Home every day vegetable purchase, including the production, basically I, my husband just prepare the mouth, occasionally decentralized to let him go out, buy back some of the things that let me phase not in. It is said that many years of daughter-in-law boiled into a grandmother, I also boiled from the kitchen white into a white, from the beginning of the recognition of vegetables I can not all vegetables, to now what vegetables ride at a glance to know that this dish is not good. Today, another horse to the market, saw a bundle of fennel on sale, probably because it is in season, not only cheap, green and fresh look, once again can not help but buy it home.

To say that fennel and leeks are more suitable for stuffing vegetables, but fennel is different from leeks, it comes with a light fragrance, if you have to compare with leeks, with a colloquialism, like the sea of Qingkou Zhou Lipo, has been used to flirt with the cultural differences between the north and south of the country with garlic and coffee. A little more sophisticated people, if there are important people to meet after dinner, do not eat leeks. And fennel is different, it is fragrant and light, and no need to use heavy seasoning to cover its original fragrance. Every time I see this kind of fresh fennel I can't help but buy it home and make vegetarian stuffed buns, dumplings and pies.

Some people say it's not a good idea to buy fennel, and often the fennel you buy is old and faggy, so how do you pick it?

Identification methods:

First, look at the color, the color of the more green means that the fresher, put a long time or too long a growth cycle, the leaves will be yellow, eat up the texture of the firewood;

Second, look at the fennel stems, stems, the shorter the more tender, stems, long stems means that the longer the growth cycle, the older it is, the firewood;

Third, pick up a hand folded fennel stems, preferably close to the The fennel root part, if crisp and easy to section, that water enough, more tender.

The following share with the fennel to make pies, thin skin filling enough, the flavor is very fresh oh.

Fennel pie

Main ingredients: 300 grams of flour, tender fennel 1 (about 200 grams), 2 eggs, 30 grams of fungus

Supplementary ingredients: 3 grams of salt, peanut oil in moderation, 1 tablespoon of soy sauce, 1 gram of sugar, a small green onion

Making process:

1, the first thing you need to do to do is to do with the noodles, and in the process of waking up the noodles ready! Other, so that there can be a sufficient time to wake up the noodles, the longer the noodles wake up, the more delicate and smooth, and the better the ductility, which is very important for cooking pies.

To start the dough, prepare a bowl of boiling water. Pour the flour into the basin, one-third of the flour poured into the boiling water hot, this step is very critical, so that part of the protein macromolecular chain break, lose the face of the gluten, which is the key to make the pie crust soft, can not be too much hot, boiling hot water hot one-third of the flour can be the rest of the flour with cool water and, while pouring the water and stirring, and finally and a soft dough, hardness and the lips of the softness of the almost. Covered with plastic wrap, after about five minutes to knead again, because the first time to knead not too smooth, after five minutes to knead again into a smooth dough, and then covered with plastic wrap to prevent moisture from drying, put aside to rise.

2, handle the fennel. The fennel root cut off, remove the old leaves, yellow leaves, first put under the faucet roughly rinse off the floating soil, and then into the basin of water to soak for three minutes, soaking process can also put a small amount of alkali, as far as possible to remove pesticide residues leakage, and finally rinsed a few times with running water, water control, cut into pieces into pots to be used.

3, soak the fungus. This process should be carried out before the pasta, because the dry fungus soaking time is relatively long, soak the fungus to remove the hard root parts, and then wash with water a few times, control the water, cut into pieces and put into the pot.

4, the eggs into the bowl and stirred, into the hot frying pan fried eggs, scrambled eggs in the process of the best to put some more oil, so that the fried eggs are more tender, and a little later and stuffing when a little less oil on the line, the eggs in the pan is best to use the edge of the wooden spatula shovel crushed some of the best, so as not to be put on the board when chopping to get everywhere in the oil.

5, three ingredients are dealt with after the unity into a pot, cut a little green onion into the mix, seasoning soy sauce, salt, sugar to refresh, stirring well, the filling is mixed.

6, this time the dough has been awakened very soft, move to the panel, organize it and roll it into long strips, and then pull it into a couple of right-sized dosage, and then use a rolling pin to roll it into a thin sheet with a thick center and thin edges, which is different from the rolling of the dumplings. Pick up a sheet into the palm, scoop two spoons of filling into the middle of the sheet, like a bun closed, but do not pinch up the edges too much, pull up a little bit of the mouth can be closed, otherwise the cooking of the pie crust, there will be a hard dough in the middle of the lumps.

7, packaged on the board, with the palm of the pressure, if the dosage is relatively small, and filled with fillings, with the palm of the pressure, the crust is very thin, and then a little bit of organization, into the electric pie pan, if you can brush a little oil on the top of the cake in order to be more soft, but my family has never been a family of less oil, can be as little as possible to put less oil. Because it is a vegetarian filling, the cake quickly puffed up and cooked. I don't put too much oil on the surface of the dough, and the pies are still soft and not hard even when they are cold.

Summary:

Fennel must buy fresh and tender, whether fried or stuffing are good texture, flavor is also more fragrant.

Identification method: first look at the color, the color is more green that the fresher, put a long time or old, the leaves will be yellow, eat up the texture of firewood;

The second look at the fennel stems, stems the shorter the more tender, stems long that the longer the growth cycle, the older the older it will be;

Three, pick up a hand folded fennel stems, preferably close to the root of the site, if it is very easy to break, that is The more tender it is, the better.

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