The first odor of lemongrass smells similar to detergent powder, but it is this odor that makes lemongrass so decisive in brines (especially southern brines).

Lemongrass oil, commonly used in salt water and also known as vanilla, is one of the more common herbs in the family Gramineae, which is a general term for more than 50 species of aromatic plants in the genus Citronella. Perennial lemongrass herbs, clustered, with straight, grassy-scented stems throughout, have flat, long, linear blades that are thinned at the top and roughened at the edges.

Lemongrass usually grows in valleys or moist meadows at altitudes of 1200 to 3600 m. It is also used as an aromatic herb in the Indian and Islamic countries. It is produced mainly in India and Islam, and throughout tropical Asia. It grows in Yunnan, Inner Mongolia, Ningxia, Gansu, Qinghai and other provinces. Lemongrass on the market today is mainly produced in Yunnan Province.

The stems and leaves of lemongrass all contain volatile oils that are composed of citral, so they smell like lemons and are the main source of aroma, hence lemongrass is also known as lemon grass. Lemongrass can be harvested throughout the year and can be used fresh after harvesting or dried after removal of sediments. Thus, lemongrass can be used dry or fresh, and both can be used in brine, but brine has the effect of both. Not both are the same. What role does lemongrass play in vegetable stews? How is it used? We'll break this down into two parts. This is the role of fresh lemongrass in brine and dried lemongrass in brine.

Fresh Lemongrass in Brine and Uses

Fresh lemongrass has a pungent, cool, numbing, lemony aroma. It does not have as heavy a flavor as dried lemongrass. This is mainly due to the fact that it contains a lot of water and has a fresh aroma similar to that of fresh ginger and lemon. By its very nature, fresh lemongrass in brine acts as a grease reliever and flavor enhancer, and stimulates the appetite, as is well-documented in freshly flavored Chiu Chow brine.

The Chaozhou brine seasoning focuses on the principle of harmony between the monarch and the priest, with southern ginger as the main feature, used in the largest quantities and with the most prominent aroma. Spices such as lemongrass, sand nuts and white mouth are the main supporting role of "Chan". Most of the other spices can be used synergistically, in a wide variety and in small amounts, with each being used as a "secondary" spice. The remaining spices, such as licorice, do not produce flavor by default and are used primarily in the mixing or "making" of various pharmaceutical products.

Lemongrass is fresh lemongrass that can be used. Teochew brine is mainly brined using old hen, big bones, pork belly, pig feet, chicken feet, gin ham and other ingredients. The finished product will inevitably have a slight flavor. The addition of fresh oily lemongrass has a degreasing effect. Fresh lemongrass consists of two parts, the stem and the leaves, both of which can be put into the brine. The leaves of lemongrass are placed in the brine like knotted ropes. Teochew brine spices and fresh lemongrass *** enjoy a teaching lesson, this is the ratio of spices.

100g of anise, 100g of campari, 50g of whole fruit, 1 slice of mangosteen, bay leaf, cumin, white pepper, 30g of nutmeg, 60g of cinnamon, 20g of Chinese peppercorns, 30g of orange peel, 30g of fruit peel, 30g of licorice, 100g of white nutmeg, 2 dogs of gecko, 10 g of cloves, 25g of grits, 25g of angelica, 150g of fresh lemongrass, 250g of fresh ginger .. Fresh lemongrass is suitable not only for brine, but also for boiling spice oils, marinades, and grilling. For example, when you make lemongrass grilled fish, banana leaf grilled fish, you put lemongrass, ginger, lemon leaves and other spices. Fishangle fish is marinated on the surface of the fish, then wrapped in banana leaves and burned, resulting in a product that is both flavorful and fresh.

Folks in the south may find it easier to use fresh lemongrass, while those in the north will use it, or you can buy it on the internet and it is not very expensive. If you can't buy and use more product at one time, dry small rolls of paste, wrap them in paper, then place them in a new storage cabinet and keep them for about half a month.

Functions and uses of lemongrass dried in brine

Dried lemongrass is obtained after drying fresh lemongrass, during which the water evaporates and its unique aroma is enriched. Taking into account these properties, the main function in brine is to remove the fishy taste, inhibit off-flavors and enhance the flavor. It is particularly suitable for bitter flavors with a strong taste, such as Szechuan bitter and oily bitter. Dried lemongrass has a strong, long-lasting flavor, so do not add too much when using it. Otherwise, it will have a poor flavor, which is unacceptable. Usually, add about 10 grams of brine for every 50 kilograms of brine.

If the dried lemongrass is used in the brine, it has a strong odor, so the amount used is relatively small, and when used, it should be cut into small pieces, mixed with other spices to rub off the dirt, and then put it into the material bag. Dried lemongrass is lighter in texture, has thinner leaves, is quicker in aroma, and has fat-soluble spices, but sticks easily when fried in oil, so it can be put into a bag immediately instead of being fried.

In addition to using dry insyl, steamed meat, beef and some kids and such food, even if tied 5 flowers and then tightened, also played a perfume.

Fresh and dried Inshil can also be used as an alternative, but you can be careful about its dosage. Typically, the ratio between fresh and dry fragrances is 5-10:1. share your educational sessions with a square bird comparison of dry fragrances.

Southern ginger, 8 horns, acid, grass berries, white trutum, cinnamon 28 grams, allspice, fennel, white pepper, 12 grams dare 12 grams, 4 grams of allspice, 6 grams of allspice, rosmarinus officinalis, small dried chilies Huang Zhi-

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In the brine of brine, in addition to using it on its own, you can mix it individually to increase the aroma and to give off a more intense scent, and to blend brines for a more perfect flavor (the ratio of fresh to dry flavors is usually 2:1).