Citronella is a Gramineae citronella plant.
Citronella is a perennial herb. The whole grass is 40 to 1 10cm long, with tufted and slender stems, grayish green to dark green in appearance, sometimes purplish, and swollen nodes. The leaves are narrow, strip-shaped, 25 to 70 cm long and 1 to 6 mm wide. The edges are sometimes rolled out, and both sides are hairless and covered with white powder. Leaf sheaths are hairless, the base often breaks and rolls in, and the inside is light red; Ligule blunt, 2-4 mm long, membranous, irregularly broken at the top.
It has a special fragrance, spicy taste, and a cool and numb tongue feeling when chewing. It is best to be gray-green, stout, leafy and fragrant.
It grows in fertile soil with high temperature, plenty of sunshine and good drainage.
Distributed in southern Yunnan, Yunnan Province, China, as well as Shaanxi, Gansu, Henan, Hainan, southern Guangdong, southwestern Jiangxi and southwestern regions.
The whole plant contains acidic saponins, tannins, protein, mucus, bitterness, sugars and phenols. Fresh grass contains volatile oil.
It is also called citronella because of its lemon fragrance. It not only has ornamental value, but also can green and incense homes, because it contains citral and has the function of relieving pain. Using it to make tea can improve digestive function and achieve the function of invigorating stomach and reducing fat. It is an indispensable medicine for women's beauty.
The optimum spacing of citronella is 100cm×30cm.
Citronella formula:
Lemon citronella roast chicken
condiments
Sanhuang chicken 1 (700-800g, try not to be too big)
2 tablespoons soy sauce
4 tablespoons soy sauce
1 spoon oyster sauce
Syrup 1 spoon
Half a lemon
Half an onion
Garlic 5 cloves
5 slices of ginger
Dried citronella 4g
Turmeric powder 1g
2 tablespoons rice wine
Proper amount of salt
condiments
Take a spoonful of soy sauce.
Honey 1 spoon
1. Sanhuang chicken 700-800g, try not to be too big, wash, dry the water, remove the head and claws.
2. Slice ginger, cut onion into sections, peel garlic, half a lemon, juice, and dice the skin.
3. put salt in the chicken belly, not too much, just wipe it evenly. Put 2g of citronella, 2g of onion, 2g of ginger and 2g of garlic into the belly of the chicken, and seal the bottom of the chicken with a toothpick (lemon peel can be inserted at both ends of the toothpick, so it is not necessary to loosen it).
4. Mix soy sauce, soy sauce, oyster sauce, syrup, lemon juice, 2g citronella, turmeric powder and rice wine.
5. Put the chicken into the mixture of 4 and massage for 5 minutes.
6. Prepare a plastic bag, put the chicken in it, then pour the mixture of 4 into it, and squeeze the air in the bag as clean as possible to make the bag semi-sealed and convenient to eat.
7. Refrigerate for at least 12 hours, preferably for 24 hours.
8. After cold storage for 1 day, take out the chicken, remove the seasoning on the chicken, mix a spoonful of soy sauce and honey, brush it on the chicken with a brush, and air dry it for 10 to 15 minutes.
9. Wrap the tip of chicken wings and the root of chicken legs with tin foil to avoid burning.
10. Preheat the oven at 200 degrees, bake it with hot air and rotating gear for 20 minutes, and then bake it at 170 degrees for another 30 minutes.