A complete list of fennel vegetarian dumpling fillings, and how to adjust the filling of fennel vege

Many people know the nutritional value and medicinal value of returning to their hometown, with their dietary value is very high, so in many families, they will choose to eat fennel to maintain health, modern people pay more and more attention to their own health, but also pay attention to their own dietary health, they not only require their food to be full of color and flavor, and now more and more requirements for nutritional value and health standards are higher, so if you eat fennel, how should you eat fennel? Let's introduce a few kinds of fennel and how to do it.

1.Fennel egg-stuffed dumplings.

I remember the first time I ate fennel egg filled dumplings, I was in a restaurant, when the dumplings were sandwiched and dipped in the dipping sauce of vinaigrette and chili pepper, and then took a bite of the dough of the dumpling, plus the sour and spicy taste of the dipping sauce, and then added the fragrance of the dumplings, as well as the soft glutinous eggs, it was simply a delicacy to eat. If you don't like to eat meat, and you want to eat dumplings, you can choose fennel as the dumpling filling, because what we usually eat dumplings with vegetarian filling is leek eggs, or cucumber eggs, or radish eggs? In fact, you can also try the fennel egg filled dumplings, which have a unique flavor.

2.Fennel and almond salad.

Fennel has a bitter taste, and almonds also have a bitter taste, but if you put the two things together, add vinegar sesame oil, monosodium glutamate, chicken essence and other condiments after cold dressing, the bitterness of the two together does not have that astringent taste, but a fragrant taste, fennel chews soft glutinous almonds, and it tastes very chewy, so that the two are put in the mouth and eaten together, there is a kind of soft and hard thing with oil, and it is very chewy and very comfortable to bite together. In addition, the flavor of condiments is added to the cold salad, and the taste is very good. It's also a great dish.

Preparation method of fennel vegetarian stuffed dumplings:

Ingredients: 800 grams of fennel, 3-4 eggs, appropriate amount of sesame oil, appropriate amount of salt, 300 grams of leeks, two handfuls of shrimp skin, 1 and a half fried dough sticks of fruit, a little chicken essence, and a little light soy sauce.

Steps: 1. Wash the fennel.

2. Chop and put it in a pot for later use, if you buy more materials, remember to use a larger basin, and mix well later.

3. Wash like leeks. If there are no leeks, putting half a green onion can also be substituted, the same washed and chopped.

4. Put it in the same basin with the cut fennel, mix well after putting an appropriate amount of salt, wait for them to sand out the water, put it aside to prepare for the next step, the general water is estimated to take about 20 minutes, depending on the amount.

5. After the water is sandy, prepare another small pot, and dry the fennel and leeks and put them in.

6. Prepare 3-4 eggs and beat them.

7. Eggs do not need to be seasoned with any seasoning, scrambled well, small pieces are better, and put them in the fennel filling with dry water for later use.

8. Chop the fritters.

9. Put two handfuls of shrimp skin into the oil pan, don't be too big on the fire, don't get mushy, fry until golden brown, turn off the heat and pour in a little light soy sauce.

10. Put an appropriate amount of salt, chicken essence and sesame oil in the basin after the whole pot, and mix well.

11. You're done.

How to make a round-up fennel vegetarian dumpling filling.

1.Prepare the ingredients.

To make fennel vegetarian dumpling filling, you need to prepare the following ingredients:

200 grams of dried tofu.

Fennel 100 grams.

1 carrot.

50 grams of fungus.

Ginger and garlic to taste.

Soy sauce, salt and pepper to taste.

2.Make the filler.

Cut the dried tofu into small pieces with a knife and beat it into granules with a rolling pin or kitchen machine.

Diced the carrots and fungus, and finely chop the fennel.

Put the chopped tofu in a bowl, add the chopped carrots, fungus and fennel, then add the minced ginger and garlic, soy sauce, salt and pepper and stir well.

3.Make dumplings.

Put the prepared fennel vegetarian dumpling filling into the center of the dumpling wrapper, then fold the dumpling wrapper in half, gently pinch both sides tightly to make it tightly glued, until all the fillings are used up.

4.Cook dumplings.

Put the wrapped dumplings in boiling water and cook until they float and then remove.

5.Enjoy the deliciousness.

Remove the boiled fennel vegetarian dumplings and serve them on a plate, which can be enjoyed with homemade dipping sauces such as vinegar, soy sauce, sesame oil, Sichuan pepper powder, etc., for a better taste.

6.Tips:

If you want to make the filling of the dumplings more delicious, you can add an appropriate amount of mushroom essence to the seasoning to enhance the taste.

Dried tofu is an important ingredient in dumpling filling, so choose high-quality dried tofu for better taste.

In order to make the dumpling skin not easy to break, when cooking the dumplings, pay attention to boiling on high heat and then turn to low heat to cook, otherwise the dumpling skin is easy to break.

Now that you've mastered how to make fennel vegetarian dumpling filling, give it a try!

The method of fennel vegetarian filling sales dumplings is as follows:

Ingredients: 250 grams of fennel, a small handful of vermicelli, 4 eggs, appropriate amount of salt, appropriate amount of oyster sauce, appropriate amount of chicken essence, appropriate amount of thirteen spices, appropriate amount of cooking oil, appropriate amount of flour.

Steps: 1. Pick up the roots of the fennel, wash it, and put it aside to drain the water.

2. Add a little salt to the noodles, and the ratio of the filling and the noodles is 1:1. Smooth the surface and cover with a resting surface.

3. Take out a small handful of vermicelli and cut them short to make them easier to fry.

4. Pour the oil**, the oil temperature is 6 into heat, pour in the vermicelli, the vermicelli will expand immediately, and the vermicelli will be removed after frying, and it will be cool.

5. Rub the fried vermicelli, the more broken the better.

6. Scrambled eggs with fried vermicelli oil, after the eggs are crushed and scrambled, pour in the crushed puffed vermicelli. Let cool.

7. Chop the fennel, put it in a container, and pour a tablespoon of cooking oil.

8. After the egg vermicelli is cooled, pour the crushed fennel into the filling, add a handful of shrimp skin, an appropriate amount of salt, oyster sauce, chicken essence, and thirteen spices.

9. When the noodles are awake, make dumplings.

10. Two rolls of vegetarian dumplings (boiling water twice) can be taken out of the pot.

11. The hot dumplings are served with laba garlic and laba vinegar, and the taste is amazing.

The preparation of fennel vegetarian dumplings is as follows:Ingredients Tools: shiitake mushrooms, ginger, fennel, sesame oil, organic soy sauce, white pepper, salt, green onions.

1. Remove the stems of shiitake mushrooms and white mushrooms, wash them, put them in boiling water, blanch them for 30 seconds, and remove them.

2. Chop the shiitake mushrooms, ginger and green onion into minced pieces.

3. Wash and drain the fennel cabbage, chop it, add 1 tea spoon of sesame oil to the fennel cabbage, mix well, this can prevent water from coming out, and can maintain its flavor to the greatest extent.

4. Pour a little oil into the pot, add the minced ginger and stir-fry until fragrant, then add the minced mushrooms, add organic soy sauce, white pepper and salt after the mushrooms are cooked, stir-fry well and then remove from the pot. Put a little more salt in it, because fennel is not salted.

5. Mix the fennel and mushrooms and stir well, and the filling is ready.

6. After the dumplings are wrapped, put them in boiling water and cook them out.

Here's how to make fennel dumpling stuffing:Tools Ingredients: minced meat, fennel, green onion, ginger, chicken essence, sugar, bak kut tea powder, Sichuan pepper, water, dry yellow sauce.

1. Prepare the minced meat and fennel.

2. Add green onion, ginger, chicken essence, sugar, and bak kut tea powder to the meat closed filling.

3. Sichuan pepper, soak the ingredients in boiling water for 30 minutes, and dry yellow sauce.

After a few minutes, pour a small amount of the seasoning water into the dry yellow sauce several times, and let the dry yellow sauce celery slowly unravel the sedan chair.

5. After completely unraveling, pour a small amount into the meat filling.

6. Beat the minced meat in the same direction until it is strong.

7. Then put the chopped fennel into the meat filling, after all the adjustments, finally put in the sesame oil, do not put the sesame oil early, the seasoning in the meat filling has not been fully released.