What is laurel leaf?
Laurel leaves are collected from laurel trees and originated in the Mediterranean and Asia Minor. Now they are produced in France, Belgium, Spain, Italy, China and Mexico, but the biggest export comes from Turkey. There are two kinds of laurel leaves on the market, fresh and dried. The former has a sweet smell like licorice, and the latter will become quite rich after dehydration.
Bay leaf is essential in Mediterranean cuisine, and it has become a long-term condiment in Southeast Asian cuisine.
Cooking method of laurel leaf
Laurel leaves are mostly used for soup, stewing, smoking and stewing, which is very suitable for cooking with meat, seafood and vegetables. After cooking for a long time, it adds freshness and sweetness. For example, German pig feet will add bay leaves to help remove the fishy smell of meat.
Although laurel leaves are western-style spices, they can't be absent from the table marinade. With cinnamon, star anise, licorice and other spices, it is a delicious essence of all kinds of marinades, while lightly seasoned stewed chicken and brine chicken can also use laurel leaves to make the meat more tasty. Think there seems to be less stew? Try cooking another laurel leaf together next time, it will make the finished product richer and more delicious!
Because dried laurel leaves have a strong aroma, it is recommended to use dried laurel leaves as a stew!
The fragrance of laurel leaves is not only stewed directly in the pot, but also very suitable for removing the fishy smell of meat and organs in advance when preparing materials. Adding rice wine (white wine), shredded ginger and laurel leaves to water and blanching fresh meat can effectively remove odor and enhance sweetness.
When cooking seafood stock, you can also use laurel trees to help remove fishy smell.
How to use laurel leaves
The fragrance of cinnamon leaves is very heavy, so it is recommended to put only 1 ~ 2 tablets at a time, so as not to overwhelm the fragrance of other ingredients. When cooking, the whole leaf can be slightly torn from the gap and stewed directly with the ingredients; In addition, fry it in a dry pan or bake it in the oven first, and it will taste better when cooked until it is fragrant!
Because the fiber of leaves is thick, spicy and bitter, laurel leaves are only used for seasoning and should not be eaten directly. Usually, they will be picked up and discarded after stewing. It is suggested that laurel leaves and stems can be tied together with other herbs, or wrapped in gauze and boiled in a pot, which can be easily picked up after cooking. There are chopped or ground laurel leaves on the market, which can release fragrance better than leaves, eliminating the step of fishing!
In Indonesia (left) and Myanmar (right), bay leaves are also added to curry.
Preservation method of laurel leaves
Like other dried spices, dried bay leaves should be packed in a sealed container and kept in a cool and dry place. A better way is to put the laurel leaves in a sealed fresh-keeping bag for freezing preservation, which not only retains the flavor, but also has a longer fresh-keeping period! Fresh laurel leaves also need to be wrapped tightly in sealed bags and put into the fruit and vegetable room of the refrigerator for cold storage, which can keep fresh for about a week.
Fresh bay leaves. Dried bay leaves.
If you buy too many fresh leaves, make dried bay leaves yourself!
Air-drying method: after washing laurel leaves, tie them with cotton thread and hang them in a ventilated place indoors. It can be dried in about 1 ~ 3 weeks, and the time can be adjusted according to the air humidity at that time. Air-dried laurel leaves can not only keep the fragrance of the space, but also decorate the atmosphere.
Drying method: if you want to be quick, use the oven! Drain the washed laurel leaves, spread them on a baking tray, and put them in an oven for 2 hours at a low temperature of 50 ~ 60 degrees.
Another trick: pest control.
In addition to cooking, laurel leaves are actually a good helper to repel mosquitoes! Putting dried laurel leaves in the rice jar can effectively prevent the invasion of foreign Mi Chong; In addition, fresh laurel leaves are slightly torn, put into breathable gauze and hung in the cabinet, which is also a great insect-proof sachet, which can be used for about half a year. As time goes on, the fragrance of leaves will become more and more obvious!
If you want to cook authentic Mediterranean food, don't forget laurel leaves! The picture shows Basque stewed chicken in southern France.