What is basil dish? Basil leaves are what kind of dishes

Basil itself is a spice, fresh can be added to cold dishes, it seems that it is not possible to cook directly, you can stew meat or process seafood. You can consume some of the tomato sauce you make your own.

Basil is a kind of herbaceous plant (Chinese herbal medicine), it can be used for medicinal purposes and dishes, and it is also a rare spice in cooking.

Basil, also known as orchid, is a large family. At present, the varieties on the market include sweet basil, holy basil, purple basil, green basil, dense basil, dwarf violet basil, lemon basil, etc.

Basil whole grass is aromatic.

The basil you said is a kind of aromatic vegetable, this kind of vegetable in foreign countries (Europe) and the southern region of our country has a good market, we have just introduced the success of the north, the people have not yet recognized, the sales situation has not been opened.

Basil leaves (also known as nine-layer tower leaves, also called fish parsley).

Wild or cultivated, it is found in tropical Asia. There are wild in Yunnan, Guangxi, Guangdong, Fujian, Taiwan and other places in China. Prefers to grow in well-drained soils.

Harvested in September, the sediment is removed, washed, cut into sections, and dried. It can also be used fresh. The part used is the aerial part of basil, a plant of the Lamiaceae family.

Basil leaves are perennial erect herbs, and the whole plant is aromatic. Stems quadrangular, multi-branched in the upper part, purplish-green, pubescent. The leaves are opposite, the leaves are ovate, the apex is pointed, the margins are serrated or entire, and there are glandular points under the leaves.

The inflorescence is apical, with about 6 flowers per whorl, the flower axis is long and pubescent, and the corolla is pale red. Small nuts ovate, dark brown. Flowering period 7 September.

The leaves are warm and used to prepare Italian dishes, mixed with garlic and tomato for a unique taste and increase the texture. Essential oils can be used in perfumes or soaps to add a special fragrance. It can be used as a seasoning for dishes and can dispel fishy smells. It is mostly used in Italian cuisine.

Difference Between Basil Leaf and Rosemary

1. Different uses: Basil leaves are mainly used for food seasoning, and rosemary can be used for flavoring, spices, mosquito repellents, etc.

2. Different origins: basil leaves are native to Africa, and rosemary is native to Europe and the Mediterranean coast of North Africa.

3. Different tastes: Basil leaves smell like star anise, and rosemary is rich in flavor, mixed with this pungent taste.

1. Basil is very suitable for pairing with tomatoes, whether it is made rai, soup or sauce, the flavor is very unique. It can be used for pizza, spaghetti sauce, sausage, soup, tomato juice is not cracked, and drizzled with juice.

2, and salad dressing. Basil can also be mixed with oregano, baiyucha lining, and sage, and it is very mellow in hot dogs, sausages, sauces, or pizza sauces. Many Italian chefs often do.

3. Use basil instead of pizza grass. It is also a commonly used seasoning in Thai cooking.

4. The consumption of basil in Guangdong Haifeng is very extensive, and the well-known thing is to make salty tea, and it is necessary to add a few pieces of basil to salty tea. In addition, boiled tofu soup and stir-fried snails are the best partners, with a unique flavor!

The scientific name of Le Cai is Sanjiapi, Sanye Wujia. Because it has thorns between the branches, the spines are hook-shaped, its leaves are palm-like compound leaves alternate, 3 leaflets, and three hook-like spines are also long at the base of the petiole, so it is called the cabbage. It is native to hillsides, valleys, forest edges and shrubs. Looks like this.

The scientific name of the vegetable is three plus skin, three leaves and five plus. Because of its branches and disadvantages, the internodes are thorny, the spines are hook-like renting macro faction, its leaves are palm-like compound leaves alternate, 3 leaflets, and three hook-like spines are also long at the base of the petiole, so it is called the coarse vegetable. It is native to hillsides, valleys, forest edges and shrubs.