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Why should fennel be blanched?
The reason why fennel needs to be blanched is that it can shorten the cooking time and make it taste better.

Fennel leaves can be used as vegetables or as seasoning, crisp and delicious. When cooking fennel, blanching fennel can shorten cooking time and make it taste better. The aromatic oil extracted from fennel fruit is a spice for food flavoring, which is often used to make wine, candy, toothpaste, tooth powder and perfume cosmetic essence, and has certain economic value.

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.

Morphological characteristics of fennel

Fennel is a herb with a height of 0.4-2 meters. Stems erect, smooth, grayish green or pale, much branched. The lower stem petiole is 5- 15 cm long, the middle or upper petiole is partially or completely sheath-shaped, and the leaf sheath edge is membranous; The outline of the blade is broad triangle, 4-30 cm long and 5-40 cm wide, with 4-5 pinnately divided, and the last lobe is linear, with a length of 1-6 cm and a width of about 1 mm.

Compound umbel terminal and lateral, peduncle 2-25 cm long; Umbrella spokes 6-29, unequal length, length1.5-10cm; The umbel has flowers14-39; Petals slender, unequal in length; Calyx-free teeth; Petals are yellow, obovate or nearly obovate, about 1 mm long, with inflexed uvula at the apex and midvein 1 strip; Filaments slightly longer than petals, anthers ovoid, pale yellow; The style base is conical, the style is very short, and it is branched outward or attached to the style base.