Many people don't know fennel, in fact, fennel is very common in life, especially in the north fennel has a lot of ways to eat, meat dumplings and eggs are fried together or cold salad are OK, fennel has a good taste and is fresh and tender, but some people don't like the taste of fennel and feel that fennel is as unpalatable as durian.
Fennel has the effect of dispelling dampness, often eating is very good for the body, helping the stomach and intestines to become healthy, the body is stronger, and the liver is getting healthier and healthier, it is recommended that middle-aged and elderly people eat 2 times a week, strengthen the stomach and regulate qi, eliminate food and clear the intestines, and be light without dampness, the following is to share with you 6 kinds of fennel practices, let's take a look.
1. Mouth stirring
Ingredients: fennel, mushrooms, salt, black pepper, dried chili shreds
Method:
1. Wash and dry the mushrooms and slice them, add a little salt and crushed black pepper and stir well, soak the dried chili shreds in water for 10 minutes in advance, prepare the minced garlic, cut the fennel into small sections after removing the old stems, and drain the water
2. Heat oil in a pot, fry the mushrooms in the mouth under the heat of the oil, stir-fry over low heat for 2-5min, add minced garlic and drain the water and shredded chili peppers, and fry the fragrance out of the pot
3. Put it in a colander and drain the water and oil, wait for it to cool down and put it together with the drained fennel segment, add a little light soy sauce and stir evenly and serve on a plate
2. Fennel broad beans
Stir-fried fava beans with fennel smell strong but fresh grass, and cooking with fava beans is very delicious and nutritious.
Ingredients: cumin, fresh broad beans, salt, chicken essence
Method:
1. Wash and cut the fennel into sections, and clean the broad beans for later use.
2. Heat oil in a pot and stir-fry broad beans evenly.
3. Add an appropriate amount of water to the pot, cover the broad beans and simmer for 10 minutes.
4. Add the cut fennel before the broad beans are almost ripe, add an appropriate amount of salt and chicken essence, and stir-fry for a while to get out of the pot.
3. Fennel potatoes
Ingredients: fennel, potatoes, white pepper, sugar, crushed garlic
Method:
1. After peeling the potatoes, boil them in water for 25 to 30 minutes until they are moderately soft and slightly harder than mashed potatoes. (You can also cook it directly without peeling it, peel it while it is hot after cooking, you have to have a pair of ruthless iron hands that are not afraid of being hot)
2. Prepare side dishes: fresh fennel, freshly pickled sauerkraut this winter, dried red pepper or millet spicy, minced garlic, a little salt (sauerkraut also has salt), a pinch of sugar, a small amount of white pepper...
3. Add oil to the hot pan, add dried red pepper or millet spicy and stir-fry until fragrant, then add minced garlic and sauerkraut in turn, and stir-fry until fragrant...
4. Add the hard mashed potatoes that are half-crushed and not broken, add a little salt, stir well and stir-fry to taste, add a little white pepper, a little sugar, and finally add the green fresh fennel and stir-fry.
5. The fragrance of fennel is mixed with the soft glutinous mashed potatoes, mixed with the sourness of sauerkraut, white pepper, garlic paste... A plate of fennel-baked potatoes is done.
Fourth, fennel shrimp
Ingredients: shrimp, fresh fennel, crispy meat powder, green onion and ginger, black pepper, thirteen spices, salt
Method:
1. Clean the shrimp, then add an appropriate amount of salt, black pepper, ginger water, chopped green onion, thirteen spices, and marinate for 15 minutes to increase the aroma and taste of the shrimp.
2. Put the small crispy meat powder into a large bowl, add an egg and a small amount of water, and make a yogurt-like paste.
3. Chop the fresh fennel leaves, pour them into the paste, and then pour the marinated shrimp into the paste, stir well to ensure that the shrimp and fennel are evenly coated in the paste.
4. Heat the oil to 70% hot, put the mushy shrimp into the pan one by one, and fry them until golden brown and crispy.
5. Fennel potstickers
Ingredients: fennel, mushrooms, shiitake mushrooms, dumpling skin, ginger, salt, soy sauce, pepper, sesame oil, rapeseed oil
Method:
1. Wash and drain the ingredients, remove the roots of fennel, remove the old leaves, cut them in half horizontally, remove the stems of mushrooms and shiitake mushrooms respectively, wash and mince the ginger; boil water in a pot, put in the fennel segment, blanch until the fennel segment becomes soft, remove and drain the water;
2. Then put in the processed mushrooms and shiitake mushrooms, blanch (about 30 seconds), remove them, squeeze out the water, chop them separately with the blanched fennel segments, put them in a container, add an appropriate amount of salt, pepper, soy sauce, sesame oil, and minced ginger, stir well, and make a filling for later use.
3. Take a dumpling skin, put an appropriate amount of filling, pinch the dumpling skin on both sides to the middle, open both ends, repeat several times, and make several potstickers;
4. Brush a thin layer of oil in the pan, heat the oil, put the wrapped potstickers, turn down the heat to medium-low, fry until the bottom of the potstickers is slightly yellow, after setting, add an appropriate amount of water, cover the pot, simmer for a while, wait for the water to dry, and put it on the plate.
VI. Perfume noodles
Ingredients: pork leg, fennel, green onion, ginger, light soy sauce, oyster sauce, salt, matsutake mushroom, edible oil, sesame oil, Zhenjiang balsamic vinegar
Method:
1. 500 grams of pork leg meat, which needs to be cut into thin slices and then ground with a meat grinder. Fennel needs to be washed, removed from excess water and chopped. Wash the green onion and ginger, cut into small pieces and soak in hot water for about 10 minutes.
2. Put the ground pork leg meat into a large bowl. Gradually add the soaked green onion and ginger water to the meat filling, stirring clockwise with chopsticks after each addition to ensure that the meat filling fully absorbs the water of the green onion and ginger water.
3. Add 3 tablespoons of light soy sauce, 1 tablespoon of oyster sauce and appropriate amount of salt to taste, add 2 tablespoons of cooking oil and 1 tablespoon of sesame oil, and continue to stir clockwise to evenly distribute the seasoning. Add the chopped fennel to the minced meat and mix well with both hands to ensure that the aroma of fennel is fully integrated with the pork.
4. Take a small piece of dumpling wrapper and place it in the palm of your hand. Use chopsticks or a spoon to place an appropriate amount of fennel pork filling in the center of the dumpling skin. Fold the dumpling wrapper in half and pinch the edges with your fingers to make sure the dumplings are tightly sealed. Gently pinch the lace of the dumplings with your fingers along the edges to make the dumplings more beautiful.
5. Add enough water to the pot and add 1 gram of salt when the water boils. Gently place the wrapped dumplings in the pot and gently pluck them with a spoon to prevent the dumplings from sticking to the pan.
6. After the water boils again, add an appropriate amount of cold water to cool down the water temperature. Repeat this step three times, each time adding cold water, waiting for the water to boil again. After the last boiling of water, continue to cook for about 1-2 minutes, until the dumplings are completely floating, the dumpling skin becomes transparent, and the filling is cooked through.
Committed to using the simplest ingredients, to share the most delicious dishes for you, the above shared 6 kinds of fennel practices, have you learned, learned to try to make it at home, welcome to like, follow, forward and collect, thank you for your support!