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做菜不要只会用葱姜蒜了,高冷的西式香草开始用起来!

Source: EyeEm

做菜只会用葱姜蒜?看到西式香草绕着走?《生活杂志》请来园艺工作者教您如何将西式香草引入中餐。

来自北京北郎中村花木中心的园艺工作者俞梅女士告诉我们,西式香草其实和葱姜蒜差不多,都是用来去除食材中令人不愉快的气味。不同的是,西式香草一般不能用来呛锅,只能在料理的最后阶段洒在食物上,否则香草的香气会提前挥发。

迷迭香是运用比较广泛的一种香草,可以用来做鱼、做肉,几乎适合一切食材。相比大葱,迷迭香的香气更加受人喜爱。

另外一种用途很多的香草就是罗勒。它的挥发性更强,可以用来做禽类菜肴、水产菜肴,包括贝类。只需要在装盘前加入罗勒叶子,菜肴的风味就会增加很多。即便是拌黄瓜也可以尝试加入一些剪成丝的罗勒叶子,任何菜都可以试试。

cooking
Garlic and herb mussels
supplied

柠檬草和以上两种略有不同,它的质地比较硬无法入口,另外嚼起来也有草腥味,主要在水产菜肴中使用。百里香主要适合禽类菜肴。但其实只要喜欢任何菜都可以尝试。如果担心不习惯可以慢慢增加使用的量,找到自己喜欢的口味。

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