[alias] Grain fennel, fennel, Huaixiang, Gu Xiang, Xiang Zi.
[Basin] is a dried ripe fruit of Umbelliferae cumin. Mainly produced in Shanxi, Shaanxi, Gansu, Liaoning, Inner Mongolia, Anhui, Sichuan, Jiangsu and other places.
[Concocting] 3 methods for subsistence use, salt frying, and charcoal frying.
1. Health use: Remove hard goods from the product and sieve to remove ash. If moist, dry or dry with mild heat.
2. Salt water frying: Take cumin into the pan, stir fry with slow fire, until the smell of charred, according to the ratio of 50 grams of fennel with salt 1.5 grams, the salt dissolved in boiling water dissolved, gradually showered on the cumin, Repeatedly frying until brine dried, fennel yellowish. Take it out of the tank and cover it to make it evenly distributed. Then remove it and dry it.
3. Frying charcoal: Take the salted cumin and wok until it's black and yellow. Take out the spread and cool it.
[Applications] Open the fragrant, fennel, fragrant, grain fennel, sweet-scented, fennel opened, the occurrence of fennel; stir-fry charcoal, stir-fry charcoal fennel; open salt fry, salt water yarn fennel.
[Storage] Put it in a terracotta cylinder, cover it and place it in a dry place.
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