Fennel and beef these two foods can be eaten together, which is mainly used to make buns and dumplings filling, in the northern region is very famous, but also a lot of people are very much in love with food, but in the southern region is relatively rare, but the use of these two ingredients to do the filling will make the flavor become very tasty, you can also stir-fry, no matter what kind of practice will have a special fragrance, enhance their own The food is very good, but the flavor is very good, and the taste is very good.

Fennel is a vegetable, mostly used to make dumplings stuffed with buns, and its seeds (cumin) has a special aroma, in the north is very popular, while the south is rare.

Because "fennel" and "hometown" sound the same, so many places in the North in the Spring Festival like to wrap fennel meat dumplings. Usually, they like to use fennel cabbage pork together into the filling of buns, dumplings, spring rolls, etc., rarely made into fried dishes, but there are eggs and minced meat and fried or even stir-fried

Can also be accompanied by minced meat soup, but fennel vegetable vegetarian aroma is heavy, or with some meat or eggs and more fat for the good. The northern people generally believe that fennel is more "oil", so in making dumplings and buns, usually with more fat, eat only fragrant, and because the fennel itself can be relieved of grease, so this is not very harmful to the health.

In addition, containing about 18% fat oil, its fatty acid composition, foreign coriander seed acid accounted for 60%, 22% oleic acid, linoleic acid 14%, palmitic acid 4%.

Also contains more than C18 alcohol and palmitic acid, arachidic acid, behenic acid and other waxes, soy sterols, 7-hydroxy coumarin. The fruit of bitter fennel contains 60% anisole and 30% anisone; while sweet fennel contains 80% anisole and 10% anisone. There are also fennel does not contain anisole but contains love grass brain.

Fennel is rich in vitamins A, C, fenugreek and calcium content is also high, the seeds can be used as medicine or spices, with wind expectorant, cold stomach and pain effects. Its specific uses are as follows:

1. Promote digestion and absorption.

2. To prevent colds: a little fennel raw juice with onion foam soup can be drank within the sweat.

3. Treatment of tonsillitis: pair into a decoction containing juice, will be cooled and gargled.

4. Absorb pus: pound the leaf, paste it on the affected area, change it 3 times a day, and it will subside naturally.

Treatment of frostbite: the raw juice can be applied to the affected area and massaged.