It's not difficult to eat steamed buns in the morning, don't knead the dough, don't make the dough, it will be served in 30 minutes, the skin is thin and the filling is fragrant

Fennel is a common ingredient with a special fragrance, the fruit is used as a spice, the stems and leaves are vegetables, and the common practice is to make steamed buns and dumplings. Whether it is served with meat or eggs for vegetarian filling, it is very delicious. With cumin for filling, the seasoning only needs to use salt, which is really very simple.

A lazy version of pasta shared today, it is not difficult to eat steamed buns, no need to knead the dough, no need to ferment, save trouble and time and effort, the shape of the buns, the taste of dumplings, can be served in 30 minutes, and the thin skin and filling are delicious, let's take a look.

Dumpling skin version of vegetarian buns

3 eggs, 300 grams of cumin, appropriate amount of salt, about 20 dumpling wrappers, appropriate amount of cooking oil.

Here's how

First of all, clean the fresh cumin, control the moisture and set aside.

Beat the eggs into a bowl, add a little salt and beat them, heat the oil in a wok, pour in the egg mixture, and stir while pouring, so that the fried eggs are directly broken.

Chop the cumin and stir in a little oil to prevent water from coming out.

Pour in the crushed eggs to cool.

Add an appropriate amount of salt and stir well. Be careful not to put too much salt in green leafy dishes, because they are unkempt and look more than they actually are. Cumin is used as a filling, and the seasoning only needs salt, and what you eat is its own fragrance.

Dumpling wrappers appeared. It's a little thick, and it's a little processed.

If one is not easy to roll, then the two are stacked directly together, don't grease! Roll thin, the diameter to 1.5 times the original size. It's easy to uncover, so it's twice as fast.

Put the appropriate amount of filling in the middle of the dumpling wrapper.

Fold and knead in half on both sides, and if it is not easy to glue, you can wipe a little water on the edges.

Lock the lace and immediately become much more sophisticated.

Do them all in turn.

Put water in the steamer and bring to a boil, put on the pot, and steam for 6 minutes over medium heat.

Out of the pot, the true color of cumin remains unchanged, it is still green, taste one, the thin skin and filling are delicious.