1. Make fillings. Pick and wash the fennel vegetables, soak the fungus and day lily in advance, blanch the fennel, fungus, day lily, and Pleurotus eryngii in turn, pass cold water, and cut into diced pieces for later use. Heat the pan with cold oil, scramble the eggs first, and fry the eggs into small pieces , Then add fungus, day lily, pleurotus eryngii, stir fry evenly, let cool and set aside. Add chopped fennel before the bag, add salt and sesame oil to taste.
2. After the second 饧 to make the dough (mom makes the remaining dough for the steamed buns)
3. Divide into small doses and roll them into garden cakes
4. Pack the prepared fillings
5. Fold the dough in half and make dumplings
6. Fold the two corners inward together and circle them into an ingot
7. Pinch the sides into shape.
8. The same filling is wrapped in water dough with a few smaller ingots, flower leaves, etc.
9. Line the baking tray with greased paper, put the wrapped ingots, and brush with egg wash. Preheat the oven at 190°C for 5 minutes, then put it in the baking tray and bake.
10. Bake for 15 minutes.
Tips:1. Fennel has a special fragrance, only season with salt and sesame oil.
2. Fennel vegetables are suitable for oil, and more oil can be used when scrambled eggs.