It is a good dish that cannot be missed in winter, it is slender and jade, the aroma is subtle, like a fresh and lovely show, it is a cumin. Cumin is evenly cultivated throughout the country, it is rich in trace elements, vitamins, carotene and fiber. Its unique aroma, produced by the fennel oil itself carries, can stimulate the nerves and blood vessels of the stomach and intestines, and has the effect of strengthening the stomach. Fennel 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 one of the few warm green leafy vegetables in vegetables, eating fennel can also improve metabolism and control appetite, so fennel also has the effect of driving cold and lowering lipids.
Do you like the taste of fennel? How do you like to cook fennel? Fennel has an aromatic smell and a sweet aftertaste, so it can be made alone as a seasoning or with other ingredients. Today, Uncle Liu shares my favorite 10 fennel delicacies, and the Tao will make you mouth fragrant to see if there is anything you like.
One, beef fennel bun filling
Take a pot, add 350 grams of minced beef leg meat, then add 150 grams of minced pork belly, add 125 grams of cold beef bone broth, 25 grams of cooking wine into the basin, and use chopsticks to stir in one direction to be evenly strong. Add 15 grams of minced ginger, one egg white, 60 grams of Meiji soy sauce, 3 grams of salt, 2 grams of sugar, 1 gram of white pepper powder, 1 gram of pepper powder, 2 grams of allspice powder, 8 grams of chicken essence, 4 grams of monosodium glutamate, 20 grams of peanut oil, and whisk evenly into the pot, and finally add 20 grams of sesame oil to mix well with 100 grams of minced cumin into the pot, stir evenly, and the beef fennel bun filling is ready. You can put it in the refrigerator for refrigeration and take it out when you wrap the buns.
Two, fennel omelette
Beat 2 eggs into a bowl and whisk well with salt. Wash the fresh fennel with water, chop into small pieces, add 75 grams to the egg mixture, and beat well with chopsticks again.
Heat the wok, add the right amount of cooked rapeseed oil into the pot, cook until 50% hot, pour the egg liquid into the pot, use a spatula to evenly pull the egg liquid to the four sides of the pan (try to make the omelette thick and even), fry until one side is golden brown, then turn the egg over a noodle, fry until the other side also turns golden brown and then come out of the pan and plate.
Three, fennel wolf tooth potato strips
Peel and wash the potatoes, cut them into the shape of wolf's tooth potatoes with a professional knife, and soak them in clean water to avoid discoloration. Heat the wok, add the right amount of cooked vegetable oil to 50% heat, remove the potato chips from the control water, fry in the frying pan until slightly yellow, remove the oil control and set aside.
Heat the wok again, add the right amount of cooked vegetable oil to 40% heat, under the appropriate amount of dried chili festivals, peppercorns, garlic stir-fry, under the potato strips stir-fry evenly, and then under the appropriate amount of salt, a little sugar, white pepper, change the heat to continue stir-frying, fry until the potato strips into the flavor, add the right amount of fennel minced, chicken powder stir-fry evenly, you can out of the pot and plate.
Four, fennel shredded meat
Cut the pork into a bowl, add salt, soy sauce, cooking wine, white pepper, water starch and marinate for 10 minutes. Cut the clean fennel into sections and set aside.
Heat the wok, add an appropriate amount of cooked vegetable oil to 40% heat, put the shredded meat into the pot and push it evenly, fry until the meat is silky and loose and white, pull the shredded meat to the edge of the pot, put the appropriate amount of watercress, ginger rice, minced garlic into the pot and fry fragrant color, and then a little cooking wine, sugar, stir-fry the shredded meat and spices evenly, fry the fennel section until it is broken, and then fry a little chicken powder to the pan and plate.
Five, fennel mixed with broad beans
Fresh and tender fava beans peeled and washed, clean pot on the heat and add an appropriate amount of water to boil, add a little salt and cooking oil into the pot (to delay the change of fava beans discoloration), add broad beans to boil until after opening again, change the medium-low heat to cook the fava beans until soft, out of the pot and put the cold boiling water to rinse, fish out the water control with a knife to gently break the skin (in order to taste) into the basin, add an appropriate amount of watercress sauce stir-fried with vegetable oil, an appropriate amount of ginger rice, garlic rice, sugar, vinegar, pepper powder, chicken essence, monosodium glutamate mix well, mix well with the appropriate amount of peanut oil to cut the fennel, Add to the fava beans and mix well again to serve on a plate.
Six, fennel mixed with pork liver
Change the fresh pork liver into smaller pieces, put it in clean water to rinse off the blood, and fish it out when the flesh turns white. Clean the pot on the heat, add an appropriate amount of water, ginger slices, green onions, peppercorns, white pepper into the pot, put the pork liver cold water into the pot, cook until it is large, add the appropriate amount of cooking wine, beat off the foam, 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 original soup until it is naturally cooled out of the pot (so that it is the most tender) to control the water.
Cut the pork liver into thin slices into pots, add the right amount of ginger rice, garlic rice, millet pepper crushed, green peppercorns, green peppercorn powder, Meiji soy sauce, sugar, vinegar, chicken powder together and mix well, then add the right amount of sesame oil, rattan pepper oil mixed well, add the appropriate amount of minced fennel, cooked sesame seeds and mix well to put the dish.
Seven, fennel eel segments
Wash the fresh eel segment into a bowl, pour boiling water into a boiling water, then wash off the mucus on the surface with water and control the water into the bowl, add an appropriate amount of salt, ginger slices, green onions, 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 the net pot with an appropriate amount of cooking oil to 60% heat, fry the eel section until golden brown, remove the oil and set aside.
The wok is on the heat again, the next appropriate amount of mixed oil is boiled to 40% heat, the next bubble pepper segment, ginger rice, garlic rice stir-fry, mix the appropriate amount of fresh soup into the pot and boil, the next eel section is boiled again, cook the appropriate amount of cooking wine, and then change the low heat, add the beautiful extreme fresh, sugar, white pepper, balsamic vinegar, burn until the eel rake is soft and flavorful, adjust to medium heat, hook a little thin into the pot, wait for the soup in the pot to thicken, add the appropriate amount of fennel section, a little chicken powder together and stir-fry well, you can put the pot into a dish.
Eight, fennel quail eggs
Wash the quail eggs, boil in cold water until boiling, add a little salt (to a mild salty taste), reduce the heat to 8 minutes and turn off the heat, leaving the quail eggs to soak in water overnight (the inside of the quail eggs already has a bottom flavor). The next day, remove the quail eggs, shell them, fry them in 60% hot oil until golden brown, remove the oil and set aside.
Heat the wok again, add the right amount of cooked vegetable oil to 40% heat, add the right amount of watercress, ginger rice, garlic rice stir-fry, mix fresh soup into the pot and boil, add quail eggs to boil again, add sugar, a small cup of beer, white pepper powder, pepper powder seasoning, change the heat to low heat until the quail eggs are colored into flavor, adjust the appropriate amount of water starch, wait for the soup to thicken, add the minced fennel, a little chicken powder and push well, you can put the pan into a dish.
Nine, millet fennel porridge
Fresh millet washed, boiled under water into the boiling porridge pot (the ratio of rice to water is about 1:10), turn the heat to low after boiling on high heat, and in the few minutes after the pot is boiled again, you need to use a long spoon to continuously stir the bottom of the pot to prevent raw pot. Cook until the porridge becomes soft and sticky, add salt and lard to the pot and stir well, then add the chopped fennel into the pot and stir well, then boil for another minute to turn off the heat.
Ten, fennel beef soup
Clean the pot on the heat, add an appropriate amount of clear soup (or water) into the pot on high heat, and then add an appropriate amount of chopped cucumbers, carrots, shiitake mushrooms into the pot to cook until then open, change the medium heat to add the right amount of salt, monosodium glutamate, white pepper to taste, add cooked beef minced to boil out the aroma, add the appropriate amount of water starch hook (second-rate mustard), cook until the soup thickens, beat the egg white evenly into the pot and push well, then add the appropriate amount of minced fennel to push evenly, boil to turn off the heat out of the pot.
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