Introduction: Cumin, also known as rest fennel, is called "Cumin" by Uighurs. It comes from Central Asia and Iran and is only produced in Xinjiang, China. It is mainly used for seasoning and extracting spices. It is an excellent seasoning that must be used when burning and baking food. It has a unique taste and flavor, rich in oil and rich in fragrance. Cumin is also one of the main raw materials for preparing curry powder.

Efficacy: Processing beef and mutton with cumin can remove fishy smell and relieve boredom, make its meat more delicious and fragrant, and increase people's appetite. Cumin has the effects of refreshing brain, dredging pulse, reducing fire and calming liver, and can dispel cold and dampness, regulate qi, stimulate appetite, dispel wind and relieve pain. It has therapeutic effect on dyspepsia, stomach cold and pain, frequent defecation, etc. caused by kidney deficiency. Seasoning with cumin can also prevent corrosion and sterilization.

Suitable for people: most people can eat it.

Usage: 3 ~ 8 grams each time.

Tip: Season with cumin, not too much. Cumin is hot, so eat less in summer. Patients with constipation or hemorrhoids should eat less or not.

Belongs to coriander family.

Edible parts:

The pulp (usually called seed) is used for vegetables.

The aroma is very rich, which will be more obvious after oil explosion or fire baking, and the taste of cumin will change slightly after heating.

Source and Name Source:

It is believed that it originated in West Asian countries and has been cultivated artificially since biblical times. [cchere.net Xixi River welcomes]

Main exporting countries: Indian, Iranian, Indonesian, China and southern Mediterranean countries.

It is generally believed that English cumin comes from Latin cuminum, but in fact the word is borrowed from Greek kyminon.

However, some people think that its name actually evolved from the language of ancient Sumerians and ancient Hebrews.

Chinese cumin is actually Jri in Sanskrit (referring to the digestive system and everything related to digestion)

Evolved.

In Indian dialect, cumin is called Jira.

It is mainly used for seasoning and extracting spices. It is an essential seasoning for barbecue food. It's oily and fragrant.

It is one of the main raw materials for preparing curry powder (the preparation methods of curry powder in different regions are different, and the flavor is also very different. )

Fried Lamb with Cumin

It is characterized by soft texture, spicy and salty flavor, and strong cumin flavor.

raw material

300g of mutton, 50g of cumin 1 5g, 50g of bamboo shoots, 75g of oil1500g, 20g of cooking wine, 0g of salt15g of sugar15g, 30g of eggs, 7g of monosodium glutamate and 30g of chilli sauce.

manufacturing process

1. Slice mutton into a bowl, add eggs, starch and noodles, and mix well. 2, scoop the oil, wait until the oil is five ripe, cut the meat slices, add the bamboo shoots and pour them out together. Leave the oil in the original spoon, add spicy sauce, salt, sugar, monosodium glutamate, cooking wine, cumin and broth, pour in sliced meat and bamboo shoots, stir the spoon and pour in sesame oil, and serve.

Cumin chicken wings

The taste of cumin is very pleasing, and both ribs and chicken are delicious. This time, cumin chicken wings were an idea that came up temporarily. The method is simple, beautiful and delicious. It's a pity that I remembered that I didn't take pictures with my camera, so I have to wait until next time to take more pictures.

Materials:

Chicken wings (middle section), cumin powder, coriander

Exercise:

1. Wash the chicken wings and cut a hole about two centimeters (the same depth as the chicken) with the tip of the knife, so that you can quickly taste and cook.

2. Mix a proper amount of soy sauce, salt, white wine, white sugar and a small amount of raw flour and marinate for about half an hour.

3. Shred shredded ginger and coriander, add chicken wings and mix well.

4. Turn the chicken wings every 10 minutes to ensure that both sides can be fully flavored.

5. Pour the oil into the pot and heat it. Pick up shredded ginger and shredded garlic and throw them away.

6. Turn off the heat, put the chicken wings in the pot and slowly fry until golden, and turn the other side to golden.

7. Sprinkle a few drops of wine and cover the pot for a few seconds.

8. Add water and the juice just poured into the marinated chicken wings (just submerge half of the chicken wings), sprinkle with a small amount of coriander powder and cover. Boil and stew.

9. After about 5 minutes, collect the juice and eat it.

10. Sprinkle a little cumin powder on the chicken wings and decorate with a few coriander leaves.

* If there is an oven, I believe the effect is better. Maybe I will try the barbecue function of the microwave oven next time:)