How do you eat fennel bulbs? How does it work?

Bulb fennel. Foeniculum dulce, also known as Italian fennel and sweet fennel, is a variety of fennel of the genus Fennel in the family Umbelliferae, native to southern Italy, and is mainly distributed in the Mediterranean coastal area. In 1964, bulb fennel was introduced into Beijing, but has not been paid attention to, in recent years, some large and medium-sized cities and coastal cities in China in order to meet the growing market demand of foreign-related restaurants and large supermarkets, have introduced and cultivated.

Bulb fennel and cumin planted in China for nearly 2,000 years is the same plant, the two are very similar in terms of leaf color, leaf shape, inflorescence, fruit, seed and other botanical traits and quality, flavor and other characteristics, but the base of the leaf sheath of bulb fennel is enlarged and hugs each other to form an oblate spherical or round spherical bulb. When mature, bulbs can reach up to 250 1000 grams and become the main edible part, while the fine leaves and petioles are often eaten when the plant is more tender and can be used as stuffing. The seeds, like cumin, have a special aroma and can be used as a spice or medicine.

The bulb fennel is swollen and thick, the leaf sheath is fresh and tender, the taste is crisp, the taste is sweet, and it has a slightly lighter fragrance than cumin, which is generally cut into thin strips and put into the condiment cold salad raw food, and can also be fried with various meats. In Europe and the United States, bulb fennel is a very popular vegetable, in recent years, from the sales of some cities in China, it has been recognized by most eaters, and gradually favored by people. Bulb fennel contains a more comprehensive range of nutrients, per 100 grams of fresh food contains eggs, fat grams, sugar grams, cellulose grams, vitamin C mg, potassium mg, calcium mg, in addition to the stems and leaves also contain 90 mg kg of fennhole (C10H12O) has the effect of strengthening the stomach, promoting appetite, driving away evil and other dietary therapeutic effects.

Bulb fennel likes cold climate, is easy to cultivate, is a new vegetable variety that is very suitable for autumn, winter, winter and spring protected area production.

Bulbs fennel stems and leaves are eaten in two:

Hot and sour fennel ham 1, wash the bulb and cut into shreds, and blanch it with boiling water; After cooling, add salt and marinate for 10 minutes, drain the water. Shred the ham, chili pepper and ginger separately.

2. Heat the sesame oil in the wok until it is hot, fry the peppercorns to make the fragrance, remove and throw away; Then put the shredded chili pepper and ginger into the oil, fry it and pour it into a bowl, add sugar, vinegar and sugar and mix well.

3. Mix the shredded ham, shredded bulbs and sauce.

Features: The taste is sweet and sour, and the color is beautiful.

1. Wash the leaves of the bulb fennel and cut them into one-centimeter segments, peel and rub the carrots and potatoes into shreds, and cut the green onions into shreds; Place them in a container and mix well.

2. Mix an appropriate amount of eggs, flour, salt and a little water into a paste, mix with several raw materials and stir well.

3. Heat a little oil in a pan of pancakes, pour in the batter, and spread them into pancakes.

Features: Soft and delicious, rich in nutrients. Eat it now, be sure to eat it hot.

Fennel root stewed pork, this is the best way to eat fennel root, and if you stew it with pork, the nutrition is also the highest, you can first pinch off the roots and leaves of cumin root, put it in clean water and wash it, and then dry it, and then you can put the pork and fennel root together for stewing, at the same time, you also have to add some seasonings to it, after 30 minutes of stewing, the pork and fennel root will be cooked, then you can use it, It is good for your fatigue symptoms, and it can also play a role in invigorating the blood.

Extended Information: Benefits of Fennel Root:

1.Fennel root can cure swelling.

Fennel root has a very good effect on human Danzhi swelling, usually need to take an appropriate amount of fennel root and then add muscle and bone grass and a pig's trotters, and then add water to stew together, add edible salt and sesame oil and other seasonings after stewing, mix thoroughly, and eat pig's trotters and drink soup after taking out.

2.Fennel root can cure rheumatic joint pain.

Utilitarian root can **human rheumatic joint pain, usually** you can take one or two fennel root and white poria cocos, add water to fry them in the pot, and then take out the liquid medicine and take it directly, once a day, which can make the symptoms of rheumatic joint pain improve quickly.

Fennel is generally used as a seasoning, but it cannot be used as a dish, for example, it is not easy to use fennel when making plain dishes and stewing tender chicken, otherwise the taste is too strong and it is easy to cover up the aroma of the vegetable and meat itself.

Fennel. Fennel, also known as fennel, fennel seedlings, is a spicy vegetable. Its young stems and young leaves are used for edible parts.

Its seeds can be used as medicinal or spices, and fennel has a special aroma and is often used as a filling. Fennel is one of the most nutritious vegetables. It is high in carotene and calcium, as well as vitamins B1, B2, C, PP and iron.

Cumin can be fried, salad, steamed buns, dumplings, and has its own fragrant taste. Give it a try.

Fennel cabbage buns: 100 grams of fennel cabbage, minced, 50 grams of boneless and skinless chicken, minced, stir well, add an appropriate amount of fresh ginger juice, Sichuan pepper powder, monosodium glutamate, salt, sesame oil, mix well for filling; Roll out the dough with good wheat flour, put the stuffing in the skin, knead it into a bun, steam it on the cage for 20 minutes, and eat it hot.

Internal: decoction, fresh 1 2 taels; Mash the juice or stew.

Sautéed fennel balls. Ingredients.

2 fennel balls.

100 grams of pork belly.

1 green onion. Accessories.

Oil to taste. A pinch of salt.

A pinch of five-spice powder.

Steps to fry fennel balls.

2 fennel balls, 100 grams of pork belly, 1 green onion.

Wash the ingredients first.

Shred the fennel balls.

Slice the pork belly and chop some green onions.

Stir-fry the pork belly until fragrant.

Add chopped green onion and stir-fry until fragrant.

Add fennel balls and stir-fry.

Add salt and five-spice powder and stir-fry evenly.

Stir-fried fennel balls, quite delicious.

Cold fennel balls.

Ingredients for cold fennel balls.

2 fennel balls and 2 cloves of garlic.

Chop 1 tablespoon of pepper and appropriate amount of sesame oil.

Vinegar to taste, salt to taste.

Preparation of cold fennel balls.

Step 1 Ingredients: 2 fennel balls.

Step 2: Wash the fennel balls and cut them into thin slices, the thinner the better!

Step 3: Mince the garlic.

Step 4Put the chopped fennel balls in a container with minced garlic and sprinkle with salt.

Step 5: Stir well and marinate for 10 minutes.

Step 6: Add the chopped pepper.

Step 7: Stir in vinegar and sesame oil and stir well.

On weekends, I took my children to the suburbs of Beijing to pick fruits, and this time they were full of freshness, all of which were vegetables. In addition to leeks, fennel, radish and all kinds of green leafy vegetables, there are also uncommon fennel balls, a small fennel ball does not see a few leaves, exudes a faint fennel fragrance, looks like an enlarged version of celery root, fennel balls have a crisp and tender texture, suitable for cold salad and stir-fried meat, and came back to make fennel balls small fried meat, super rice.

Let's talk about the tips for stir-frying meat, the selection of ingredients is very important, and the tenderloin selected for this dish is very tender. The woks commonly used at home are stainless steel pots, which are very easy to stick to the pan, heat the pot in advance when frying meat, and fry the shredded meat over medium and low heat after entering the pot, so as to master the heat. At the same time, remember to add the dry starch before putting the shredded meat into the pan and mix well.

The shredded meat that comes out of this way is tender and smooth, and it doesn't stick to the pan and doesn't stuff your teeth.

Fennel balls stir-fried meat].

Ingredients: 1 fennel ball, 200g tenderloin.

Ingredients: 1 green onion, 1 piece of ginger, 15 ml of cooking wine, 3 grams of salt, 2 grams of sugar, 15 ml of light soy sauce, appropriate amount of starch.

Method: 1. Prepare the ingredients.

2. Wash the fennel balls and cut them into shreds, and cut the tenderloin into shreds.

3. Put the shredded meat into a basin, add chopped green onions, shredded ginger, salt and cooking wine, mix well, marinate for 15 minutes, add dry starch before putting it into the pot, and grasp it well.

4. Heat the wok, pour in the cooking oil and cook until it is 50% hot, then add the shredded meat and stir-fry over medium heat.

5. Stir-fry until the shredded meat changes color.

6. Add the chopped fennel balls, add light soy sauce, sugar and remaining salt and stir-fry evenly over high heat.

Olivia Food Record:

1. Fennel balls, also called bulb fennel and Italian fennel, have a sweet taste and a crisp and tender texture, which are suitable for cold dressing, and can also be cooked and fried with various meats.

2. Regular consumption of fennel balls can strengthen the stomach, reduce inflammation and relieve pain, and is also conducive to women's menstruation.

Ingredients. 2 fennel balls and 2 cloves of garlic.

Chop 1 tablespoon of pepper and appropriate amount of sesame oil.

Vinegar to taste, salt to taste.

Steps to prepare cold fennel balls.

1.Ingredients: 2 fennel balls.

2.Wash the fennel balls and cut them into thin slices, the thinner they are, the better the flavor!

3.Mince the garlic.

4.Place the chopped fennel balls in a container with minced garlic and sprinkle with salt.

5.Stir well and marinate for 10 minutes.

6.Add the chopped peppers.

7.Add vinegar and sesame oil and stir well.

Ingredients: 500g of sheep meat and 1 fennel bulb.

Excipients: appropriate amount of olive oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of sugar, appropriate amount of cumin powder, appropriate amount of cumin grains, appropriate amount of chili powder.

Preparation of fried fennel bulbs with lamb:

1. Prepare a piece of mutton.

2. Cut into cubes and put them in a bowl, add cumin powder, paprika, light soy sauce and olive oil for marinating.

3. One medium-sized fennel.

4. Resistant and cut into small cubes as well.

5. Heat the pan, pour an appropriate amount of olive oil, pour in fennel, add a little salt, stir-fry over high heat for a while.

6. Pour a little olive oil into the pot and add the mutton.

7. Fry until discolored, pour in an appropriate amount of cumin grains.

8. Add an appropriate amount of light soy sauce and sugar and stir-fry evenly.

9. Pour the fennel back in.

10. Stir-fry evenly to turn off the heat.

11. a finished product.

Ingredients: 400 grams of salmon, 1 fennel bulb, 17 grams of carrot (red), 150 grams of onion, 13 grams of unsalted butter, 330 ml of stock.

Excipients: 90 ml of olive oil, 1 spice packet, 1 3 lemons, appropriate amount of thyme, 2 bay leaves, appropriate amount of five pepper powder.

Mausoleum method: 1. Peel the lemon, remove the white meridians and slice the clumps. Mix lemon slices, olive oil (70ml), thyme, bay leaf and paprika, pour onto a plate, add the salmon steak and marinate in the fridge for 2 hours, turning over every 30 minutes.

2. Cut the fennel in half, remove the inside, blanch in boiling water for a few minutes and then pass through the cold river. Cut the carrots, cherry blossoms and onion into small cubes of about 5-10mm and fry in a cast aluminum pan with butter over low heat for 1 minute. Add fennel, drizzle with white stock and add spice packets.

Cover and simmer in the oven for 1 hour and 15 minutes, turning the fennel over once when it is about 35-40 minutes.

3. Take out the fennel, boil the juice and filter it on low heat until the juice becomes thick. Put back the fennel to keep warm.

<>5. Put the salmon steak in the oven and continue to heat for 10-15 minutes until fully cooked.

6. Serve the salmon and fennel with the sauce.

Bulbs and stems fennel eat stems and leaves.

The stems can be made into sour and spicy fennel ham.

Here's how:

1.Wash the bulb and cut it into shreds, blanch it with boiling water, add salt and marinate for 10 minutes after cold water, and drain the water. Shred the ham, chili pepper and ginger separately.

2.Heat the sesame oil in the wok until it is hot, fry the peppercorns to make the fragrance, take it out and throw it away, then put the pepper shreds and ginger shreds into the oil and fry them and pour them into a bowl, add sugar, vinegar and sugar and mix well;

3.Mix the shredded ham and bulbs with the sauce.

Features: The taste is sweet and sour, and the color is beautiful.

The leaves can be made into three silk cakes.

Here's how:

1.Wash the leaves of bulb fennel and cut them into one-centimeter segments, peel and rub the carrots and potatoes into shreds, cut the green onions into a little shredded, put them in a container and mix well;

2.Mix an appropriate amount of eggs, flour, salt and a little water into a paste, mix with several raw materials and stir well;

3.Heat a little oil in a pancake, pour in the batter and spread out into pancakes.

Features: Soft and delicious, rich in nutrients.

1 fennel bulb, 7-8 baby carrots, 1 onion, 2-3 tomatoes, 20ml olive oil, 2-3 grams of salt, 3-5 grams of sugar, half a green mango. The carrots are cut in half and the bulb fennel is cut into 4 pieces. The bulb on the outer layer of fennel may be older and need to be broken off separately and cut into long, thin strips like onions.

Tomatoes are decided according to size, each cut into 4-6 pieces. <

1 fennel bulb, 7-8 baby carrots, 1 onion, 2-3 tomatoes, 20ml olive oil, 2-3 grams of salt, 3-5 grams of sugar, half a yard of green mango.

1. Cut the carrot in half and cut the bulb fennel into 4 cloves. The bulb on the outer layer of fennel may be older and need to be broken off separately and cut into long, thin strips like onions. Tomatoes are decided according to size, each cut into 4-6 pieces.

2. In fact, the vegetables in this stew can be freely matched. Both onions and carrots are a little sweet, carrots may have a more pronounced sweet flavor, and tomatoes are sweet and sour. Pair these vegetables with bulb fennel to balance the flavor of fennel and give the stew a warm feeling.

I have half an unfinished green mango at home, and I added it to the stew. As it turned out later, adding a side dish with high acidity was risky and needed more sweetness to balance it out. A better option might be celery, asparagus, mushrooms.

3. Stir-fry the carrots, onions and fennel in olive oil. Sauté these vegetables until soft, then add tomatoes and green mangoes. The oil I use is homemade olive oil soaked in cherry tomatoes, which has some spices in it and the aroma of cherry tomatoes, so the oil itself has a lot of flavor.

If you use olive oil directly, I think you can consider adding a little star anise and bay leaves to enhance the flavor. After the vegetables are stir-fried evenly, add a little black pepper, salt, and if the acidity of the soup is relatively high, you can put a little coconut sugar or brown sugar, but not too much.

4. Add some boiling water, cover the pot and simmer for about 10 minutes. Season with a pinch of salt before serving, and light soy sauce is not recommended.