Daquan formula of egg dumpling stuffing

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Fennel 400 grams

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Three eggs.

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Vermicelli 1 snack bar

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500 grams flour

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250g water

condiments

Welsh onion

1 root

old ginger

1 block

edible oil

Proper amount

salt

Proper amount

sesame oil

Proper amount

Jiaozi method of fennel egg essence

1.

Prepare the ingredients you need. Step one, mix the dough, let the dough boil, then choose vegetables and wash them. Add water to the flour, put it into the mixing barrel of the chef's machine, and knead it into smooth dough at low speed and then at high speed. You can put it in a basin and rub it by hand without the chef's machine. Cover it and let it simmer.

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2.

1 Soak vermicelli until soft, wash and chop. Fans can soak in advance 1 hour. If it's too late to soak, blanch in boiling water for a few minutes, then let it cool and chop it up.

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3.

Fennel is a vegetable with special fragrance. Fennel aroma can improve appetite, stimulate taste, promote digestion and increase gastrointestinal peristalsis, which is very beneficial to human body. People with cold stomach eat more fennel, which has the effect of warming stomach. Clean fennel, wash it twice more, or soak it in light salt water to remove eggs and pesticide residues. After washing, dry the water and cut it into powder and put it in a basin for later use.

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4.

Now prepare some chopped green onion and Jiang Mo. Fennel needs more green onions to taste better. 1 Not much. There is only half an onion left at home, so I didn't go out to buy it. That's all!

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5.

Beat three eggs into a bowl and break them. Add cooking wine and salt at one time, that is, add all the salt to the eggs. Feel free to do it boldly! Fennel and vermicelli will not be salty when they are scattered, and fennel stuffing will not be served until the last drop of soup. Pour the egg liquid into the oil pan, stir while stirring, and fry until the eggs are broken. Scrambled eggs don't need to be taken out of the pan, put them aside, add fennel powder, put the noodles together, put Jiang Mo and chopped green onion on the surface, and pour in proper amount of sesame oil and stir well.

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6.

Fennel egg dumpling stuffing is ready, which is very simple and the materials used are not complicated. This is the original flavor of dumpling stuffing. Don't put thirteen spices and five spices powder, which seriously masks the aroma of fresh fennel. Look, this pot of fresh fennel and egg stuffing makes you want to eat, doesn't it? I gave you a few bites. It's really delicious. It's delicious! I'm not afraid of your jokes, so I ate half a bowl of jiaozi.

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7.

At this time, the dough was almost awake, so I took it out and put it on the floured chopping board, kneaded it evenly, kneaded it into small doses, and rolled it into dumpling skins as big as I wanted.

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8.

Wrap it up and make a cute little jiaozi. To tell the truth, I have never been greedy for minced meat jiaozi. It's just that this vegetarian jiaozi is so greedy that she can't wait to eat it every time she packs it. Are you saying that I am greedy for cats? You're right, haha.

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9.

Look at this dumpling stuffing. With a little skill, there is no soup at all, and it will be wrapped soon. This dumpling stuffing is still very good, but it is still fresh and tender.

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10.

Jiaozi is ready, let's cook! Add a proper amount of water to the pot and bring to a boil. Put it in jiaozi, bring it to a boil, and turn to low heat for 3 minutes. Jiaozi is a vegetarian stuffing, which floats on the water when put in the pot, unlike jiaozi, which is a kind of meat stuffing, but sinks when put in the pot. Therefore, vegetarian stuffing is easy to make without cold water. After the water is boiled, it will be cooked in about three minutes. If the vegetarian stuffing is cooked in jiaozi for too long, jiaozi will not only lose its bright green color, but also lose its skin and leak the stuffing.

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1 1.

Jiaozi's fennel cabbage soup is very annoying. This trick is easy to solve, and there is not a drop of soup at last.