Autumn is the season to eat fennel again, are the dumplings, buns, and pies filled with fennel filled by warm fans arranged?
People in the north and south have different understandings of fennel, in the cognition of northerners, fennel is a green vegetable, can be mixed with filling and burned to eat, fragrant!
In the cognition of southerners, fennel has hardly been seen, let alone eaten, in their minds, fennel is the spice cumin.
In fact, both are the same thing, cumin is a spice and seed, after planting, it grows stems and leaves, and is eaten as a vegetable. Fennel also smells good, and in addition to the faint aroma of fennel seeds, it also has a carrot-like sweetness, and the taste is not so strong.
Now is autumn, is the season when vegetables and fennel are on the market in large quantities, and now many southern areas can also be bought, warm powder hurry up to eat~
When it comes to fennel, many warm powders have doubts, should I blanch water when burning fennel? How do you mix fennel stuffing so that it doesn't come out of the soup? How to make fennel filling delicious enough...
So today, let's talk about those tips for making fennel!
Do fennel need to be blanched?
Fennel is a plant with a special fragrance and is often used as a seasoning, and eating fennel is mainly one of its aromas.
If the water is blanched, the fragrance of fennel will be greatly weakened, and the fennel after blanching is then filled, and the filling is easy to come out of the water and is not delicious, so it is not recommended to blanch fennel!
To treat fennel, just soak it in light salt water and then wash it well~
What can't you eat fennel with?
We also said above, fennel belongs to a special aroma of the dish, let's eat it is to picture its taste, usually used to mix meat filling, dumplings, but when making fennel to pay attention, do not eat with the following 3 ingredients.
Green onion, ginger, garlic
When mixing minced meat, you usually add a little green onion, ginger and garlic to increase the fishy flavor, but if you mix fennel filling, you can't add these three things.
Fennel has a unique aroma, and green onion, ginger and garlic also have a special smell, which will collide when superimposed together, making the smell strange and fragrant!
Don't worry that without green onions, ginger and garlic will make the meat filling taste fishy, we can add some cooking wine to get fishy, and fennel has its own spicy aroma, which can also help to get fishy.
How do you mix fennel stuffing without soup?
When mixing fennel filling, is there often a problem, fennel is easy to come out of soup.
To solve this problem is very simple, just do the following 3 chef tips to ensure that this fennel filling does not come out of the soup and is still fragrant!
(1) After cleaning the fennel, you must first shake off the moisture, so that the fennel filling will be more fragrant to eat.
(2) When mixing fillings, the order in which you add seasonings is important! Add olive oil/sesame oil to the fennel first to seal the cut of the fennel, because the seasoning is somewhat salty, which can block the contact between fennel and salt and prevent fennel from being stained with moisture.
(3) The ingredients mixed with fennel can not be hot, like fennel egg filling, after the eggs are fried, be sure to spread cold and then mix with fennel to mix the filling, otherwise too hot will directly boil the fennel and out of the soup, and it will be more troublesome to wrap.
Have you learned all the tips for handling and making fennel today?