How can cumin be eaten, how to eat cumin, how to eat cumin

Why does cumin smell so good? Surely not because her name has a fragrant word, but because cumin has that special fennel oil in it, she can make people want to eat, increase appetite, and help digestion. She can also regulate qi, dissipate cold, and improve our immunity.

In addition, cumin also has a lot of nutrients in it, such as carotene and calcium, the content is quite high!

1. Spicy stir-fried potato puree with cumin:

First, the potatoes are boiled and rotten, and the potatoes are pureed and the cumin is finely chopped. 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 of all, 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.

Cumin is a kind of green plant that is treasured all over the body, the young leaves and stems of this plant can be eaten as vegetables, and the seeds it bears in autumn can be made into spices and medicines, which can help people cook delicious dishes, and can also prevent some common diseases of human beings. There are many different ways to eat cumin in daily life, and its stems and seeds are not the same way to eat.

How to eat cumin.

1. The young stems and young leaves of cumin can be eaten as vegetables, it can be made into cold dishes with garlic and bell peppers, as well as balsamic vinegar and light soy sauce and other seasonings, or it can be chopped again, with an appropriate amount of minced meat, made into fillings, and then wrapped into dumplings, or made into buns for people to eat.

2. Cumin seeds can be made into spices and then quietly eaten, and then used to make spices, you can fry it and grind it into fine powder, or you can drown it with pepper, bay leaves and cinnamon and other spices, so that the aroma of the spices will be more intense, and the spices after the cure can be used to make barbecue meat, and can also be used for the processing of some meat products.

How to eat cumin.

1. Stir-fry cumin.

Xiao Qi lacks which fennel can usually be fried and eaten, when frying, you need to prepare 300 grams of cumin, wash it with water and cut it into segments, put oil in the wok, after heating, put an appropriate amount of dried chili peppers to fry the aroma, and then put the cut cumin into the pot and stir-fry quickly, and after it becomes soft, add an appropriate amount of edible salt to taste, mix it evenly and go directly out of the pot, and it can be eaten on a plate.

2. Fennel crucian carp soup.

Cumin can also be made with crucian carp soup to drink, when doing it, you need to prepare 200 grams of fresh cumin, two crucian carp, an appropriate amount of edible salt, wash the prepared cumin, remove the water, and then cut it into relatively long segments, and then slaughter the crucian carp and clean it up, put a small amount of cooking oil in the pot, fry the broodstock in the pot until splashed to the surface golden brown and then put an appropriate amount of water, and then put the cut cumin into the pot and add a small amount of edible salt to make soup together, add a small amount of chicken essence to taste before the pot.

1. Fennel dumplings. Ingredients: 500g dumpling powder, 100g cumin, 100g pork filling, 1 egg, 1 spoonful of salt, appropriate amount of minced green onion and ginger, appropriate amount of sesame oil, appropriate amount of dark soy sauce, appropriate amount of rice wine.

Method: Warm water and noodles, knead into a dough and wake up for about 1 hour, put the meat filling into a basin, add minced green onion and ginger, sesame oil, rice wine, eggs, stir in one direction, and finally add dark soy sauce, or stir evenly along one direction, wash and chop the fennel, put it in the meat filling, add salt, stir evenly, roll out the dumpling skin, wrap it and then cook.

2. Fennel scrambled eggs. Ingredients: 3 eggs, a handful of cumin, an appropriate amount of cooking oil, and a spoonful of refined salt.

Method: Wash the fennel, cut it into minced pieces, beat the eggs into egg liquid, add refined salt and stir well, pour the egg liquid into the hot oil pan to solidify, then put in the fennel powder, and then put it out after it is cooked thoroughly.

3. Pan-fried fennel cake. Ingredients: 100g fennel, a small handful of green onions, 3 eggs, 500g flour, an appropriate amount of Sichuan pepper powder, a spoonful of salt, a spoonful of pepper, and an appropriate amount of vegetable oil.

Method: Wash the fennel, cut it into minced pieces, chop the green onion, stir well with the minced fennel, add the pepper powder, salt, pepper, egg liquid, flour and water, stir evenly to make a batter, and then use a pan to make a cake.