Fennel and Egg Vegetable Box

Fennel and Egg Vegetable Box

Overview

When making stuffing for steamed buns, I made a few fennel vegetable boxes. In fact, this is a traditional stuffing, but to make it delicious and flavorful, you need to pay attention to two points; first, oil first, and second, salt. It is freshly fried Sichuan peppercorn oil. Put the Sichuan peppercorns into cold oil and fry over medium-low heat until golden brown. But be sure not to fry the Sichuan peppercorns. Pour the cooked Sichuan peppercorn oil over the minced ginger and cover the vegetables immediately. Let the flavor of fried Sichuan peppercorns and ginger be dissolved in the dish, and the stuffing will be more fragrant. Then chop the peppercorns and mix well, so that the oil is used to lock in the moisture before adding the scrambled eggs and various seasonings. The salt must be added last, so that the prepared filling will not leach out water. Even if the pie is baked, it will be dry and no more water will leak out. Those who are interested can try this method of preparing various fillings with oil first and then salt. The tips are all finished here, let’s take a look at the recipe!

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Ingredients

Steps

  1. Finished product pictures

    Fennel and Egg Vegetable Box step 1

  2. Wash the fennel and drain the water, beat the eggs with a little salt, stir-fry and mash them into small pieces with a shovel; boil the vermicelli until soft and chop finely, chop the onions and garlic and set aside;

    Fennel and Egg Vegetable Box step 2

  3. Pour the ordinary powder into a basin, add boiling water around 90 degrees and stir until it becomes flocculent;

    Fennel and Egg Vegetable Box step 3

  4. Knead the dough with your hands, cover it in a bowl and let it rest for more than half an hour;

    Fennel and Egg Vegetable Box step 4

  5. Pour vegetable oil into a small pot, add a few peppercorns, fry until brown and remove;

    Fennel and Egg Vegetable Box step 5

  6. Put the fennel vegetables into a basin and peel off one side, put the chopped ginger into the other side of the basin, pour the hot pepper oil on top of the chopped ginger, cover the vegetables with a spatula and simmer for a while to let the flavor in;

    Fennel and Egg Vegetable Box step 6

  7. Crush the fried yellow peppercorns with a rolling pin and chop them into finer pieces with a knife;

    Fennel and Egg Vegetable Box step 7

  8. Add crushed vermicelli, chopped green onion and chopped Sichuan peppercorns and mix well;

    Fennel and Egg Vegetable Box step 8

  9. Add eggs and mix well;

    Fennel and Egg Vegetable Box step 9

  10. Add a little oyster sauce, thirteen spices and salt and mix well;

    Fennel and Egg Vegetable Box step 10

  11. Divide the rested dough into 8 portions;

    Fennel and Egg Vegetable Box step 11

  12. Take a small portion and flatten it into a round dough;

    Fennel and Egg Vegetable Box step 12

  13. Put the filling evenly;

    Fennel and Egg Vegetable Box step 13

  14. Fold in half up and down, pressing the edges tightly;

    Fennel and Egg Vegetable Box step 14

  15. Press it into a pattern by hand;

    Fennel and Egg Vegetable Box step 15

  16. Complete each one in full;

    Fennel and Egg Vegetable Box step 16

  17. Put it into the electric cake stall;

    Fennel and Egg Vegetable Box step 17

  18. Start the "Guotie" program for about 7 minutes;

    Fennel and Egg Vegetable Box step 18

  19. Take out the vegetable box until both sides are golden brown (there is no need to turn the pancake if it is on the upper and lower heat);;

    Fennel and Egg Vegetable Box step 19

  20. Finished product pictures

    Fennel and Egg Vegetable Box step 20

  21. Finished product pictures

    Fennel and Egg Vegetable Box step 21