Chinese Food
Egg box with leek and fennel
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Spring leek is the most fragrant. This kind of vegetable. Spring is fragrant and summer is smelly. It has a high nutritional value. It has the effects of Warming Yang, tonifying kidney, benefiting liver, strengthening stomach, clearing intestines and expelling toxin. It is called qiyangcao in the folk. Anethole, also known as anethole seedling, contains anethole oil, which has the effect of invigorating the stomach and promoting qi. It has a high content of carotene and calcium and is often used for stuffing. Leek and fennel egg stuffing box. It's what I want to share with you today. The box or pie should be delicious. One is thin skin. The other is enough stuffing. I'll teach you a different way. -
Cooking ingredients
Cooking Steps
Step1:Slowly add the flour into the warm water of no more than 35 degrees. Stir with chopsticks while adding until there is no dry powder.
Step2:Close up. Stir until there is no dry powder. A lot of people don't know how much water to add to the noodles. It's very simple. Like this. Stir with chopsticks while adding water. It's OK until there's no dry powder. There's no need to use a kitchen scale.
Step3:Then knead the dough well and smooth it. Cover it with a wet cloth or plastic wrap. Leave it aside for more than half an hour. You can't use the noodles you just made.
Step4:Wash leek and fennel for later use.
Step5:Break up the eggs. Fry them into small pieces and let them cool.
Step6:When the dough is ready, mix the stuffing. Otherwise, the dish is too tender. It will marinate. First, cut the vegetables into about 1-2cm segments.
Step7:Then put it with the cold eggs. Add some salt and sesame oil and mix well. You don't need too much seasoning. It will mask the flavor of leek and fennel.
Step8:Divide the dough into two small ones. After finishing slightly, cover with plastic wrap and relax for about 10 minutes.
Step9:Roll out the two small dough into a large circle. It should be thin.
Step10:Spread the filling on one of the patches. Leave a small edge.
Step11:Cover the other patch. Press the edges together. The blank is ready. Remind me. The size of this box depends on the size of your own pot. Never be bigger than the pot.
Step12:Flat bottomed non stick pot. Brush with oil. Put it in the box. Cauterize with low heat.
Step13:Put on the lid. Bake for about three minutes.
Step14:Brush the oil on the surface, turn over the surface, and burn it in the same way. Because it's filled with leek and fennel. It's easy to mature.
Step15:Cut and serve.
Step16:The skin is thin and the stuffing is full.
Step17:With a bowl of porridge. Comfortable.
Step18:Better than the traditional way. have a try.
Cooking tips:1. The key is the package method of noodle and box. It is explained in detail in the paper. Please leave a message if you don't understand. 2. If you don't like anise, you can change it into leek. There are skills in making delicious dishes.
