Chinese Food
Fennel box
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Fennel box of pasta has the effect of appetizing, regulating qi, dispersing cold and helping Yang channel. It can be used in the treatment of middle Jiao with cold, anorexia, abdominal cold pain, spleen stomach qi stagnation, etc Anise can be divided into anise and fennel. In our daily life, we are familiar with anise. It is also called star anise. It is a common seasoning. Anise is used here. It is also called anise seedling. It is common in Western food and salad Fennel is not common in the market. It can be changed into leek, etc~
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients. Break up eggs in a bowl, chop fennel seedlings, pork and ginger. The pork can be bought and chopped directly.
Step2:Pour the flour into a large bowl. Slowly pour the slightly scalded water into the flour. While pouring, use chopsticks to stir the flour into floccules. When the temperature of the flour cools down, knead it into a smooth dough. Cover with the preservative film. Wake up for about 3040 minutes. (the water absorption of each kind of flour is different. You can add 130 grams of water first, and then 510 grams if it is dry. Hot water can make the dough more malleable and softer.).
Step3:Break up the good eggs.
Step4:Heat the oil in the clean pot. Pour in the egg liquid. Stir fry over medium heat. In the process of frying, use the spatula to break the eggs. Put them out for use
Step5:Prepared fillings and ingredients.
Step6:Add 1 tablespoon oil to fennel and mix well.
Step7:Add ginger powder, cooking wine, soy sauce, oil consumption and white pepper to the pork stuffing and stir clockwise until the minced meat is sticky. Pour in egg crumbs and add some salt and mix well. (it can be made according to your favorite taste).
Step8:Pour in the fennel and mix well. The stuffing is ready.
Step9:At this time, the dough will wake up. Take a kneading pad or sticky board and put it on the table. Knead the dough into smooth strips. Cut the dough into 12 or 14 dosage forms with a knife.
Step10:Sprinkle a little flour on the corner of the kneading pad. Press each preparation vertically with your hand. Cover with the fresh-keeping film (the purpose of the fresh-keeping film is to ensure the humidity of the dough and prevent the surface of the dough from cracking during the production process).
Step11:Take a dose and roll it with a rolling pin to form a thick and even oval patch. Wrap it with a proper amount of filling.
Step12:Fold it in half. Squeeze the edge tightly. For those who are good-looking, you can see a lace like this on the top. (the lace is pressed from the bottom to the top. Each time, it is slightly flattened. The lace collected in this way is easier to form and look good. See the picture above. Today, I was at home alone. I didn't make a video. Forgive me.).
Step13:It's a wrapped anethole box. The wrapped anethole box can be put into a plate sprinkled with flour.
Step14:All packed fennel boxes can't be eaten at that time. They can be separately put into the refrigerator, frozen and stored in separate bags for the next time.
Step15:Heat up the oil in a clean pan. Put the anise box over medium low heat. Fry for about 1 minute until the bottom is golden. Turn the pan over slightly and continue to fry the other side slightly yellow. Add the water to smooth the bottom of the pan. Cover the pa
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Cooking tips:Filling ingredients can be adjusted by yourself. The water absorption of each flour is different. You can add 130 grams of water first, and then 510 grams if it is dry. Hot water can make the dough more malleable and softer. All ingredients in the family are doubled. The filling can be adjusted according to your favorite taste. There are skills in making delicious dishes.
