Only good food and beauty in life can live up to it. Today at the market, I met a vegetable farmer selling fennel. I thought I couldn't eat fennel in winter, but here I am, I can eat whatever I want. I bought the remaining three bundles, which are my favorite. Many people have never eaten this dish. Actually, it is fennel seedlings, which are used to make steamed buns and jiaozi. Fennel jiaozi, can be compared with jiaozi, is definitely one. Moreover, fennel has medicinal value and belongs to mild food. Eating regularly can improve cold hands and feet and regulate the stomach. Fresh as leek, more nutritious than leek. Today, I will share with you the filling skills of fennel jiaozi, and learn to make it, which is more fragrant than leek jiaozi and meat stuffing jiaozi.
Fennel leaves are so soft that they can't be scrubbed when cleaning. If you want to clean it, add water to the basin, add a little baking soda, stir well, soak it in fennel for about 3 minutes, then rinse it and drain it, so it is absolutely clean. Cleaning other vegetables or fruits can be soaked in baking soda for a while, which can effectively remove pesticides and wash more cleanly. Cut fennel into small pieces, the finer the better. Just like cutting leeks, you can cut them all at once. Stop chopping stuffing. Mixing chopped fennel with edible oil can lock the surface moisture, which is the key step to keep fennel green. Some people use edible alkali to make fennel jiaozi, saying that it can keep fennel green, which is wrong. Edible alkali will destroy the nutrients of fennel, and fresh fennel does not need to be added with alkali. If it is an old fennel seedling, the stem becomes hard, and edible alkali can be added, so fennel will not become unpalatable, so only old fennel is suitable for adding alkali.
Jiaozi with vegetarian stuffing can't live without eggs. Beat eight not stupid female eggs in a bowl and stir. Add oil to the pot. When the oil is hot, pour in the egg liquid and stir it into pieces with chopsticks. Turn off the fire and take them out. Let them cool for later use. Fennel can be mixed with eggs to make dumplings, and pork belly can also be used. Whether it's fennel buns or fennel pork, jiaozi must add octopus, which will be more delicious. This is the secret recipe for seaside people to eat. If you haven't eaten before, you must try this method.
When wrapping fennel stuffing jiaozi, don't wrap it directly! With this step, fennel is green and more delicious. Pour the broken eggs into fennel, add more cooking oil and salt, and stir well to make fennel dumpling stuffing. Fennel itself is a condiment. Without adding onion, ginger and garlic, it will taste bad, and spiced powder and soy sauce can't be added, which will taste bad and affect the green. You only need to add cooking oil and salt to ensure the fresh fragrance of fennel to the greatest extent, which is also the best way to eat it.
Jiaozi's stuffing is ready, and jiaozi will be wrapped soon. Just wrap it tightly according to your usual method. Add more water to the pot, bring it to a boil and pour it into jiaozi. Boil jiaozi with boiling water instead of cold water. Jiaozi, vegetarian stuffing, you don't need to cook three pots, just cook it once in cold water between two pots. The egg itself is 7% mature. Fennel is as easy to cook as leek. Remember not to overcook the vegetarian jiaozi. If the stuffing is cooked too badly, it has no taste at all, only bad taste.
The fennel jiaozi cooked in this way has green dumpling stuffing and refreshing green dumpling skin. The stuffing in jiaozi is salty and light, and the cooking temperature in jiaozi is suitable. None of them are broken, and they are delicious. Even fresher than Sanxian jiaozi. It's delicious.
Summary of fennel: 1, fennel chopped with edible oil to lock the water, which is a magic weapon to keep green. 2, fresh fennel, remember not to add edible alkali. 3, fennel likes oil, adding more cooking oil will taste more fragrant. 4, plain fennel jiaozi onion, ginger do not need to add, just add cooking oil and salt.