What role does lemongrass play in braised vegetables? How to use it?

In daily life, we will often eat braised vegetables, and we will find that braised vegetables are only sold by some time-honored braised meat shops, and no matter how you make them at home, you can't make the taste they sell, why is this? In fact, this is related to the brine in the braised meat shop. <>

When we make braised vegetables at home, the most common spices we use are bay leaves, cinnamon, star anise, Sichuan pepper, grass fruit and so on. But for some experienced marinated vegetable masters, they will also add such a spice to the marinade, then it is citronella, speaking of citronella may be familiar to some people who have studied spices, citronella as its name suggests, it tastes like a lemon fragrance. <>

If in this aspect of braised vegetables, or for people who have not studied spices, they will simply think that the use of lemongrass spices will be relatively simple, in fact, this idea is wrong, as long as you have a certain experience in spices, then citronella can play the finishing touch in braised vegetables. First of all, there are two kinds of citronella, dry and wet, and the difference between these two types of citronella is also very large, although the two states are relatively similar in taste, but wet citronella has a more refreshing taste than dry citronella. <>

Therefore, for this characteristic, people use these two states of citronella to make different brine, not only to maintain the fragrance of the brine, but also to increase the mellow feeling of the brine, first of all, if we stew meat or make brine in our daily life, it may be the most often used cooking wine, green onion and ginger use these three materials to remove the fish, in fact, the citronella also has the effect of removing the fish, and the effect of his fishy removal is more powerful than these three materials.

Citronella can also have the effect of increasing the fragrance, but the use of citronella can only be used under the guidance of an experienced master, because if you have no experience in making brine, just blindly use citronella, not only will not give full play to the fragrance of citronella, but also may spoil a pot of brine.

It plays a role in enhancing the taste. Citronella is a spice, and it is a herbaceous plant, even if we use this citronella, it will not produce any *** to the human body.

It can improve the taste, also increase the aroma, can also remove the original fishy smell, can play a role in regulating the taste, and can also improve the condition of the food. Because this kind of thing has medicinal properties, it can improve the fishy smell of food, and it can also adjust the taste of food.

Its taste is very unique, with a lemon aroma, which is indispensable in many dishes, and can effectively increase the freshness of some spicy and oil-based dishes, and boiled beef and lamb have a very effective deodorizing effect.

Dried citronella has a rich taste but no umami, and wet citronella has a much refreshing taste compared to dry citronella, and it has a much more refreshing taste, and has a unique freshness of plants. In terms of application, taking brine as an example, dried citronella is more suitable for the formula with rich spices, generally speaking, it is mainly for Sichuan spicy and oil brine, while fresh citronella is more suitable for relatively refreshing brine, such as the brine in Chaoshan and Guangdong. Of course, some friends like to combine two kinds of citronella, with fresh citronella and dried citronella, in a ratio of 2 to 1, used in brine, not only to maintain the fragrance of the thick, but also to increase the freshness.

In practical applications, citronella can not only be used as a spice in brine, it also has other wonderful uses, such as using fresh citronella and salad oil, with a ratio of 1:5, heating over low heat until citronella changes color, making citronella into sesame oil, such sesame oil in cooking beef, pork or fishy seafood, as long as a few drops, not only can enhance the fragrance, but also improve the fishy smell of meat.

The wonderful use of citronella is not only that, we all know that pickling meat before cooking is an important part of many flavor dishes, and citronella also has a good performance in this aspect, such as many Yunnan and Southeast Asian cuisines, citronella is used to make marinades. For example, the delicious lemongrass pork ribs are marinated with 20 grams of lemongrass, 20 grams of chili peppers, 14 grams of garlic, 10 grams of green onion and ginger water, 3 grams of white wine, and 2 grams of salt.

Not only that, citronella can also be made into dipping sauce, with the tender heart of fresh citronella, with chili pepper, garlic stirred into minced, plus fish sauce blending, a unique flavor of dipping sauce is completed, with it with seafood, pig goods is indeed a unique flavor of the taste.

Citronella bar, citronella is more common, you can also be a little, each formula can be tried, but don't try it at one time, after all, it's too wasteful, try a recipe every time, after trying it to see which formula is the most delicious, use which, so it's not a waste of materials, this is the most money-saving method, after all, those formulas are tried by others one by one.

Citronella plays an important role in brine, brine vegetables. Friends who like to make brine and braised vegetables must have lemongrass.