It is a good dish that cannot be missed in winter, it is slender and jade, the fragrance is subtle, like a fresh and lovely show, it is cumin. Cumin is cultivated evenly throughout the country, it is rich in trace elements, vitamins, carotene and fiber. Its unique aroma, produced by the fennel oil it carries, can stimulate the neurovascular of the stomach and intestines, and has the effect of strengthening the stomach and regulating qi. The anisene in fennel can promote the maturation of human bone cells and increase the number of white blood cells in the blood, thereby effectively improving the body’s disease resistance. Fennel is a rare warm green leafy vegetable in vegetables, eating fennel can also improve metabolism, control appetite, so fennel also has the effect of driving cold and lowering fat.
Do you like the taste of fennel? How do you like to cook fennel? Fennel has a fragrant smell and a sweet aftertaste, so it can be used alone as a seasoning or with other ingredients. Today, Uncle Liu shares 10 fennel delicacies that I like, and the Dao will make you mouthy and see if there is anything you like.
One, beef fennel bun filling
Take a pot, put 350 grams of minced beef thigh, add 150 grams of minced pork belly, add 125 grams of cold beef bone broth, 25 grams of cooking wine into the basin, and stir well in one direction with chopsticks until strong. Add 15 grams of minced ginger, 1 egg white, 60 grams of Maggi soy sauce, 3 grams of salt, 2 grams of sugar, 1 gram of white pepper powder, 1 gram of Sichuan peppercorn powder, 2 grams of five-spice powder, 8 grams of chicken essence, 4 grams of monosodium glutamate, 20 grams of peanut oil into the pot and beat evenly until strong, and finally add 100 grams of minced cumin mixed with 20 grams of sesame oil into the pot and mix well, beat evenly and vigorously, and the beef fennel bun filling is ready. You can put it in the refrigerator and keep it cold, and then take it out when you wrap the buns.
Second, fennel omelettes
Beat 2 eggs into a bowl and beat well with salt. Wash the fresh fennel with controlled water, chop it into finely chopped pieces, take 75 grams and put it in the egg liquid, and beat it again with chopsticks to even.
Put the wok on the heat, add an appropriate amount of cooked rapeseed oil into the pot, cook until 5 is hot, pour the egg liquid into the pot, use a spatula to evenly pull the egg liquid to the four sides of the pot (try to make the fried egg thick and thin), fry until one side is golden, and then turn the egg over one side, fry until the other side is also golden brown and you can take it out of the pan and put it on the plate.
Third, fennel wolf tooth potato strips
Peel and wash the potatoes, cut them into the shape of wolf tooth potatoes with a professional knife, and soak them in clean water to avoid discoloration. Put the wok on the heat, add an appropriate amount of cooked vegetable oil and cook until 5 hot, take out the potato strips out the control water, fry them in the oil pan until slightly yellow, take out the control oil and set aside.
Put the wok on the heat again, add an appropriate amount of cooked vegetable oil and cook until 4 into heat, add an appropriate amount of dried chili festival, peppercorns, minced garlic and stir-fry fragrant, stir-fry potato strips well, then add an appropriate amount of salt, a little sugar, white pepper, change the heat to low and continue to stir-fry, stir-fry until the potato strips taste, add an appropriate amount of minced fennel, stir-fry chicken powder well, you can take out the pot and put on the plate.
Fourth, shredded fennel meat
Cut the pork into strips into a bowl, add salt, soy sauce, cooking wine, white pepper powder, water starch and marinate for 10 minutes. Cut the fennel into pieces and set aside.
Put the wok on the heat, add an appropriate amount of cooked vegetable oil and cook until 4 into heat, put the shredded meat into the pot and push evenly, stir-fry until the meat is smooth and set and white, pull the shredded meat to the side of the pot, put an appropriate amount of bean paste, ginger rice, minced garlic into the pot and stir-fry until fragrant and colored, then add a little cooking wine, white sugar, stir-fry the shredded meat and seasoning, fry the fennel section until broken, and stir-fry a little chicken powder well to get out of the pot and put on the plate.
Fifth, fennel mixed with broad beans
Peel and wash the fresh and tender broad beans, add an appropriate amount of water to boil over high heat, add a little salt and cooking oil into the pot (to delay the discoloration of broad beans), add broad beans and cook until they open again, change to medium-low heat and cook the broad beans until the rake is soft, take out the pot and put cold boiled water to cool, take out the water control and gently pat the skin with a knife (so as to taste) into the basin, add an appropriate amount of bean paste fried with vegetable oil, an appropriate amount of ginger rice, garlic rice, sugar, vinegar, Sichuan peppercorn powder, chicken essence, MSG and mix well, use an appropriate amount of peanut oil to mix the cut fennel into segments, Add to the broad beans and mix well again to serve on a plate.
Sixth, fennel mixed with pork liver
Cut the fresh pork liver into smaller pieces, put it in clean water to remove the blood, and remove it when the meat turns white. Put a clean pot on the heat, add an appropriate amount of water, ginger slices, green onion, peppercorns, white pepper powder into the pot, put the pork liver under cold water, cook until it is wide open, add an appropriate amount of cooking wine, beat the foam, and then change the heat to keep it slightly open, cook until the pork liver is broken, turn off the heat, leave the pork liver in the original soup and put it in the natural cooling (so that it is the most tender) to control the water.
Cut the pork liver into thin slices and put it in a pot, add an appropriate amount of ginger rice, garlic rice, crushed millet pepper, green peppercorns, green peppercorn powder, Maggi soy sauce, sugar, vinegar, chicken powder and mix well, then add an appropriate amount of sesame oil, rattan pepper oil and mix well, add an appropriate amount of minced fennel, cooked sesame seeds and mix well to serve on a plate.
Seven, fennel eel segments
Wash the fresh eel segments into a bowl, pour boiling water into a blanch, then wash off the mucus on the surface with water and then control the water into the bowl, add an appropriate amount of salt, ginger slices, green onion, cooking wine, marinate for 10 minutes, pick out the eel segments and put them in another bowl, add a little dry starch and mix well. Heat an appropriate amount of cooking oil to a clean pan until 6 is hot, fry the eel segments until golden brown, remove the oil control and set aside.
The wok is heated again, mix an appropriate amount of oil and cook until 4 into heat, stir-fry the chili pepper segments, ginger rice, garlic rice and fragrant, mix with an appropriate amount of fresh soup into the pot and boil over high heat, after the lower eel segments are boiled again, cook in an appropriate amount of cooking wine, and then reduce the heat, add Maggi, sugar, white pepper, balsamic vinegar, burn until the eel rake is soft and flavorful, adjust to medium heat, hook a little thin potato into the pot, wait for the soup in the pot to thicken, add an appropriate amount of fennel segments, a little chicken powder and stir-fry together, you can take out the pot and put it on a dish.
Eight, fennel quail eggs
Wash the quail eggs, boil in cold water until boiling, add a little salt (adjust to a light salty taste), reduce the heat and cook for 8 minutes, turn off the heat, and leave the quail eggs to soak in water overnight (the inside of the quail eggs already has a base flavor). The next day, take out the quail eggs, remove the shells, fry them in 60% hot oil until golden brown, remove the controlled oil and set aside.
Put the wok on the heat again, add an appropriate amount of cooked vegetable oil and cook until 4 into heat, add an appropriate amount of bean paste, ginger rice, garlic rice and stir-fry fragrant, mix fresh soup into the pot and boil, add quail eggs and boil again, add sugar, a small glass of beer, white pepper, peppercorn powder to taste, change the heat to low and cook until the quail eggs are colored and flavored, adjust an appropriate amount of water starch, wait for the soup to thicken, add minced fennel, a little chicken powder to push evenly, you can take out the pot and put it on a dish.
Nine, millet fennel porridge
Wash fresh millet, boil water into the porridge pot (the ratio of rice to water is about 1:10), turn to low heat after boiling on high heat, and use a long spoon to constantly stir the bottom of the pot to prevent the pot from being boiled in the past few minutes. Cook until the porridge becomes soft and thick, add salt and lard into the pot and stir well, then add the minced fennel into the pot and stir well, boil for another minute and turn off the heat.
Ten, fennel beef soup
Put a clean pot on the heat, add an appropriate amount of clear broth (or water) into the pot over high heat and boil, then add an appropriate amount of finely chopped cucumbers, carrots, shiitake mushrooms into the pot and cook until then open, change to medium heat and add an appropriate amount of salt, monosodium glutamate, white pepper to taste, add cooked ground beef to cook to create aroma, add an appropriate amount of water starch (second-rate potato), cook until the soup thickens, beat the egg white evenly into the pot and push evenly, and then add an appropriate amount of minced fennel to push evenly, boil and turn off the heat and get out of the pot.
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