How to make fennel delicious and simple, how to make fennel delicious

Lazy version of fennel dumplings].

Main ingredients: 200 grams of fennel, 40 grams of flour, 20 grams of starch, 100 grams of pork belly.

Auxiliary ingredients]: 2 grams of salt, 2 grams of seafood soy sauce.

The dosage of the above ingredients can be adjusted appropriately according to your personal needs.

Steps] 1. Clean the pork belly in the ingredients, peel it, and then chop it into meat filling for later use. The pork skin is hard and not easy to cook, so try to remove the pork skin from the pork belly and then chop it into a meat filling.

2. After the meat filling is chopped, we put the meat filling into a non-stick pan to fry the oil, then add the prepared salt and soy sauce, stir-fry evenly until the minced meat is cooked thoroughly, then turn off the heat and let it cool for later use.

3. Wait for the minced meat to cool, we put the fennel into boiling water and blanch it, and the blanching time should be 30 seconds. Then chop the blanched fennel into minced pieces and squeeze the water with your hands for later use.

4. After the minced meat is cooled, pour it into the processed minced fennel, mix evenly, and then form a walnut-sized vegetable ball. Then, put the dough into the flour and starch mixture and roll it repeatedly, so that the surface is evenly wrapped with a layer of "mixed powder" for later use.

5. The vegetable dumplings coated with flour and starch are our lazy version of dumplings, due to the thin skin and cooked filling, put them in the steamer and steam for about 10 minutes, and then you can enjoy them out of the pot.

Tips] 1. In addition to removing the hard pork skin when chopping the meat filling, try to chop the pork belly as fine as possible, so that it is easy to cook, and the small particles of minced meat are easier to be closely combined with the vegetable dumplings, and it is not easy to disperse.

2. When adjusting the filling, try to let the fried pork belly cool, and then pour it into the fennel and stir. So as not to make the juice out of the fennel when it is hot, it will not be easy to form a vegetable ball.

3. Add an appropriate amount of starch to the flour, which is easier to stick to the vegetable balls, and the steamed dough is more transparent, and the taste is better when it looks pleasing to the eyes. The ratio of flour to starch is 2:1, which is the best taste that I have personally tested, just for your reference.

You can also adjust it according to your personal preferences.

4. After blanching and chopping fennel cabbage, try to squeeze the vegetable juice by hand, so that it is easier to form a vegetable ball after adjusting the filling, and it is not easy to loosen.

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 continuously in one direction with chopsticks, add some water while stirring, and finally put soy sauce, stir until viscous, and then add 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. <>

Summary. I will find out how to make fennel delicious and simple for you 1: fennel pie 2: fennel meat stuffed dumplings 3: fennel bitter tired 4: fennel duck quiche.

I will find out how to make fennel delicious and simple for you 1: fennel pie 2: fennel meat stuffed dumplings 3: fennel bitter tired 4: fennel duck quiche.

Method 1: The ingredients for fennel pie are as follows: 300 grams of flour, 1 handful of fennel, 300 grams of pork, 1 teaspoon of salt, 1 teaspoon of monosodium glutamate, 1 tablespoon of sesame oil, appropriate amount of vegetable oil, and 2 tablespoons of five-spice powder

Blanch the noodles with boiling water, cover with a damp cloth and cook for 30 minutes, cut the meat into pieces, chop it into meat filling, wash and cut the fennel, put it in the meat filling, add salt, monosodium glutamate, sesame oil, five-spice powder, cooking oil and mix well, divide the good dough into several agents, roll it out, wrap the filling, close it, flatten it, heat it in a pan, pour oil and fry it, turn it over and fry it after one side is golden and yellow, and you can get out of the pot when both sides are golden! Method 2: Prepare the ingredients for fennel meat stuffed dumplings as follows:

100 grams of fennel, 100 grams of pork filling, 100 grams of dumpling skin, 3 grams of five-spice powder, 5 grams of cooking wine, 5 grams of light soy sauce, and 2 grams of salt, the specific method is as follows: fennel to the pedicle and cut for later use, pork belly filling, five-spice powder, cooking wine, light soy sauce, salt, stir well, pour fennel, stir well, wrap dumplings in dumpling skin, put water into the pot, boil over high heat, put in dumplings, stir to prevent sticking, cook over high heat, point water, and boil again! Method 3:

The ingredients for fennel are as follows: 350 grams of fennel, 3 handfuls of flour, 2 cloves of garlic, 1 spoon of chili oil, an appropriate amount of crushed peanuts, 1 tablespoon of five-spice powder, 1 teaspoon of salt, 1 tablespoon of light soy sauce, 2 tablespoons of rice vinegar, 1 teaspoon of sugar, and an appropriate amount of sesame oil. Steam for five minutes and prepare the dipping sauce:

Pat the garlic flat and add salt to smash into garlic paste, add light soy sauce, rice vinegar, sugar, sesame oil to make a bowl of juice, the steamed fennel is immediately out of the pot, poured into the basin and shaken, and then you can mix or dip it. Method 4: The ingredients for fennel duck quiche are as follows:

1 handful of fennel, 2 duck eggs, appropriate amount of oil, 1 teaspoon of salt, 1 teaspoon of chicken powder, 1 spoon of chopped chili peppers, the specific method is as follows: Wash the fennel, I like to eat the roots, and if you don't remove the roots, you should also clean them, and be careful not to have sediment. Duck eggs are ready, take a deep plate, put in two duck eggs, break up, fennel chopping, the more broken the better, add a small amount of flour to the deep dish cavity, put in crushed fennel, stir well, add salt, chicken powder, I also added a small amount of chopped pepper, and then stir well, if you feel too thick, you can add a small amount of water.

Don't be too thin, otherwise it is not easy to form, heat the electric baking pan, a small amount of oil, evenly pour in the fennel egg liquid, turn it over carefully, burn it until the two sides are golden brown, put it on a plate, and cut it into the desired size.

Ingredients: a handful of fennel seedlings, 3 eggs, a little salt, a little white pepper, 6 grams of chopped green onions, and an appropriate amount of vegetable oil.

Steps: 1. Pick and wash the fennel seedlings you bought.

2. Cut off the old roots, then chop them for later use.

3. Knock three eggs into a bowl.

4. Beat with chopsticks and add a pinch of salt and pepper to taste.

5. Add chopped fennel seedlings and chopped green onion to the beaten egg mixture and stir well.

6. Preheat the pan, add a little vegetable oil, and pour in the fennel egg mixture.

7. Wait for the egg liquid to solidify, turn over, shovel into small pieces, and fry until golden brown on both sides.

8. A delicious fennel fried egg is ready.

9. Finished product drawing.

How to eat fennel:Ingredients: 200 grams of fennel, 1 small section of carrots, 2 tablespoons of flour, 2 tablespoons of corn flour, 2 eggs.

Excipients: appropriate amount of salt, appropriate amount of cooking oil, half a green onion, appropriate amount of sesame oil, 1 teaspoon of chicken essence.

Steps: 1. Pick and wash the fennel and chop it.

2. Prepare chopped green onions. Qin Lilu.

3. Add an appropriate amount of sesame oil to the fennel and mix well.

4. Add chopped green onions and carrots.

5. Add flour.

6. Add an appropriate amount of rotten salt to taste, then add 2 eggs and stir well.

7. It is okay to be able to knead it into a ball with your hands.

8. Put it into the oil pan and fry it and remove the oil.

9. The delicious fennel balls are ready.

Fennel mixed with dried tofu].

Ingredients: Fennel (1 small handful); dried tofu (1 piece); Louver (1 photo);

Seasoning: garlic (1 pcs.); chili oil (2 tablespoons); light soy sauce (2 scoops); table salt (1 tablespoon); Sichuan pepper oil (1 tablespoon); Sugar (1 teaspoon).

Production method: Step 1: Divide the shutters into two halves and cut them, then boil water in a pot, add a little salt after the water boils, pour the shutters into the pot and blanch for 10 seconds, remove and drain the water for later use.

Step 2: Cut the dried bean curd into small granules, if it is thicker, you need to cut it into thin slices first, then cut into strips, and then cut into granules.

Step 3: Wash and drain the fennel, then cut it into about 1cm long sections.

Step 4: Put the cut fennel in a bowl, add a little salt and marinate for 5 minutes, then squeeze out the marinated water. Marinating fennel in advance can increase the base flavor and reduce its own flavor at the same time, so as not to overtaste it when it is served cold.

Step 5: Put the chopped tofu and pickled fennel on a plate, add light soy sauce, a little salt, and pepper oil and mix well.

Step 6: The mixed fennel dried bean curd can be eaten directly, and the taste is already very delicious.

Step 7: Mix and dip the garlic: Peel and mince the garlic, then pour it into the dipping bowl, add light soy sauce, 1 teaspoon sugar, a little salt, 2 tablespoons of chili oil, stir well and set aside.

Step 8: Fill out the appropriate amount of fennel dried bean curd and place it on the surface of the louver, spread it evenly, and then roll it into a roll. I just rolled 6 rolls of a shutter, and the remaining little dried tofu is also very beautiful as a decoration.

Fennel meatballs] Main ingredients: fennel, tofu, minced meat, eggs, crispy meat powder.

The first step is to prepare an appropriate amount of fennel, chop the fennel after washing, and then continue to chop it more with a knife.

The second step is to put the cut fennel into the 3 yuan pork filling, then add the minced green onion and ginger, five-spice powder, and put a piece of old tofu.

The third step is to crush the tofu with your right hand and grab it for a while so that the tofu, fennel and meat filling can be fully integrated.

Step 4: Then beat in 2 male eggs, pour in a packet of small crispy meat powder, pour in cooking oil, and mix the powder evenly, like this, you can squeeze it into balls.

The fifth step, the oil temperature is 60% hot, put in the squeezed meatballs, fry them slowly over medium-low heat, constantly flip, let the meatballs be heated evenly, about 3-5 minutes, and fry the surface of the meatballs until crispy and golden brown. Fennel fried egg].

Ingredients: 100 grams of fennel, 3 eggs, a small amount of salt, 15 ml of blended oil.

Steps] 1. Wash the fennel and control the moisture, and beat 3 eggs into a bowl;

2. Finely chop the fennel, but not too much;

3. Beat the eggs evenly with chopsticks;

4. Respect Jane and put the chopped fennel into the egg mixture;

5. Add a small amount of salt according to your taste, and stir the fennel and egg mixture well;

6. Put an appropriate amount of blended oil in the wok, which should be more than the usual amount of oil used for cooking;

7. After the oil is hot, pour the fennel egg liquid into the pan in a circle and fry it over low heat for a while;

8. Wait for the bottom to fry the bright pants until the shape is set, and when the egg liquid is golden brown and the jujube is golden, turn it over and fry the other side;

9. The other side should also be fried until the bottom is golden brown;

1. Stir-fried, which can be fried with eggs, snow peas, kidney flowers, and meat.

2. Make stuffing, which can be used as the filling of buns and dumplings, and can also be blanched and minced together with batter to fry into egg cakes.

3. Stew, Xinjiang people love to eat stewed mutton, which can be used as a condiment to enhance the flavor.

4. Remove the odor, the meat is not fresh, and it can be matched together to remove the odor in the meat and make it fragrant.

Spring is the season to eat fennel, the fennel in this season is the most delicious and tender, it is also the seasonal vegetable of spring, because of its special fragrance, it is called "cumin", because it can remove the odor in the meat, so that it can add fragrance again, so it is called "fennel".

<> recipe 1: Fennel pie.

Prepare the ingredients as follows: 300 grams of flour, 1 handful of fennel, 300 grams of pork, 1 teaspoon of salt, 1 teaspoon of monosodium glutamate, 1 tablespoon of sesame oil, appropriate amount of vegetable oil, 2 tablespoons of five-spice powder.

The specific method is as follows: blanch the noodles with boiling water, cover with a damp cloth and cook for 30 minutes, cut the meat into pieces, chop it into the 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 out, wrap the filling, close it, flatten it, heat it in a frying pan, pour it and fry it, turn it over and fry it after one side is golden, and you can get out of the pot when both sides are golden!

Method 2: Dumplings stuffed with fennel meat.

Prepare the ingredients as follows: 100 grams of fennel, 100 grams of ground pork, 100 grams of dumpling skin, 3 grams of five-spice powder, 5 grams of cooking wine, 5 grams of light soy sauce, and 2 grams of salt.

The specific method is as follows: fennel to the pedicle and cut for later use, pork belly filling, five-spice powder, cooking wine, light soy sauce, salt, stir well, pour in fennel, stir well, wrap dumplings in dumpling skin, put water into the pot, boil over high heat, put in dumplings, stir to prevent sticking, cook over high heat, point water, and boil again!

Method 3: Fennel is bitter.

Prepare the ingredients as follows: 350 grams of fennel, 3 handfuls of flour, 2 cloves of garlic, 1 tablespoon of chili oil, appropriate amount of chopped peanuts, 1 tablespoon of five-spice powder, 1 teaspoon of salt, 1 tablespoon of light soy sauce, 2 tablespoons of rice vinegar, 1 teaspoon of sugar, appropriate amount of sesame oil.

The specific method is as follows: fennel picks the old root and washes the water, cuts it into inch segments, adds salt and five-spice powder and mixes well, adds flour in small quantities and in parts, do not add it at one time, so as not to clump, until all the surface of the vegetables is covered with flour, add water to the steamer and boil, shake it and put it in, cover it with high heat, steam it for five minutes, and prepare the dipping sauce: the garlic is flattened and salted 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 into the food.