In late autumn, the fog is getting bigger and bigger, and the humidity is gradually increasing, so it is easier to cause moisture invasion, many people may not pay attention to moisture, and think that it is some inconsequential small problems, but in fact, the humidity is serious, it will lead to drowsiness, heavy body, no appetite, cold hands and feet, and it will also cause obesity, gynecology and other problems that will seriously affect normal life.
So we have to pay close attention to dampness, we can eat more dampness food, "dampness" is most afraid of this kind of dish, after the autumn to eat every three or five to dispel dampness, spleen nutrient solution and stomach, today to share with you this vegetable is fennel, he can not only help us clear the dampness in the body, but also contains a variety of nutrients, fennel is also known as "coriander".
This dish not only has a rich taste, but also has a good detoxification effect, which can clear flatulence to dispel dampness and cold. The first is fennel scrambled eggs, now is the season to eat fennel, at this time the fennel aroma is rich and delicious, and particularly nutritious, first we wash the fennel we bought back and remove the roots, and then cut it into pieces and put it in a bowl for later use.
Next, we prepare a few green onions and cut them into green onions, half a red pepper into shreds, then cut them into cubes, beat four eggs in a bowl, then stir the eggs well, add a spoonful of salt, season with pepper and stir well. Then the oil is hot, after the oil is hot, we put the pepper down and stir-fry, stir-fry evenly, and then we put the fennel down, after stir-frying evenly, we pour the egg down and stir-fry, and when the egg is fried until golden on both sides, we put it out and put it in the bowl, so that the fragrant fennel scrambled egg is ready.
The second fennel pie, first we pour 300 grams of all-purpose flour into the basin, then put 2 grams of salt to increase the precision, stir the noodles with 250 ml of water, stir while pouring, stir and pour no dry flour, then we use chopsticks to stir from the right direction, stir for 2 minutes and then cover with plastic wrap, wait for the flour to relax for 5 minutes, stir for 2 minutes after 5 minutes, smear with oil to lock in moisture, and then cover the lid and let rise for 1 hour.
Then we will process the fennel, cut off the roots of the fennel, put it in clean water and wash it twice, then dry the water and chop it, it is more tender when we return to the hometown, so it is very good, cut it well, and then we put it on the plate, pour in the oil to lock the moisture of the fennel, and then we prepare a small piece of carrot and cut it into small pieces and put it on the plate for later use, and then prepare a piece of tofu and cut it into diced tofu.
Beat two eggs into the bowl and stir well, pour cooking oil into the pot, after the oil is hot, put the eggs and tofu in and fry for a while, and then pour the carrots into it and stir evenly, then pour the tofu and eggs into the fennel, and then cut some ginger and put in the five-spice powder, pepper, light soy sauce, oyster sauce, sesame oil and stir well, so that our homecoming filling is adjusted.
After the noodles wake up, we sprinkle dry flour on the board, do not knead the dough, directly elongate and cut into six equal areas and put them on the palm, and then wrap the filling in and seal it, and then we use the electric baking pan to brush the oil, put the cake into the cake after the oil is hot, press it, brush a layer of oil, lock the moisture, and turn the noodles for 20 seconds, so that you can get out of the pot by operating back and forth twice. #Drying the special food of your hometown##Food##头条创作挑战赛#