How to make cumin, what kind of dish is cumin suitable for?

Common practice. Vegetarian stir-fry.

Stir-fried fennel Ingredients: 500 grams of fennel, vegetable oil, salt, monosodium glutamate, green onion foam and ginger foam Method: 1. Wash the fennel and cut it into 3 cm segments 2. Heat the pot and put the oil, put the green onion foam and ginger foam, put the fennel to bring out the fragrance, and stir-fry.

3-5 minutes 3. Add salt and monosodium glutamate, stir-fry evenly, and remove from the pot.

Spring roll. Ingredients: 300g wheat flour, 50g fennel, 200g shiitake mushroom (fresh), 200g bamboo shoots.

Seasoning: 250 grams of salad oil, 3 grams of salt, 3 grams of monosodium glutamate, 3 grams of cooking wine, 50 grams of starch (peas), 10 grams of sugar, 5 grams of vinegar, 10 grams of wheat rich flour Appropriate amount of each.

Preparation of fennel spring rolls:

1.Pick out the impurities of the fennel cabbage, wash the old stems, cut into 3 cm long segments, and put them on a plate;

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

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

4.Add a small amount of water to make a batter, spread out the skin, put in the filling, roll it into a rectangle one by one, and seal it with batter;

5.Put the pot on the fire, put the vegetable oil and burn it until it is hot, fry the wrapped spring rolls into the pot one by one until golden brown, remove and drain the oil and put it on a plate.

Cumin is an important spice plant. Both the leaves and fruits have a specific aroma. After the young leaves are washed, cut finely and add salt and monosodium glutamate, sesame oil and other seasonings to mix, the taste is fragrant and can promote appetite.

It can also be used as a dumpling or bun filling. The fruit is mostly used as a spice, used in wine and candy, or added to fish, meat and sauce, which has the effect of removing the smell and increasing the flavor, and can increase the appetite; Ground into a powder can be used to make five-spice powder, which is used for flavoring pasta, etc. Cumin can also be used in medicinal diets, such as fennel fried kidney flower can tonify the kidney and relieve pain; Fennel beef stew can warm the liver and stomach, and relieve pain.

Fennel porridge can dissipate cold and relieve pain. Fennel ginger sugar soup can cure colds, hernia pain, stomach cold pain, etc.

Preparation of fennel.

Fennel is a vegetable that is mostly used to make dumplings and dumplings, and like its seeds (cumin), it has a special aroma that is popular in the north and rare in the south.

Because "fennel" and "return to the hometown" have the same sound, many places in the north like dumplings filled with fennel meat during the Spring Festival. Usually, I like to use fennel and pork to make stuffed buns, dumplings, spring rolls, etc., rarely made into stir-fried dishes, but there are also fried with eggs, minced meat or even stir-fried, can also be accompanied by minced meat to make soup, but fennel vegetarian has a strong aroma, or with some meat or eggs and more fat is wonderful. Northerners generally think that fennel is more "oily", so when making steamed dumplings, they generally have more oil, which makes them taste fragrant, and because fennel itself can relieve oiliness.

1. Fennel dumplings.

1. Cut the pork belly into thin strips with a quick knife and finely chop it into meat filling;

2. Add a little minced ginger in the process of chopping to remove the flesh;

3. Put the minced meat filling into a small basin, pour in a little cooking wine, and stir well;

4. Pour in an appropriate amount of soy sauce to enhance freshness, stir well;

5. Stir the meat filling with seasoning in one direction and set aside;

6. Wash the cumin and control the clean water, and chop it with a knife;

7. Put the chopped fennel into a basin, put in the marinated meat filling, pour in a little cooking oil, refined salt, and mix vigorously;

8. Live the flour into a slightly soft dough and let it sit for 30 minutes;

9. Knead the dough well, knead the strips, cut it into the size of the dough, and roll it into a thin dumpling skin with a rolling pin;

10. Wrap the mixed vegetables into the trap and knead the edges into the shape of dumplings;

11. Sit water in the pot, put the wrapped dumplings into the water after the water boils, put the spoon mouth down, and gently push the dumplings to prevent the pot;

12. After boiling on high heat, light cold water twice, and then turn on the pot and wait for the dumplings to swell and float.

2. Scrambled eggs with cumin.

The first is the preparation of materials; Egg; Cumin, cooking oil, refined salt.

The method is as follows: 1. Wash the fennel, remove the roots and old stems, and cut them for later use;

2. Beat the eggs into a bowl and beat them with chopsticks until even;

3. Add refined salt and stir well into egg juice for later use;

4. Heat oil in a pot, pour in egg juice and fry until semi-solidified;

5. Add minced fennel and stir-fry quickly until cooked through, then put it on a plate.

A scrambled egg with cumin is a scrambled egg with cumin, which tastes great if you chop the fennel into minced pieces, mix it with the egg mixture, and then pour it into the pan to fry.

3. Fennel cake.

Ingredients: cumin sprouts, minced meat, eggs, flour, salt, allspice.

The method is as follows: 1. Wash the cumin seedlings and cut them into minced pieces;

2. Add eggs, minced meat, salt, five-spice powder and mix well;

3. Add flour and batter.

4. Fry on both sides in a pot until cooked.

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

【Steamed cumin】

1.First of all, we prepare a handful of washed cumin, use a clean kitchen cloth or absorbent paper to absorb the residual water on the cumin to prevent it from depulping during steaming.

2.Then cut the cumin into sections and put it in a pot, add 10 grams of vegetable oil and mix evenly, the vegetable oil can form an oil film on the surface of the cumin to avoid a large amount of water.

3.Then put in 50 grams of flour, continue to mix well and set aside, the flour does not need too much, a thin layer can be, if it is too much, it is easy to stick to the lump when steamed.

4.Evenly brush the steamer with vegetable oil, sprinkle the cumin in it, put the water on the basket after boiling, and steam for 6 minutes.

After a few minutes, we take out the cumin, pour it into a basin and shake it quickly to cool down and prevent it from sticking together.

6.Scatter the garlic, cut it into minced garlic, put it together with cumin, sprinkle a little salt and chicken powder according to personal taste, pour in 10 grams of sesame oil, mix well and then serve on the table.

It can be made into fennel scrambled eggs, and the method is as follows:Ingredients: 200 grams of fennel, 3 eggs.

Excipients: a pinch of salt, a pinch of green onion, 1 tablespoon of peanut oil.

Steps: 1. Wash the fennel seedlings and control the moisture.

2. Cut the fennel seedlings into sections, beat the eggs into a bowl, stir them into an egg liquid with Jihong chopsticks, and set aside.

3. Boil dry in a pot, add peanut oil, pour in the egg liquid and fry into lumps, then add minced green onions and stir-fry until fragrant.

4. At this time, pour in the fennel seedlings and stir-fry over high heat.

5. Stir-fry the fennel seedlings and add an appropriate amount of salt to taste.

6. Stir-fry evenly, and the fire is ready to be completed in the morning.

7. Finished product. <>

Fennel is also known as Xiaohuaixiang, also known as coriander, cumin, fennel seeds, grain fragrance (Sichuan, Guizhou), fragrant, young leaves for vegetables, is the stem of cumin, for the dried and ripe fruit of the umbelliferous plant fennel. Below I will share with you the recipe of fennel, I hope you like it.

The main ingredient of the food. Rice, preserved eggs, fennel.

Food excipients. Sesame oil, salt, fresh vegetables.

Steps: 1. Prepare the materials in advance, soak the rice in advance and set aside.

2. Add an appropriate amount of water to the pot where the rice is cooked, bring it to a boil, pour in the rice and cook it into porridge, and pour a little sesame oil into the pot to prevent the porridge from overflowing.

3. Wash the fennel and cut it into thin pieces for later use.

4. Peel and wash the preserved eggs and cut them into small cubes.

5. When the porridge is cooked, add diced preserved eggs and cook for another 10 minutes, then add fennel and cook for two minutes.

6. Add an appropriate amount of salt and a little fresh vegetables, stir well, turn off the heat and eat.

Food ingredients. Sausage, fennel.

Food excipients. Garlic, salt, monosodium glutamate, pepper.

Steps: 1. Wash the sausage and put it in the pot to cook, generally using spicy sausage, because it tastes more delicious.

2. Wash the fennel, drain the water and blanch it in boiling water for one minute.

3. Chop the cooked sausage, add some garlic and chop the sausage together.

4. Squeeze out the excess water from the blanched fennel and chop it finely.

5. Put the minced sausage and chopped fennel into a large bowl, add an appropriate amount of salt, monosodium glutamate and pepper and stir well to serve.

The main ingredient of the food. Stick bones, fennel.

Food excipients. Salt and ginger production steps.

1. Wash the rod bones and chop them into several large pieces.

2. Put the chopped stick bones into the pot, add an appropriate amount of water, boil and blanch the water, and remove the washed foam.

3. Put the washed stick bones into a casserole, add an appropriate amount of water to boil, skim off the foam, put in a piece of loose ginger slices, and then change the heat to simmer for two hours.

4. Wash the fennel and cut it into small long pieces.

5. When the stick bone broth is stewed, add the fennel and cook for about 10 minutes, add an appropriate amount of salt to taste.

Fennel is delicious to make cakesHere's how:

Ingredients: 1 small bowl of flour, 2 eggs, 1 small handful of fennel, oil and salt suitable for socks and ants.

Steps: 1. Prepare the raw materials.

2. Beat the eggs into a flour bowl.

3. Add an appropriate amount of water and mix well.

4. Add the chopped fennel and mix well.

5. Pour in a few drops of oil and mix evenly.

6. So that the fennel egg flour paste is ready.

7. Heat the pan and brush the pan with oil.

8. Turn the pot.

9. Finished products. <>

1.Bought fennel. 2.

Remove the old stems and clean them. 3.Heat the pot and tie the shirt, and heat the appropriate amount of oil, and stir-fry the fennel and coriander.

4.Season when stir-fried soft, stir-fry and drizzle a little oil out of the pan and put on a plate. Suitable for people who supplement nutrition and moisten the intestines

Most of the population. Contraindications: Those who are allergic to fennel are forbidden to eat it.

Dosage: Consume fennel in moderation according to your preference. Not suitable for the same use:

Fennel can be eaten with most foods, but be careful not to overeat while enjoying fennel to avoid indigestion. How to eat: Fennel has a fresh taste, which can be made into fennel cake, seafood fennel soup, fennel peanut rice, fennel scrambled eggs, fennel cucumber juice.

The main effects of fennel are to drive away cold and relieve pain, regulate qi and stomach, warm the kidneys and shrink urine, and nourish the stomach and warm the stomach. It has a good effect on uterine deficiency and cold, low back cold pain, diarrhea and hernia caused by cold dampness or qi stagnation, can improve cold dysmenorrhea, and can also relieve spleen and stomach deficiency, cold vomiting, loss of appetite, and stomach distension and pain. Fennel can also warm and replenish kidney yang, enuresis and waist pain caused by kidney yang deficiency.

In addition, there are more vitamin A and other trace elements, which can improve appetite and help the digestive function of the spleen and stomach.