Fennel is a spicy vegetable. July is the freshest time to eat fennel every year. Fennel stems and leaves have special fragrance, which is a delicious food that everyone likes. Fennel is rich in vitamins, calcium, carotene and so on, and has high nutritional value.

How to make fennel pork dumpling stuffing in jiaozi;

Ingredients: pork stuffing (three fat and seven thin) fresh fennel

Seasoning: soy sauce, oil consumption, minced onion and ginger, cooking wine, cooking oil, salt, monosodium glutamate, chicken essence, sesame oil, etc.

Modulation method:

1. Wash fennel, control water and chop it for later use.

2. Add minced onion and ginger, salt, monosodium glutamate, chicken essence, sesame oil, soy sauce and cooking wine into the pork stuffing, and stir and mix evenly in one direction with oil until the meat stuffing is elastic. Then add chopped fennel and stir evenly to make jiaozi.

3. If you want to eat pork fennel dumplings with soup, you can add a small amount of fresh soup or water when preparing the meat stuffing, and stir in one direction from slow to fast until the fresh soup or water is completely integrated with the stuffing. You can add about 3 liang of fresh soup to a catty of meat stuffing, put it in a cold storage for 30 minutes after gluing, and then add chopped fennel to make jiaozi!

Remarks: the oil is made by frying onion ginger, pepper, aniseed and cooking oil with slow fire until all the raw materials are fried to dryness, and soaking them in fire after smelling the fragrance.

Production of fennel egg stuffing: main ingredients: eggs, fresh fennel, dried laver, etc.

Seasoning:

Salt, monosodium glutamate, soybean oil, raw oil, sesame oil, salt, monosodium glutamate, Jiang Mo, thirteen spices, etc.

Modulation method:

1. Beat the eggs and add a little salt. Heat the pan and increase the egg liquid with soybean oil. Stir in one direction with chopsticks until the eggs are granular and fully mature. Put them on a plate and cool them thoroughly.

2. Wash the fresh fennel, control the moisture, and chop it for later use. Soak the dried seaweed in water, chop it, and put it into a chopped fennel basin. Add salt, monosodium glutamate, thirteen spices, soybean oil, raw oil and Jiang Mo, and mix well. Add the cold broken eggs and stir well.

Remarks: Eggs are fried in soybean oil, golden in color, beautiful and delicious. Adding a proper amount of thirteen incense will make the taste more perfect and delicious. In addition, when mixing the egg fennel stuffing, the oil should be controlled well, and never too much oil!