The delicious flavor of incense -- fennel Patty(xiang xiang de hao chi hui xiang xiao rou bing )

The delicious flavor of incense -- fennel Patty

Introduction:

"Fennel is called" fennel "because it can remove the odor in meat and make it more fragrant. It is a necessary product for cooking fish, stewing meat and making stewed food. The leaves of fennel also have fragrance, which is the stuffing for making steamed buns, dumplings and other foods. The main component of fennel oil is fennel oil, which can stimulate gastrointestinal nerves and blood vessels, promote the secretion of digestive fluid, increase gastrointestinal peristalsis, and eliminate accumulated gas, so it has the effect of invigorating stomach and promoting qi. Sometimes gastrointestinal peristalsis will decrease after excitement, which helps to relieve spasm and pain. "

Production steps:

The first step: add the appropriate amount of salt and soy sauce to the minced meat, mix with an egg whites, and marinate for five minutes.

Step 2: put fennel into water, wash it and control the moisture.

Step 3: cut the fennel carefully.

Step 4: put the fennel into the minced meat and stir well.

Step 5: put a small amount of oil into the electric pancake pan to heat, take a piece of anise minced meat into the hand, rub it into a ball, and then put it into the electric pancake pan.

Step 6: Fry fennel Patty until both sides are slightly yellow.

Materials required:

Minced meat: 300g

Fennel: 100g

Salt: right amount

Soy sauce: moderate

Egg white: right amount

Note: Fennel has a special flavor, do not put too much seasoning.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Xiang De Hao Chi Hui Xiang Xiao Rou Bing