Fennel Dragon

Overview

Fennel seedlings contain volatile oils, mainly composed of anisole, cuminone, methylpiperol, and anisaldehyde. In addition, it also contains nutrients such as vitamin B1, vitamin B2, vitamin C, vitamin P, carotene and cellulose. It has a special fragrance, can stimulate the nerves and blood vessels of the gastrointestinal tract, has the effect of strengthening the stomach and regulating qi, and is an excellent dish to go with meat and fat.

Tags

• staple food
• pasta
• breakfast
• steamed bun hanamaki
• chicken essence
• clear water
• edible oil
• light soy sauce
• minced meat
• self-ground flour
• warm water
• yeast
• cumin
• dry flour
• salt

Ingredients

Steps

1. 1 Put yeast in warm water.

   

2. 2 Put in flour, the flour my mother-in-law grinds from the wheat she washed herself, is husky, but tastes very good.

   

3. 3 Knead the dough and leave it in a warm place to ferment.

   

4. 4 Ferment until doubled in size.

   

5. 5 Take the minced meat.

   

6. 6 Add cooking oil, salt and chicken essence.

   

7. 7 Mix well and add light soy sauce.

   

8. 8 Mix again.

   

9. 9 Clean the fennel leaves.

   

10. 10 Mince.

    

11. 11 Put it into the meat filling, add some water and stir evenly.

    

12. 12 Take out the risen dough, knead until deflated, and divide into 4 portions.

    

13. 13 Roll out the dough.

    

14. 14 Spread the filling.

    

15. 15 Roll up.

    

16. 16 Secondary fermentation is good.

    

17. 17 Put into steamer.

    

18. 18 Bring to a boil over high heat, steam over medium heat for 25 minutes, and simmer for 5 minutes.

    

19. 19 Let it warm, take it out and cut it into pieces.

    

20. 20 Finished product.