Ingredients: 250g fennel seedlings, 2 eggs.

Practice: eggs with salt, add green onions in a bowl and beat. Fennel seedlings picked clean, cut large sections, cut the root and leaf part of the cut separately. Frying pan hot, into the egg. Fry into large pieces, set aside on a plate. Add the oil to the bottom of the wok, add the root part of the vegetables first and stir-fry a little. Salt the vegetables and let them soften a bit, then add the scrambled eggs. Stir well and can be removed from the pan.

2, vegetarian roasted fennel.

Ingredients: 500 grams of fennel seedlings, 50 grams of colored peppers, salt, monosodium glutamate (MSG), a little chicken essence, one tablespoon of soy sauce, green onions, ginger, a little garlic.

Directions: Cut the fennel seedling into sections and blanch them in boiling water. Stir frying shallots and ginger, add chopped colorful peppers, stir fry off the raw pour into the fennel seedling stir fry, add a little soy sauce, salt and stir fry well. Add minced garlic, chicken essence, monosodium glutamate before leaving the pan.

3, fennel seedling egg marinated noodles.

Ingredients: 250g fennel seedling, 2 eggs, 250g noodles, moderate oil, moderate salt, moderate green onion.

Method: eggs with salt, add scallions in a bowl and beat. Fennel seedlings picked clean, cut large sections, cut when the root and leaf part of the separate cut. Frying pan hot, into the egg. Fry into large pieces, set aside on a plate. Leave the oil in the bottom of the wok, add the root part of the vegetables first, and stir fry the leafy part of the vegetables slightly. Add salt, let the vegetables soften a little, then add the scrambled egg. Stir well and set aside.