Fennel and Egg Tart

Overview

Start by cooking simple meals, find a sense of self-fulfillment, slowly accumulate, and eventually become the best among ordinary people.

Two measuring cups of Fuqiang flour (from the rice cooker), and I added baking powder. I originally wanted to make steamed buns, but due to slow fermentation in winter, I changed them to pies. After waking up for more than an hour, prepare the filling.
Open the bag of Lao Caichen dried yellow sauce, squeeze out half of the bag and pour it into a container. Add warm water to boil. Add a little oil to the wok, which is slightly less than the stir-fry. Stir fry from high to medium to low heat and cook for nine minutes.
Wash the fennel three times with water and cut into small sections. Break the eggs into two by two and put them into a small bowl. Add more oil to the wok than the fried sauce. Use chopsticks to quickly break it into small pieces. Pour in the fennel and add the fried yellow sauce and mix well.
Knead the dough into a large ball and shape it into a thin pancake in the middle. Place the filling on the middle bun like a bun, then slowly flatten and shape it. And pour a few drops of oil on top to prevent it from sticking to the pan when turning it over.
Finally, pour a little oil in the wok. I use the induction cooker to set the oil temperature to 60 degrees for about 4 minutes on each side, and then flip it over for about 4 minutes. Only one was put in at first, and then three were put in each time. If it is a pan, six can be put in at a time.