Wrapping fennel-stuffed dumplings, the most afraid of adding seasonings indiscriminately, remember to "put 3 put 2 don't put", fresh fragrance is not greasy
Fennel in May is at its freshest, so if you can find it in the vegetable market, hurry up and eat it! Fennel is a vegetable with a unique flavor, I didn't like it when I was a child, and I was most afraid of this stuffed buns and dumplings, but now I have grown up but I can accept it and love it very much.
In addition to being delicious, the most important point is that fennel is highly nutritious, eating fennel in hot weather is good for the body, and eating it when you have no appetite can have the effect of enhancing appetite. It has a good effect on strengthening the spleen and stomach, and I recommend female friends to eat more, as well as the benefits of regulating menstruation.
Fennel, the most classic way is to wrap dumplings, dumplings with fennel filling, cooked out of extra delicious. However, what many friends don't know is that dumplings are most afraid of adding seasonings, and it is better to use the seasoning correctly than to use more, remember to "put 3 and 2 don't put it", it is fragrant and juicy, and it is not greasy.
【Dumplings with fennel filling】
Used: fennel, pork, green onion and ginger, egg, salt, chicken essence, oyster sauce, sesame oil, light soy sauce, dark soy sauce, Sichuan pepper water, cooking oil, dumpling skin
1. Pork is fat and thin, and the front leg meat is suitable, wash it in water, cut it into small pieces, and then put it in a meat grinder to grind.
2. After the minced meat filling, put it in a small basin, and then pour pepper water into it, a small half bowl is OK, it doesn't need too much, add the pepper water to fully whip it to strengthen, so that it can not only remove the fish, but also make the meat filling more juicy. Then finely chop the green onion and ginger and pour it into the minced meat.
3. Then beat 1 egg into it, then add an appropriate amount of salt, chicken essence, oyster sauce, sesame oil, light soy sauce, dark soy sauce to taste, and stir well. Put the minced meat aside, then process the fennel, wash the fennel in water, remove the bad places, and control the moisture.
4. Put it on the board and chop it, pour it into the meat filling after chopping, and then don't stir it in a hurry, we also need 1 important seasoning below. Pour oil into the pot, heat it and put in the green onion segments, ginger slices, and some other spices, pour it in and start frying, fry it until the spices are golden brown and throw it away.
5. The remaining spice oil, which is what we need to use, is poured into the dumpling filling after filtration, and continues to stir with chopsticks until it is thoroughly mixed, so that the fennel meat filling is ready.
"3 put 2 don't put", specifically to tell you, 3 put: put pepper water to remove the fishy and make it more juicy, put eggs to lock the water, and put spice oil to enhance the flavor and make it more oily. 2. Don't put it, don't put cooking wine, it's easy to taste very strange, and the fishy smell can't get out, and if you don't put thirteen spices, it's easy to cover up the umami.