What is the stalk of fennel in Kong Yiji?

Anise bean is a famous traditional snack in Shaoxing, Zhejiang Province, which belongs to folk leisure food and is also a regular drink in urban and rural hotels all year round.

Method for making fennel beans

Ingredients: broad beans, fennel, star anise, cinnamon, fragrant leaves, soy sauce and salt.

1. Prepare dried broad beans, which are difficult to soak, so soak them with clear water in advance 12 hours or more. If you have fresh broad beans, you can try them, but they are not as delicious as dried broad beans.

2, prepare aniseed, since it is called fennel beans, fennel is naturally indispensable. Fennel has a special taste and is suitable for stewing fish and vegetables. And now everyone likes to wrap jiaozi with fresh fennel buns. If there is fresh fennel, try it.

3. Add half a pot of water to the soaked broad beans, add fennel, star anise, cinnamon and fragrant leaves, and cook with high fire.

4. Cook on high fire 10 minute, add salt and light soy sauce, and stew on low fire for 2 hours. Stew for a long time and have enough water. It is recommended to cook in casserole or stainless steel pot.

5, cooked broad beans, soaked in appetizing fennel flavor, after a long time of simmering, even the skin can be eaten. I couldn't help taking a few to eat before serving them. It is really delicious!

Cuisine characteristics of fennel beans

Fennel beans are tender, fresh and fragrant. Anise bean skin is wrinkled, bluish yellow, and bean meat is cooked but not rotten, soft but not rotten. Chew with saliva, fragrant and salty, with a slightly sweet aftertaste. People think that fennel beans "warm the stomach", and the more you chew, the better it tastes. Therefore, there is a folk song that "cinnamon cooks fennel beans, and soy sauce is used well. Green beans are brought by Cao E, so Dongguan invites them to cook their hands, chew hard and upright, and eat glutinous and soft".