Two lemons, different fates.
Yellow lemons are mostly used in western food and European cuisine. Lemon juice is fresh in the sea, so remove the fishy smell and catch the fresh fragrance. Another common function is lemonade. The best lemons in France are best served with Evian. A liter of water is about three slices of lemon, which tastes between if and if, and lasts the longest.
Green lemon is the beauty of Southeast Asia. Green lemon and yellow lemon are brothers and sisters. Don't mistake green lemon for immature yellow lemon. Although the two sisters are originally from Southeast Asia, their fates are quite different. It is said that there are no yellow lemons in Southeast Asia now, and all plantations are mainly green lemons. Without him, Southeast Asians love spicy and sour food. The taste of green lemon is sharper and thicker, but the fragrance is lighter, which can just set off the classic Southeast Asian sharp taste, but it will not take away the aroma of spices such as citronella and blue ginger.
Yellow lemon: the flesh is light golden yellow, and the taste is sour and thin. After getting used to that sour taste, it is actually acceptable to taste it slowly as a fruit.
Domestic lime: the interior color is like grapefruit, and the green color is yellow. The taste is not sour, and the aftertaste is slightly bitter.
Imported green lemon: the flesh is green and transparent as jade, which tastes very sour, but it is full and round with distinct layers. The aftertaste is long, and the first taste makes people jump, but it has the magic of making people try again like a moth.
The taste of lemon
Because of its acidity, lemon is rarely used as a fruit for direct consumption. Legend has it that Italians like to slice lemons with salt and vinegar for dessert. My generation is stupid, and it makes me feel creepy to think about it.
However, the use of fresh lemons in dishes brings out the best in each other, and wonderful methods emerge one after another.
Among Southeast Asian cuisines, Thai cuisine seems light but sour to spicy; Malays eat thick oil and heavy sauce, but it is sour and spicy and mild. No matter which school of cuisine, if you want to reflect the customs and characteristics of Southeast Asia, you can't do without these two recipes: sour and spicy. Spicy, from Chili.
Sour taste is the unique effect of lemon. Southeast Asian dishes are sour, but vinegar is never used, because the volatile taste of vinegar is not fresh and unnatural. The sour taste of lemon can reduce the fishy smell of fish and soften the meat. With strong dishes, it can eliminate the excessively greasy taste and make people feel refreshed.
Replacing fragrance with acid is also the subtlety of lemon used in Southeast Asia. Hot and humid places are rich in spices, and the rich fragrance of spices such as blue ginger, citronella, Thai basil and black and white pepper makes the dishes "fragrant". Lemons and peppers highlight the delicious taste. Red, green and green spices with various curries, pineapples, coconut milk and other juices look "full of color, fragrance and taste". Color, aroma and taste are the traditional standards of China cuisine, but they can also be perfectly interpreted in exotic customs.