Foeniculum vulgare is an important spice plant. Both leaves and fruits have special fragrance. After washing, the tender leaves are finely cut and mixed with salt, monosodium glutamate, sesame oil and other seasonings, which is fragrant and can stimulate appetite. Can also be used as jiaozi or steamed stuffed bun stuffing. Fruits are mostly used as spices, used in wine and candy, or added to fish, meat and sauce, which have the function of removing fishy smell and enhancing fragrance, and can stimulate appetite; Grinding into powder can be used for making spiced powder and seasoning pasta. Foeniculum vulgare can also be used in medicated diet. For example, frying fennel with kidney flowers can tonify kidney and relieve pain. Stewed beef with fennel can warm the liver and stomach, promote qi circulation and relieve pain. Fennel porridge can dispel cold and relieve pain. Fennel and ginger soup can cure common cold, colic and stomachache.
The practice of fennel vegetables
Fennel is a kind of vegetable, which is often used to make steamed stuffed buns and jiaozi dumplings. Like its seeds (fennel), fennel has a special aroma, which is very popular in the north, but rare in the south.
Because "fennel" and "returning home" are homonyms, many places in the north like jiaozi with fennel meat during the Spring Festival. At ordinary times, I like to make stuffed buns, jiaozi and spring rolls with fennel vegetables and pork, and seldom stir-fry them, but some of them 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, so it is better to mix them with some meat or eggs and more oil. Northerners generally think that fennel dishes are "oily", so when making steamed stuffed bun jiaozi, they usually mix more oil to taste fragrant, and because fennel itself can relieve greasy food, it is not harmful to health.