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How to adjust the fennel and egg filling How to adjust the fennel and egg filling
1, about 300 grams of fennel, about 10 grams of salt, eggs need 4, 1 onion, the rest is the seasoning, cooking oil, sesame oil, oyster sauce, taste fresh and so on moderate.

2, ready to mix the stuffing before the fennel to pick, the weeds inside, yellow leaves pick out, into the basin clean, and then soaked in water for five minutes, and then fished out into the water in the blue water control dry water to be used.

3, waiting for the fennel water control, we can first cut out the onion, peel the onion skin clean, first cut the onion into julienne and then in the cut into the end, in a small bowl.

4, take four eggs into the bowl, use chopsticks in one direction to break the eggs, open fire to boil the pot, pour in cooking oil when the pot is hot, put the egg liquid, use a spatula to quickly stir fry into small pieces, and then put it into a bowl and spare.

5, this time you can control the water dry fennel cut into pieces, installed in the fried eggs in the pan, and then in the scrambled eggs crushed, chopped scallions, add the right amount of five-spice powder, taste of fresh, oyster sauce and sesame oil, add these seasonings and mix well, and then in the right amount of cooking oil, and then into the last salt, and finally put the edible salt to prevent the fennel prematurely pickled out of the water, the impact of dry mouth.

6, so that the seasoned fennel egg filling texture moist, fresh flavor, if you want to wrap dumplings, these fillings can be used 500 grams of flour, 500 grams of flour to add 230 grams of cool water, put the right amount of salt, so that and good dumpling skin will be more strong, and boiled out of the skin of the dumplings is not easy to break open.