Fennel, like its seeds, has a special aroma, which is very popular in the north but rare in the south. Fennel is rich in vitamins B 1, B2, C, PP, carotene and cellulose, which makes it have a special spicy smell. Fennel oil can stimulate the nerve and blood vessels in the stomach and has the effect of invigorating the stomach and regulating qi, so it is an excellent vegetable with meat and oil. Northerners like to use fennel vegetables and pork to make stuffed buns, jiaozi, spring rolls, etc., which are rarely cooked, but some are fried or even stir-fried with eggs and minced meat, and they can also be served with minced meat to make soup. However, fennel vegetables have a strong aroma when they are vegetarian, and it is better to mix them with some meat or eggs and more oil (northerners generally think fennel vegetables are more "oily", so when making steamed buns and jiaozi, they are usually mixed with more oil before eating. In addition, many places in the north like jiaozi, which is stuffed with fennel meat, during the Spring Festival, because "fennel" and "returning home" are homonyms.

Common practice

Sauté ed vegetable

Vegetarian fried fennel material: 500g fennel, vegetable oil, salt, fine taste, onion and ginger foam method: 1, fennel washed, cut into 3cm sections. 2. Heat the pan to put oil, put onion and ginger foam, put fennel when it smells fragrant, and stir fry. 3-5 minutes 3. Add salt and monosodium glutamate, stir-fry evenly, and take out the pot.

dress cold food with sauce

Cold sesame oil, butter, white sesame salt, monosodium glutamate, a small amount of soy sauce, and spicy pepper and pepper can be added.

spring roll

Ingredients: wheat flour 300g fennel 50g shiitake mushrooms (fresh) 200g bamboo shoots 200g.

Seasoning: salad oil 250g, salt 3g, monosodium glutamate 3g, cooking wine 3g, starch (pea) 50g, white sugar 5g, kloc-0/0g, vinegar 5g, wheat flour 5g, kloc-0/0g, and appropriate amount each.

The practice of fennel spring rolls;

1. Remove impurities from fennel, wash it in old terrier, cut it into 3cm long sections and put it on a plate;

2. Heat a little oil in a clean pot, add shredded mushrooms, and stir-fry shredded bamboo shoots slightly;

3. Cook wine, add sugar, refined salt, and 500 grams of fresh soup to boil, add monosodium glutamate, thicken it with wet starch, and pour it into fennel and mix well;

4. Add a small amount of water to make a batter, spread out the skins, add the stuffing, roll them into rectangles one by one, and seal them with batter;

5. Put the pot on a strong fire, put the vegetable oil to 70% heat, fry the wrapped spring rolls into the pot one by one until golden brown, remove and drain the oil and serve. (Dip in vinegar dish when serving)