Tarragon Leaves Tarragon Leaves Tarragon Leaves are mainly produced in France, Siberia in Soviet Russia, and California in the United States. Snakewort leaves exude a refreshing, sweet flavor, with a hint of anise. Compared with the strong flavors of rosemary and sagebrush, they appear lighter and more lasting. It is also one of the spices loved by French gourmets, especially in snail dishes. It is suitable for meat processing, chicken processing, eggs, tomato-containing dishes, soups and fish preparations (in fish and shellfish dishes, in veal and rabbit dishes, with chicken livers, and in chicken or fish soups) and can be added Use in various salad dressings or make various sauces (Hollandise, B'earnaise and Tartare).
Artemisia is one of the most fragrant herbal spices with an alluring aroma, making it a favorite condiment among gourmets.
The most popular wormwood is the one produced in France, which has a more fragrant and exciting taste.
Artemisia is a versatile spice that can be used in fish, vegetable salads and chicken, and is often used in vinegar.
In Cajun cuisine, it is often used to pickle carrot salad, cook seafood and make marinades.
How to eat: fried eggs, fish soup.
Snake wormwood is the main seasoning of traditional French snake wormwood sauce and snake wormwood vinegar.
Tarragon comes from the French Estragon, which means little dragon.
Artemisia was indirectly mentioned in the 13th century as a vegetable condiment, hypnotic and breath scent.
Ginger and Scallion Flower Crab
Ingredients: 500 grams of flower crab, onion, ginger, garlic
Seasoning: oil, sesame oil, white pepper, salt, lemon Juice, wormwood leaves
Method:
1. Wash and cut the crabs; wash and cut the ginger, onions and garlic and set aside.
2. Put the cut flower crabs and onions into a container, add a little oil (a little bit), an appropriate amount of white pepper, and marinate with the juice of 1 to 2 slices of lemon for 30 minutes.
3. Turn on the heat, pour a tablespoon of oil into the pot, sauté the ginger and garlic until fragrant, pour in the pickled flower crabs, stir-fry until the crab body turns red, add a little water, and cover the pot. 3 minutes.
4. Open the lid of the pot, add an appropriate amount of salt, a little sesame oil, and the remaining green onion tails, stir-fry a few times and serve.
PS:
a. When killing crabs, the crab intestines and other internal organs must be cleaned, as they are said to be poisonous.
b. Do not add soy sauce, because soy sauce will take away the delicious original flavor of the crab itself.
c. Add wormwood leaves when frying crabs to make them taste better.
Rosemary is widely used in cooking. The fresh twigs and leaves have a strong aroma and can eliminate the fishy smell of meat. A few twigs and leaves (do not use too much to avoid destroying the original flavor of the food) can be used to grill the ribs. (pork chops, lamb chops and beef short ribs). Roast chicken with rosemary, especially delicious.
If you can add some rosemary leaves when blanching lettuce for salad, the special aroma will be easy to incorporate into the dish. If the dish needs to be heated for a long time, you can use dried rosemary or add a little rosemary powder after cooking. Rosemary flowers can also be used in salads, garnished with dishes, and added aroma and flavor.
Rosemary herbal tea is good for the heart, relieves pain and helps you sleep (Gao, 2000). Usually, 5-10 cm twigs are picked, washed, placed in a tea bowl, brewed for 2-3 minutes, and ready to drink. The longer the time, the stronger the aroma. Add the twigs to lemon soda water for a particularly good flavor.
It has also been reported that drinking a small cup of wine soaked in rosemary every day can reduce heart attacks (Zhang Yi, 1999). Can also be used to make herb vinegar. Soak rosemary leaves, mint leaves and anise leaves in boiled water for 20 minutes. After filtering, it can be used as mouthwash to maintain oral health.
In addition, it can also be used in baking bread, pastries and biscuits, such as rosemary cheese sticks and rosemary sweet cakes. Use it in vanilla desserts such as rosemary orange and rosemary apricot mousse. Its essential oil is an ingredient in many cosmetics and absinthe. It can also be used as a craft decoration for wreaths and wax wreaths.
Rosemary has the effect of enhancing memory, so it is the best potted herb for office desks and desks. Because rosemary leaves are leathery and not as tender as other herbs, they are easier to preserve. Usually picked before or just after flowering, the fragrance is strongest.
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