Chinese Food
Fried dumplings with anise
(157346 views)
In winter, eat this dish more. 2 yuan and 1 big bundle. Use it to make a plain boiled dumpling. It's better than meat stuffing. Today, it's winter. The weather is getting colder and colder. Before you go to school, when you marry far away, in the winter season, your mother will make a big pot of hot soup and porridge for your family every morning. It's said that you have to eat warm first to resist the cold. In this way, you can grow up healthy and healthy without getting sick 。 On the day of the beginning of winter and the winter solstice, dumplings with various fillings will be made. Whether it's for the arrival of the 24 solar terms or for improving the food, because at that time, when my family was not rich, I always felt that the most delicious dumplings could not be better. Today's dumpling is made by myself. There is no meat. It's only 2 yuan and 1 big bundle of anise seedlings. Add some mushrooms and eggs to match it. It's fresh and delicious than meat stuffing. I went to the dumpling house with my colleagues a long time ago. At that time, I saw that the price of anise stuffing dumpling was not cheap. I went to work yesterday
Cooking ingredients
Cooking Steps
Step1:300g fennel seedling, 100g mushroom and 2 eggs.
Step2:Remove the root and yellow leaves of fennel. Clean it. Add 1 spoon of salt and soak it for about half an hour (sterilization and pesticide residue removal). Rinse it.
Step3:The anise seedling drains the water. The mushroom goes to the root and rinses.
Step4:Mince fennel seedling, mushroom and diced eggs. Beat up the eggs and stir fry the eggs in hot oil to make them into pieces. Pour the above into a suitable basin.
Step5:Then pour the chopped green onion and ginger into it. Add salt, vegetable oil, pepper powder and sesame oil and mix well.
Step6:Add 135 grams of warm water to 300 grams of flour. Slowly add water and stir with chopsticks to form a floccule. Knead it into a smooth dough. Cover with the plastic wrap and wake up for about half an hour (due to the different water absorption of each flour. Do not pour all the water into it. Leave aside about 10. Add again according to the hardness of the dough).
Step7:Take out the dough, knead the long round strip, cut the small round sections of the same size, press them in turn, and roll them with a rolling pin to form a round skin with thick middle and thin periphery.
Step8:Put the mixed stuffing in. Use your hands to make pleats for the dumpling skin.
Step9:After the dumplings are pinched, they are put on the Pei (it's made of sorghum pole. It's specially bought from the market for dumplings, steamed buns and steamed buns. Our name is Pei. Some places are called bamboo curtains. What do you call it?).
Step10:Non stick pan. Heat the pan and pour in a little oil. Stir in the medium heat. Code the dumplings in turn. Fry until the bottom turns a little yellow.
Step11:Pour some water over the third of the dumplings. Cover the pot. Turn the fire. When the fire is about to boil, open the lid again. Then you will hear the crackling sound inside. The bottom is crisp and turns golden yellow.
Step12:With a garlic sauce. Or mix a millet hot ring. It's delicious to bite. It'll be eaten soon.
Step13:Finished product drawin
Cooking tips:Because the water absorption of each flour is different. Do not pour in all the water. Leave about 10. Add again according to the hardness of the dough. There are skills in making delicious dishes.
