Chinese Food
Mutton and fennel pie
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Autumn is the season for eating fennel. I was not used to the unique flavor of fennel when I was a child. I didn't eat it at all. Maybe it's because of the small intake. I like the unique fragrance of fennel when I grow up. This kind of vegetable. I think it's better to eat cooked stuffing.
Cooking ingredients
Cooking Steps
Step1:Pick up the fennel, wash it and cut it to the end.
Step2:Peanut oil hot + lamb stuffing + onion, ginger and garlic + yellow sauce (delicious in June). Stir fry until the oil is out. No salt.
Step3:Milk + flour (my high gluten flour) and flour. No water. The concept of eating milk.
Step4:Pull out the preparation. Roll the skin. It's thin around and thick in the middle. It's ready to be pressed to prevent breakage.
Step5:The filling is bigger. While wrapping, push the filling to the folded position to realize thin skin and big filling. Need two hands to cooperate. Because of their own bag. Their own shoot. Can't record.
Step6:Baocheng baoz
Step7:Turn over. Press.
Step8:Hot pot + a little oil + pie. Baked.
Step9:It's golden on both sides. OK. It can be served with garlic and cornmeal porridge. It has staple food, porridge and old Beijing foo
Step10:The stuffing is delicious.
Cooking tips:There are skills in making delicious dishes.
