How do you make cumin delicious? How cumin is delicious

Do not take the leaves of cumin and cut them into small pieces, (if you are not used to the unique taste of cumin, you can blanch it in advance to remove some of the flavor). Beat the eggs with an egg whip, add a little salt, sugar, and stir into a large bubble, so that the taste of the finished product will be very soft. Mix the cumin and egg mixture well (the egg mixture should be more than cumin, and the cumin can only be wrapped after it is scrambled).

After adding oil to the pan, shake the wok so that the inner wall of the pan is coated with a layer of oil, so that the egg mixture is not easy to paste. Pour in the fennel egg mixture, wait for the bottom to solidify and stir-fry. After solidifying, cut into small pieces with a spatula, add salt, chicken essence, and stir-fry continuously until there is no moisture.

The fennel scrambled eggs are complete, and each bite is accompanied by the aroma of eggs and the rich flavor of fennel, which can be eaten directly or can be used to wrap dumplings with fennel egg filling, perfect.

Add 2 grams of yeast to 200 grams of flour, dissolve the yeast with warm water, stir the flour evenly, stir into a flocculent, knead into a smooth dough, cover with plastic wrap, and grow to twice the size. Wash the cumin, cut it into sections, squeeze a little pork belly and cut the diced meat residue, add it to the cumin pot, then add chopped green onions, minced ginger, an appropriate amount of salt, oil consumption, cooking oil, soy sauce, sesame oil, stir well, and the cumin filling is mixed. The dough is kneaded into noodles, the basket is cut, the crust is rolled out, the cumin filling is wrapped, and then pressed into a cake base.

Brush the electric baking pan with oil, put the cake base in, brush the oil on top, cover the lid and bake for 2 minutes. The fragrant cumin pie is ready.

Cumin pancakes: Wash and chop the cumin first in the ratio of 100 grams of flour, 2 eggs, half a green onion, and a small handful of cumin. 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.

Cold cumin: First, wash and shred the cumin, 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.

Spicy stir-fried potato puree with cumin: First, cook the artichoke (potato) and make it into a mashed artichoke, 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.

Fennel mixed with peanuts. Kong Yiji ate fennel beans, and I improved them into fennel peanuts. Wash the fennel and cut it into shorter pieces.

The peanuts are boiled in water and allowed to cool. Put fennel and peanuts in a bowl, add salt, monosodium glutamate, and stir well, it is a very fragrant and refreshing side dish.

Chop the pork belly filling, put an appropriate amount of vegetable oil, sesame oil, minced green onion and ginger, steamed bun dumpling seasoning, salt, cooking wine, and extremely fresh soy sauce and stir well. Beat two eggs into the appropriate amount of noodles, stir well, add an appropriate amount of warm water and form a dough, and let rise for 15 minutes. Wash the cumin, control the water, mince it, put it in a meat filling bowl and stir well.

Everything is ready, only the east wind is owed, and the following can be wrapped into delicious dumplings.

Pork filling, add five-spice powder, cooking wine, light soy sauce, oyster sauce, vegetable oil, minced green onion and ginger, stir clockwise. Wash the fennel, finely chop it, put it in the minced meat, add salt and chicken essence, and continue to stir clockwise. Buy ready-made dumpling wrappers or roll the dough yourself.

It is best to make noodles by yourself in advance, and wake up until half an hour or an hour.

This weed is very common in the north, but it is rare in the south, and people with a bad stomach have many benefits from eating it. And it smells relatively pungent, and the medicinal value is relatively large, so if you don't eat it in April, you will have to wait for a year. This weed is less common in the south, but in the north, it is particularly popular, and it can be used to make boxes and dumpling fillings, and it is also very good to make home-cooked scrambled eggs.

CuminYou can make fennel dumplings, cold fennel, steamed cumin, etc.

1. Fennel dumplings

Ingredients: fennel, minced meat, green onion, ginger, five-spice powder, salt, chicken essence.

Sesame oil, light soy sauce, dumpling wrappers, water, salad oil.

Method:

1. After washing the fennel, control the moisture first, chop the green onion and ginger and put it into the meat filling.

2. Add an appropriate amount of salt, chicken essence, light soy sauce and five-spice powder to the meat filling. Then pour fragrant with hot salad oil, add sesame oil before mixing well, go in one direction, and stir well.

3. Chop the fennel to control the moisture and put it in the meat filling. Stir the filling well with chopsticks, also in one direction.

4. Then start making dumplings.

5. Sit on the pot with water, and put the dumplings after the pot is boiled.

2. Cold fennel

Ingredients: fennel, almonds, olive oil, seasonings.

Method:

1. Remove the roots of the fennel, wash it, soak it in water for ten minutes, remove the drained water for later use, wash the almonds, put them in a pot, add an appropriate amount of water and boil for five minutes, remove the supercold water.

Drain. 2. Cut the fennel into small pieces, put it on a plate, add almonds, then add seasonings and olive oil and stir well to make a delicious cold fennel salad.

3. Steamed cumin

1. First of all, we prepare a handful of washed cumin, and use a clean kitchen cloth or absorbent paper to absorb the residual water on the cumin to prevent it from being depulped 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 cumin to avoid a large amount of water.

3. Add 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 to prevent it from sticking together.

6. Pat the garlic apart, 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.

Scrambled eggs. Ingredients: a handful of cumin, 4 eggs, appropriate amount of chicken essence, appropriate amount of salt, a little sugar.

Steps: 1. Wash the cumin and cut it into small sections, and the stem part is not used, as long as the leaf part is OK.

2. Beat the eggs, add a little salt and sugar, and stir into a big bubble.

3. Mix the fennel and egg mixture well.

4. After the oil in the pot is heated, pour the fennel egg liquid into the hall, wait for the bottom to solidify before stir-frying, after solidification, cut it into small pieces with a spatula, add salt, chicken essence, and stir-fry continuously until there is no moisture.

5. The fennel scrambled eggs are completed, and each bite is accompanied by the egg aroma and rich fennel flavor, which is comparable to the deliciousness of tomato scrambled eggs.

Cumin scrambled eggs are delicious, and the specific method is as follows: Brother Kai:

Tools Ingredients: a handful of cumin, 4 eggs, appropriate amount of chicken essence, appropriate amount of salt, a little sugar, a knife, a pot, oil, chopsticks, and a plate.

1. Wash the cumin and cut it into small pieces, and the stem part is not used, as long as the leaf part is OK.

2. Beat the eggs, add a little salt and sugar, and stir into a big bubble.

3. Mix the cumin and egg mixture.

4. After the oil in the pot is heated, the base dust god pours in the fennel egg liquid, and then stir-fry after the bottom is solidified, and after solidification, cut it into small pieces with a spatula, add salt, chicken essence, and keep stir-frying until there is no moisture.

5. The fennel scrambled eggs are completed, and each bite is accompanied by the egg aroma and rich fennel flavor, which is comparable to the delicious tomato scrambled eggs.

The delicious recipe for cumin is as follows:

1. Wash the pork first, peel and chop it into meat filling, soak and clean it with fennel. Then remove the stems and chop them into minced pieces to hide it, and then put the peppercorns in a bowl filled with water.

2. Then put it in the microwave oven with the sail, heat it over medium and high heat for 45 seconds, and then dry it out, and then pour the pepper water into the minced meat in a small amount and many times.

3. Stir clockwise while pouring until thick, then pour in soy sauce, continue to stir evenly, and then wrap it in plastic wrap and put it in the refrigerator.

4. Generally refrigerate for a quarter of an hour, then take out the meat filling and stir well, then add salt and sugar, pour in cooking wine and light soy sauce, pour in oyster sauce, and sprinkle some pepper.

5. Stir well, pour in sesame oil, stir well, pour the demons into the meat filling, then put a little salt in the dumpling powder, pour in water and knead it to be smooth, and then cover it with a damp cloth and ferment for half an hour.

6. Use a rolling pin to roll out the dough divided into small agents into dumpling skins, then sprinkle the minced ginger in the minced meat and stir well, add fennel and stir well, pour in sesame oil and continue to stir evenly.

7. After that, put the prepared filling in the dumpling skin, wrap it in Qinzhou into a dumpling shape, and pour it into the pot to cook when eating.

Method 1: Pork Fennel Dumplings:

1. Prepare materials, appropriate amount of pork belly, appropriate amount of fennel, appropriate amount of dumpling dough, etc.;

2. Cut the pork belly into diced meat, add salt, light soy sauce, five-spice powder, chicken essence sesame oil, minced green onion and ginger and marinate for half an hour;

3. Wash the fennel and put it in the diced meat, add two spoons of cooked peanut oil and stir well;

4. Knead the dough of the dumpling skin, prepare the dough, roll out the skin, add the dumpling filling to 16 salt to taste, and wrap the dumplings;

5. Cook dumplings, order the sedan car water method to boil twice, and the belly can float.

Method 2: Fennel Chicken Scrambled Eggs:

1. Prepare ingredients, chicken, fennel, eggs, etc.;

2. Cut the chicken thigh into strips, add seasoning and marinate for 15 minutes;

3. Take fennel, cut off the roots and remove the dead leaves, wash and chop for later use;

4. Beat the eggs into egg liquid and add a little salt to taste;

5. Heat the frying pan, pour in the oil, add the chicken, flatten it, wait until the surface of the chicken is browned, then pour in the teriyaki juice, simmer for 10 minutes, turn the noodles halfway through and evenly absorb the flavor.

6. At this time, pour in the crushed fennel and mix evenly with a spatula;

7. When the fennel flavor rises, pour in the egg liquid immediately, so that the dusty egg liquid tightly wraps the chicken thigh, stir-fry a few times to get out of the pot, sprinkle the fried black sesame seeds to decorate it;

Cumin can be made into balls to eat, and the method is as follows:Tools Materials: Wok, stainless steel bowl, plate, 300 grams of cumin, 100 grams of flour, 50 grams of Yuweixing Wang rice noodles, 2 eggs, 3 grams of finger salt, 1 gram of five-spice powder, 20 grams of flaxseed oil, appropriate amount of cooking oil.

1. Pick the cumin, wash it, and control the moisture.

2. Chop and add salt, five-spice powder and flaxseed oil and mix well.

3. Add 2 eggs, cornmeal and flour and stir well.

4. Mix the well-mixed stuffing dough into balls.

5. Add oil to the pot, the amount of oil is slightly more, heat 5 into a hot ball, put in the balls, and fry the surface to be golden and dig.

6. Take out the fried meatballs, let them cool a little and eat them.

Here's how to eat cumin:Ingredients: 300 grams of flour, 1 handful of fennel, 300 grams of pork, 1 teaspoon of salt, 1 teaspoon monosodium glutamate, 1 tablespoon of sesame oil, appropriate amount of vegetable oil, 2 tablespoons of five-spice powder.

1. Blanch the noodles with boiling water, cover with a damp cloth and put them on for 30 minutes.

2. Cut the meat into pieces, chop it into meat filling, wash and chop the fennel Honghuai, and put it into the agitated or meat filling.

3. Add salt, monosodium glutamate, sesame oil, five-spice powder and cooking oil and mix well.

4. Divide the dough into several agents, roll it out, wrap it with filling, close it, and flatten it.

5. Heat the frying pan and pour the oil to fry, turn over and fry after one side is golden, and then get out of the pan when both sides are golden.