How can I eat fennel except jiaozi?

Fennel is familiar to everyone and is a common seasoning. Its deodorization function is very powerful. Whether it is grilled fish or stewed meat, everyone likes to put some on it, which can not only enhance the fragrance and taste, but also remove the fishy smell, which is liked by many people.

Fennel, as a child, was a young plant before it produced fennel seeds. It is light green and has a special fresh fragrance. When it is used in cooking, it can give dishes a unique flavor, tender and fragrant. It can be used to make cold salad, stir-fry, stuffing, soup, cake, …

The most common thing in people's life is to use it with meat stuffing to wrap jiaozi and wonton, and quite a few people still like its taste. In addition to jiaozi, fennel seedlings can also be served with cold salad, stir-fried and steamed noodles. Now, I want to share two delicious methods of fennel seedlings. I hope you like them.

Fennel seedlings are green leafy vegetables, but their coolness is different from other green leafy vegetables. They are warm, can effectively tonify kidney and strengthen yang, and are especially suitable for people who are weak and afraid of cold. If you are particularly afraid of the cold, you can eat more in moderation. Fennel seedlings can not only warm your body, but also warm and nourish your stomach, stimulate your appetite, promote digestion and increase your appetite. Its unique aroma has the effect of regulating qi and smoothing qi.

The first delicious way is "scrambled eggs with fennel seedlings"

A handful of fennel seedlings is about 200 grams, and there are 3 eggs.

3 grams of seasoning salt.

Specific process

(1) Wash fennel seedlings, cut off old roots, chop them up and put them in a large bowl for later use.

(2) Beat the eggs into a bowl, add salt and beat well for later use.

(3) Boil the oil, pour the oil into the egg liquid, and fry until the egg liquid is solidified and golden on both sides, and then fry into a piece or a whole round egg cake, and the delicious "scrambled eggs with fennel seedlings" is ready.

skill

(1) Stir-fried eggs with fennel seedlings, and the egg liquid and chopped fennel seedlings are fully mixed together before frying eggs; You can also cut fennel seedlings into sections and fry them separately from the egg mixture. First, fry the egg liquid into pieces and take it out, then fry the fennel seedlings to pieces, add the egg pieces and season with salt.

(2) When cleaning fennel seedlings, because the leaves of fennel seedlings are relatively thin, you can put a spoonful of flour in the water and clean the hidden dust and impurities in fennel seedlings with the help of the adsorption of flour.

The second delicious way is "fennel and vegetable balls".

A handful of fennel is about 200g, an egg is about 80g, and a handful of flour is about 80g.

(1) Wash fennel seedlings, cut into pieces, put them in a small pot, add salt and mix well first, then add an egg and mix well for later use.

(2) Fennel seedlings are added with flour in several times, stirred while adding, and stirred evenly with their own steam and egg liquid, and then a handful is grabbed and extruded at the tiger's mouth to form balls.

(3) When the oil temperature is 50% hot, you can leave the fire first, so as to keep the meatballs mature and consistent. Grab a handful of batter with your left hand, squeeze the meatballs out of the tiger's mouth, scoop them into the oil pan with a small spoon with your right hand, and then fry them on medium heat again until the meatballs are set, stirring constantly. When it feels crisp, it floats on the oil surface, which is very beautiful.

(1) Mince fennel seedlings, add salt and egg liquid, and then add flour. In the process of making paste, you don't add a drop of water, just use the water and egg liquid in fennel seedlings to make the fried meatballs more crisp and not hard. When adding flour, stir while adding it to make a paste with the right consistency. This can also stir well, and there will be no bumps in the paste.

(2) When you squeeze the meatballs into the oil pan, you can leave the fire first, and then put them on the pan for tempering after squeezing them, so that the meatballs you put in can be mature and consistent.