2. Remove dead leaves from cumin seedlings, wash and cut into fine powder, and put them in a bowl for later use.

3. Knock 6 eggs into a bowl, break them up with chopsticks, pour in warm water, and stir while pouring. After completely breaking up, adjust the taste: add 65,438+0 tablespoons of salt and appropriate amount of pepper and mix well again.

4. The evenly stirred egg liquid is filtered into finely cut fennel with a filter, preferably twice.

5. Cover with high-temperature resistant plastic wrap, which is the key step to prevent the steamed omelet from honeycombing. Finally, stick some holes in it with toothpicks to exhaust.

6, egg fennel water-cooled pot, open fire, steam 15 minutes later SAIC.

7. Pour out the steamed fennel omelet and divide it into 8 portions like a cake, which is convenient to use chopsticks clips and then pour a proper amount of fennel omelet, which is extremely fresh and smooth.