Sauté ed vegetable

Vegetarian fried fennel material: 500g fennel, vegetable oil, salt, fine taste, onion and ginger foam method: 1, fennel washed, cut into 3cm sections. 2. Heat the pan to put oil, put onion and ginger foam, put fennel when it smells fragrant, and stir fry. 3-5 minutes 3. Add salt and monosodium glutamate, stir-fry evenly, and take out the pot.

dress cold food with sauce

Cold sesame oil, butter, white sesame salt, monosodium glutamate, a small amount of soy sauce, and spicy pepper and pepper can be added.

spring roll

Ingredients: wheat flour 300g fennel 50g shiitake mushrooms (fresh) 200g bamboo shoots 200g.

Seasoning: salad oil 250g, salt 3g, monosodium glutamate 3g, cooking wine 3g, starch (pea) 50g, white sugar 5g, kloc-0/0g, vinegar 5g, wheat flour 5g, kloc-0/0g, and appropriate amount each.

The practice of fennel spring rolls;

1. Remove impurities from fennel, wash it in old terrier, cut it into 3cm long sections and put it on a plate;

2. Heat a little oil in a clean pot, add shredded mushrooms, and stir-fry shredded bamboo shoots slightly;

3. Cook wine, add sugar, refined salt, and 500 grams of fresh soup to boil, add monosodium glutamate, thicken it with wet starch, and pour it into fennel and mix well;

4. Add a small amount of water to make a batter, spread out the skins, add the stuffing, roll them into rectangles one by one, and seal them with batter;

5. Put the pot on a strong fire, put the vegetable oil to 70% heat, fry the wrapped spring rolls into the pot one by one until golden brown, remove and drain the oil and serve.