch the pleats slowly, take your time, and the more you wrap them, the better they will be.

Step 1

The wrapped dumplings are all placed on the curtain to prevent sticking, and if you don't cook them for the time being, remember to dip some dry flour before putting them, otherwise they will stick to a mess.

Step 1

Put enough water in the pot, bring to a boil, and the wrapped dumplings will be boiled in the pot, and the vegetarian dumplings will float on the water surface when they are put into the pot, not sinking to the bottom like the meat filling. After boiling, order cold water twice, the dumplings become white and fat, and they are cooked, so quickly take them out and eat them!

Step 1

Not all meat-filled dumplings are more fragrant than vegetarian dumplings, and vegetarian-stuffed dumplings are more fragrant than meat. Vegetarian filling does not require too many seasonings, but is a few simple seasonings, which can better highlight the delicious taste of the main ingredients. This method adjusts the filling, and the vegetarian stuffing and meat filling are delicious.

Ingredients: 500g fennel seeds, 400g flour, 250g eggs.

Excipients: appropriate amount of salt, appropriate amount of ginger, appropriate amount of blended oil, appropriate amount of sesame oil.

Steps: 1. Wash the fennel and control the moisture.

2. Wake up for 15 minutes.

3. Four eggs.

4. Scramble the eggs first.

5. Add salt and sesame oil to the cut fennel and eggs to taste.

6. Divide the dough into agents and roll them into dumpling wrappers.

7. Wrap the stuffing into the skin.

8. Wrapped dumplings.

9. Sit in a pot and boil water to boil dumplings, and you can beat the water twice.

10. The dumplings are ready.

Here's how to make fennel vegetarian stuffed buns delicious and delicious:

Ingredients.

Flour, yeast powder, eggs, fennel seedlings, oyster sauce, salt, thirteen spices.

Steps.

1. Fennel seedlings have a unique taste, some people like it very much, refreshed after eating, the nutrition of fennel seedlings is very high, suitable for all ages, prepare a pound of fennel seedlings, clean it, shake off the water, cut into minced pieces, be sure to control the moisture, the water is more soup and more difficult to adjust the filling.

2. Beat 2 eggs into a bowl, stir into egg liquid, heat oil in the pot, pour in egg liquid, stir with chopsticks while pouring, fry into loose and delicate egg pieces, you can get out of the pot, don't fry too old.

3. After the broken eggs must be cooled, then pour them into the fennel seedlings, otherwise they will be burned, pour in a spoonful of vegetable oil first, stir well, block the surface moisture, and then according to personal taste, put salt, oyster sauce, thirteen spices, stir evenly, and you can open the package.

4. The steamed buns out of the pot are thin and filling, delicious and delicious, rich in nutrition, adults and children love to eat, and those who can't finish eating are packed in fresh-keeping bags, and they can be heated directly next time.

Cooking Tips:

1. To make steamed buns, you need to reconcile the noodles first, process the ingredients of the filling when proofing, wait for the noodles to rise well, and then mix the filling, even if the buns are vegetarian fillings, they will not be easy to form because of more water, generally 500 grams of flour with 5 grams of yeast powder is enough, don't put too much.

2. When scrambling eggs, you don't need to match too many seasonings, and then put them when you mix the stuffing after they are fried, and then cut the fennel after the bun noodles are about to rise, so as to avoid water, and the vegetarian filling does not need to put too much seasoning, the simpler the better, and the seasoning needed for the meat filling is mostly to suppress the fishy smell of the meat.

3. When steaming the buns, first wake up the raw embryo of the buns for a while, and then steam them after their volume becomes larger, so that the buns will be more soft and delicious, and can avoid the situation of collapse, in addition, the vegetarian stuffed buns do not need to be steamed for too long, 15 minutes is enough, the buns are soft and delicious.