Put the pot on the fire, add vegetable oil (1200g) and heat it for five minutes until the oil is hot. Pour in the well-mixed onion, ginger, garlic, onion and apple, and keep stirring with a spoon to avoid burning the pot. The good chef invited Chen Jingui, the owner of 1 1 year, to share the following. Today's public opinion is generally biased towards light asset entrepreneurship. Look at Lao Wang next door and you will know that this is the general trend. In the past, people who used to rent a big house for catering have become much more rational.

I have been engaged in the beef noodle industry in Lanzhou for many years, not only for the production of various pasta, but also for the production of various marinated vegetables. Therefore, the understanding of the use of common spices is completely practical experience accumulated over the years. Below I will share how to use fennel correctly. Senecio is originally a kind of spice, which I often use when processing incense pot ingredients. The dosage is very small, and it smells like fragrant leaves, aniseed, fennel, clove, cardamom and tsaoko. It is called Senecio, but it is a bit exaggerated by itself, and it doesn't have much fragrance. It is usually mixed with other spices to achieve the effect of overflowing fragrance.

It is mainly used to make marinated soup and braised pot in Chinese food. Moreover, when you use it, you can't put too much, only a little bit, which is used to mention incense. Because it will be bitter if put too much, it will lead to the bad taste of the whole brine soup. There are two kinds of Senecio scandens, one is native to China, and the other is made in Malaysia abroad. The fragrance produced in China is stronger. It also has the function of anticorrosion. The flowering period of this plant is in summer and autumn. Although the flowers are small, there are many flowers, the petals are white and the flowers are overflowing. After flowering, there are many fruits, such as beans, which are green for the living and bright red when ripe. The flowers and fruits also have ornamental value.

Aromatic spices mainly include: star anise (also known as anise and aniseed), cinnamon (also known as cinnamon), clove (also known as male clove), fragrant leaves (also known as laurel leaves and laurel leaves), fennel, pepper, pepper, cumin, licorice, perilla, mint and thyme.