Fennel and Egg Tart
Overview
Fennel is also known as coriander, and its young leaves are used as vegetables. The fruits are used as spices and medicinal purposes, and the roots, leaves and whole plant can also be used as medicine. Fennel cooked with cooked food or soaked in wine can help relieve qi, dispel cold and relieve pain. The main component of fennel is fennel oil, which can stimulate gastrointestinal nerves and blood vessels, promote the secretion of digestive juices, increase gastrointestinal motility, strengthen the stomach and promote qi, and can help relieve spasms and reduce pain.
Tags
Ingredients
Steps
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Mix the yeast and sugar with a small amount of water, then pour it into the flour, add 100 ml of water and knead into a smooth dough and let it rise for two hours.
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Wash the fennel and cut into pieces.
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Beat the eggs in a bowl, add a little water and beat well. Then pour cooking oil into the wok to heat up, add the egg liquid and fry until cooked.
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Cut the fried eggs into fine pieces.
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Put the eggs and fennel in a large bowl, add an appropriate amount of salt and mix well.
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Knead the risen dough evenly again, roll into a long strip, and cut into small pieces. Roll out the dough into a cake shape and add egg and fennel filling.
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Close the mouth of the filled cake with the seam facing down, and press it into a round cake shape with the palm of your hand.
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Put the prepared cake into the electric pan and fry until cooked.
