Friends, it's not my boast! If the scent could be packed, I'd like to hand over a big bag of air and mail it to you right now.
This fresh scent comes from lemongrass, which is actually a vanilla and is also known as lemongrass because of the strong lemon aroma of the leaves.
Citronella is considered a prized herb in many places, not only because of its fresh aroma, but also because of its many practical benefits. In traditional Chinese medicine, lemongrass is a flavored Chinese medicine, and its unique aroma helps to reduce stress and insomnia. "Guizhou Herbal Medicine" once contained, lemongrass also has the effect of "replenishing deficiency, relieving cough, analgesic, and calming the heart".
On the dining table, lemongrass mainly plays its role as a vanilla, in fact, just like putting coriander and chives in Chinese food, it can be used to remove fish, and can also be used for freshness, fragrance and seasoning in cooking.
It is a perfect match with chicken, duck, fish, shrimp and other meats
Today, I used lemongrass root to lay the bottom and baked a pot of sea bass.
The materials are minimal, and the pot is simply a feast of aromas, smelling and satisfying!
Ingredients Preparation -
Marinated sea bass: 1 sea bass (about 400g).
15g of shredded ginger and 4g of salt
5g of white sugar, 05g
Cornstarch 5g
20g of corn oil
Garnish:
Citronella 180g
150g sliced ginger
A pinch of red peppercorns.
Let's take a look at the detailed production steps of cooking wine 30g.
Peel the ginger, cut a small portion into thick strips, and cut all the rest into thick slices; Remove the older part of the lemongrass, wash it, cut it into 5 6cm long sections, and pat it flat to bring out the flavor and set aside. *The lemongrass section must be photographed to come out, don't be lazy!!
Slaughter the sea bass, clean it and use kitchen paper to absorb the moisture on the surface, then cut it in half and cut it into large pieces for later use.
Put the sea bass pieces into a large bowl, add shredded ginger, salt, sugar, white pepper and corn starch and mix evenly, finally add cooking oil and mix well to lock in water and flavor, marinate for half an hour and set aside.
Prepare an enamel pot, pour an appropriate amount of cooking oil on the bottom of the pot, spread a layer of processed lemongrass segments at the bottom, then spread a layer of ginger slices, and finally spread the marinated sea bass pieces, sprinkle a little peppercorn grains on the fish, and finally pour in a circle of cooking wine, cover with a lid, and simmer for 7 minutes on high heat.
As soon as the pot is lifted, the aroma of lemongrass reaches its fullest, and as soon as you inhale, your mind is full of fragrance and pleasantness. Looking at the gray and white in the pot, the tender and shiny pieces of meat, it is even more greedy Under the action of steam, the aroma of lemongrass seeps into every inch of meat. When you eat the fish, it is fragrant and delicate, tender and slippery! Even the skin of the fish, when the chopsticks are torn apart, they are moist and tender, and there is no fishy smell. There is also a faint hint of lemongrass in the aftertaste, lingering on the tip of the tongue and intriguing to taste