Pork and fennel box(zhu rou hui xiang he zi )

Pork and fennel box

Introduction:

"When I was a child, my favorite pasta was fried box made by my mother. It's not thin, it's not thick, it's just right. It's scorched when it's fried. It takes a bite and a little gravy. The stuffing is fresh and not greasy. Leek egg box, leek pork box, leek shrimp box Today's box is filled with fennel, a vegetable that people in the North like to eat. "

Production steps:

Step 1: wash and drain fennel, chop into pieces and put in a big bowl.

Step 2: put the pork stuffing into the bowl with fennel, beat in an egg, add cooking wine, salt, five spice powder and soy sauce, mix well and set aside.

Step 3: put 2 cups of dumpling powder into the container, add appropriate amount of warm water and evenly, knead into dough, and knead for a while.

Step 4: after the dough is cooked, knead long strips, cut them into pieces with a knife, roll them into dough one by one, and then pack the stuffing.

Step 5: after the box is wrapped, put some oil in the pan, turn down the heat, put the box into the pan, fry for 2 minutes, and then put a little water into the pan. When there is no water or oil in the pan, add oil, turn the box over and add some water until both sides are yellow.

Materials required:

Pork stuffing: 2 liang

Fennel: 1

Egg: 1

Raw soy sauce: 1 teaspoon

Cooking wine: 1 teaspoon

Salt: right amount

Five spice powder: 1 teaspoon

Dumpling powder: 2 cups

Note: 1. Don't put too much water into the dough. Too much water will make the dough too wet. The rolled dough is easy to break and has no biting force. 2. It's better to put 2-3 boxes in the pan. It's not too crowded, which will affect the turnover. 3. There is no need to put too much oil into the pan, as long as the oil can cover the whole bottom of the pan. The oil can be evenly brushed on the bottom surface with a cooking brush. 4. When mixing with the stuffing, if you are worried that there is not enough or too much salt, you can put less salt first, mix well, and then taste the flavor of fennel in the stuffing a little, and then add salt if there is not enough. 5. In the above materials, fennel and pork can be replaced with other materials, such as leek + egg, leek + shrimp + mushroom, leek + pork, pork + cabbage, and vegetable + beef and mutton. The egg stuffing needs to be cooked and chopped before it is mixed with the stuffing.

Production difficulty: Advanced

Technology: decocting

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Zhu Rou Hui Xiang He Zi