Fennel Egg Buns

Fennel Egg Buns

1. Angie rinsed with warm water and put it in the flour

2. And form a smooth dough, leave it in a warm place to ferment

3. While waiting for the dough to rise, wash the fennel and let it dry

4. Take 4 eggs and beat them up

5. Leave a little oil in the bottom of the pot. After the oil is hot, pour it into the egg mixture and keep it on low heat. Family members prefer to eat softer eggs.

6. Spread the eggs on the chopping board and chop

7. Chop the fennel, put in the egg, add the right amount of salt, and the right amount of fuel consumption. Because the fennel itself has a strong taste, no other seasonings are added to retain the flavor of the fennel itself.

8. Exhaust the cooked noodles fully and cut them into ingredients

9. The package is made into a bun, because there is no one at home, so the process of the package is not filmed

10. Soak the cloth in cold water, wrap the buns and wake up for 20 minutes

11. Let it cool on the water tray, steam for 15 minutes after airing, turn off the heat for 5 minutes, and then uncover the pot.