Chinese Food
Crisp and fresh fennel
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In spring, it is an economical over wine body; it is soft, fresh and fragrant. The skin of fennel is wrinkled and green yellow. It's soft but not rotten. It's full of fresh saliva. It's salty and fresh. The aftertaste is slightly sweet. Anise beans warm your stomach. The more you chew them, the more you remember the warm two bowls of wine. One dish of anise beans described in the text Kong Yiji in your school days The dish of anise was imprinted on my mind. When I went to Shaoxing, I went to the Xianheng hotel next to Lu Xun's former residence herbal garden to order anise beans and yellow rice wine-
Cooking ingredients
Cooking Steps
Step1:In the early spring, when the fresh broad bean is on the market, the big broad bean bought will be removed from the thick skin outside. It's the fresh green broad bea
Step2:Put anise, also called anise, into the peeled broad bean, and a little peppe
Step3:Add water to be equal to broad bea
Step4:Add a spoon of sal
Step5:The pressure cooker can be finished in 3 minute
Step6:The skin of cooked fennel is wrinkled and yellow, crisp, fresh and fragrant.
Cooking tips:Salt must be bigger than usual, so it's better to taste and taste. There are skills to make dishes delicious.
