How to eat fresh cumin, how to eat cumin

Preparation of fennel dumpling fillingIngredients: 1 portion of cold water dough (about 2 cups of flour), 1 handful of fennel, 375 grams of minced pork.

Ingredients: 1 tbsp wine, 2 tbsp soy sauce, essence of chicken, 1/2 tsp salt, sesame oil.

Method: 1. Mix the noodles first. Putting an egg and noodles in the noodles will make the dumplings more chewy, and they don't like to stick together when they come out of the pot. Mix the noodles and cover them to prevent water evaporation.

2. Make meat filling: add cooking wine, salt, chicken essence, five-spice powder, oyster sauce, sesame oil to the meat filling, stir it with chopsticks in one direction, add some water while stirring, and finally put soy sauce, stir until it is viscous, and then put in minced green onion and ginger.

3. Chop the fennel and put it in the meat filling.

4. Wrap a little filling in each dumpling skin, knead it into dumplings, put it in boiling water and boil it until it floats, and then you can take it out and eat after repeatedly lighting the water twice. <>

Cumin recipe:1. Spicy stir-fried potato puree with cumin: First cook the artichoke (potato) and make it into artichoke puree, and chop the cumin into small pieces.

Then heat the pot, pour in an appropriate amount of rapeseed oil and fry it, add a little ginger, garlic and dried chili peppers and stir-fry until fragrant. Finally, stir-fry a few times with cumin, then stir-fry a few times with artichoke puree, add a little water (the water will not be too dry), add salt to taste, and the water can be served on a plate.

2. Cumin pancakes: According to the ratio of 100 grams of flour, 2 eggs, half a green onion, and a small handful of cumin, wash and chop the cumin first. Take a large container, put fennel, eggs, peppercorns, and minced green onions in the container, then put the flour in it, mix it with warm water, put a little salt, stir constantly, not too much water, preferably viscous.

Then heat the pot, pour in an appropriate amount of rapeseed oil and fry it, put the batter into the pot with a small spoon, turn on the pancake over medium-low heat to avoid the paste, and fry until golden brown on both sides can be put on a plate.

3. Cold cumin: First wash the cumin and cut it into shreds, put it in ice water, and soak it in lemon juice for about 20 minutes. Shred the bell pepper, cut the coriander into small pieces, and mix in a small bowl with lemon juice, olive oil, balsamic vinegar, light soy sauce, salt, honey and minced garlic.

Then put the shredded fennel, bell pepper and coriander soaked in ice water into a bowl, add the seasoning and mix well.

Fresh fennel vegetables are eaten in the following ways: fennel pie, fennel meat dumplings, fennel bitter, fennel duck quiche, fennel meat stuffed buns.

1. Fennel pie: blanch the noodles with boiling water, cover with a damp cloth and cook for 30 minutes, cut the meat into pieces, chop into meat filling, wash and cut the fennel, put it into the meat filling, add salt, monosodium glutamate, sesame oil, five-spice powder, edible oil and mix well, divide the good dough into several agents, roll it thin, wrap the filling, close the mouth, flatten, heat the pan, pour the oil and fry, turn over and fry after one side is golden, and then get out of the pot when both sides are golden.

2. Fennel meat stuffed dumplings: Cut the fennel to the stalk and set aside, stir the pork belly filling, five-spice powder, cooking wine, light soy sauce, salt, stir evenly, pour in fennel, stir evenly, wrap the dumplings in the dumpling skin, put the water into the pot after boiling over high heat, stir to prevent sticking, cook over high heat, add some water, and boil again.

3. Fennel is bitter and tired: fennel picks the old roots, washes and controls the water, cuts it into inch segments, adds salt and five-spice powder and mixes well, adds a small amount of flour in batches, do not add it at one time, so as not to clump until all the vegetables are covered with flour, add water to the steamer and boil, shake it and put the fennel, cover it with high heat, and steam it for five minutes. Then prepare the dipping sauce:

Garlic is flattened and salted and smashed into garlic paste, add light soy sauce, rice vinegar, sugar, and sesame oil to make a bowl of juice, and the steamed fennel is immediately out of the pot, poured into the basin and shaken off, and then you can mix or dip it in the stupid food mountain stall.

4. Fennel duck egg cake: wash the fennel, then take a deep plate, put in two duck eggs, beat up, chop the fennel, the more broken the better, add a small amount of flour to the deep dish, put in the broken fennel, stir well, add salt, chicken powder, a small amount of chopped pepper, and then stir well. Don't be too thin, otherwise it is not easy to form, heat the electric baking pan, a small amount of oil, pour in the fennel egg liquid evenly, turn it over carefully and quickly, burn it until the two sides are golden brown, put it on a plate, and cut it into the desired size.

5. Fennel meat stuffed buns: Add minced ginger, light soy sauce, dark soy sauce, teasing wine, salt, sugar, pepper powder, chicken powder to stir vigorously with minced pork filling, stir with an appropriate amount of oyster sauce, and finally add minced green onion and an appropriate amount of sesame oil and stir well, pick and wash the tender fennel, control the water, cut into minced pieces, add to the meat filling, stir evenly and set aside. Then add an appropriate amount of stuffing to the prepared dough, pinch out the folds evenly, put it on the steaming drawer, add cold water to the pot, put it in the steaming drawer, turn to medium heat and steam for 15 minutes after the water boils.

1. Cumin can be used directly to make tea. Take the tender part, pick it off directly, wash it and make tea to drink.

2. Cumin can be used to make buns, dumplings, and cakes.

3. Fennel meat dumplings, first, wash the fennel, chop it and set aside. Crack the eggs into a bowl, stir well and set aside. When mixing the noodles with cold water, pour in the eggs so that the noodles come out with a stronger texture.

Then, take a larger basin, put the pork filling in the basin, pour in cooking wine, salt, chicken essence, five-spice powder, and soy sauce. Stir constantly with chopsticks, stirring in one direction, then stirring the chopped fennel into the mixed meat filling. It's time to make dumplings, after wrapping dumplings.

Take a pot, pour water into the pot, bring to a boil over high heat, put in the dumplings, and eat after three boils.

1. Pancakes. Fresh fennel pancake is its common way to eat, when you make it, you need to wash it and chop it and put it in a clean basin, add a small amount of edible salt to mix and marinate, wait for it to become soft and knock open two eggs, put a small amount of water and mix thoroughly, then add an appropriate amount of flour to make a batter, and then put the pan on the fire to heat, take an appropriate amount of batter into the pot and spread it into a cake shape, fry until both sides are golden and then you can eat it out of the pot.

2. Stir-fry and eat. Fresh fennel fried to eat taste is also very good, when doing it, you can wash the fresh fennel cabbage and cut it into how many buildings, and then prepare a head of garlic, remove the garlic skin and chop it into minced garlic, then put cooking oil in the wok, put the minced garlic into the pot and fry fragrant, and then put the cut fresh fennel into the pot and stir-fry quickly, and then add edible salt to eliminate the blue seasoning after it becomes soft, and you can get out of the pot after mixing, if you like to eat spicy, you can also put in the appropriate chili oil, which will also make the cold fennel particularly delicious.

3. Cold dressing. Fresh fennel cold salad is also its common way to eat, when doing it, it is necessary to wash the fresh fennel in the bridge state and cut it into sections, and then prepare a small amount of peanuts into the pot and fry it in oil, cool it down after it comes out of the pot, put it together with fennel, add a small amount of edible salt and minced garlic and then pour sesame oil on Tanyuan, and you can put it on a plate after mixing well.

Ingredients: 300 grams of fennel, 50 grams of noodles or cherry blossom powder, 40 grams of shrimp skin, 5 grams of salt, 10 grams of ginger, 1 red pepper, 1800 ml of water, 5 grams of sesame oil, 10 grams of green onion.

Steps: 1. Prepare the ingredients.

2. Heat the pan with cold oil, add the peppercorns and stir-fry until fragrant, then remove them, add the green onions, ginger and red peppers and stir-fry until fragrant, then add the shrimp skin and stir-fry.

3. After the shrimp skin is fragrant, add the chopped fennel and stir-fry over high heat, add an appropriate amount of salt to stir-fry, add an appropriate amount of water, and bring the coat to a boil.

4. After the water boils, slowly pour the adjusted dough water into the pot in a clockwise direction and bring to a boil.

5. A little sesame oil can be removed from the pot.

6. Finished products. <>