BAY LEAVES / BAY LEAF
BAY LEAF
Bay leaves are suitable for all kinds of dishes, with strong smell and anti-corrosion function. Can be placed in rice barrel bay leaves to get rid of rice insects.
Bay leaves, also known as geraniol, has a strong aroma, is to remove the common smell of meat smell of spices, cooking beef, cattle can play an excellent effect. However, because of its heavy taste, wok should not put too much, otherwise it will cover the main ingredients of the original flavor
Bay leaves smell a bit like the taste of cinnamon, aroma, can be appetizers, eliminate flatulence, remove the foul smell and have anti-corrosion effect. Medicinal words can ease the pain, the treatment of skin diseases, is a very common in Western cuisine spices.
Bay Leave
Origin: the Mediterranean coast, Greece, Turkey
Efficacy: ease pain, treatment of skin diseases
Refreshing and elegant atmosphere of bay leaves, in ancient Greece and Rome, a symbol of wisdom and victory. Once upon a time, the victors of the Olympic Games were given the "crowns" of the Roman emperors, and the laurels were made of bay leaves. Do not underestimate the hint of fragrance that hint of bay leaves, in addition to all kinds of cooking outside, but it has a strong smell and anti-corrosion function Oh! As long as the rice bucket in a small piece of bay leaves, you can achieve the effect of driving away rice insects.
Bay laurel, laurel leaf, laurel leaf, bay leaf, bay
English name: Bay
Nickname: bay leaves, laurel leaves, geraniol
Storage: fresh bay leaves as long as placed in a cool and ventilated place for some time, the leaves will naturally dry and become dried bay leaves. The dry bay leaves as long as the sealed container, put a year to a year and a half fragrance will still exist.
Edible parts: leaves.
Cuisine: with the role of fishy, so commonly used in pickled foods, some dishes will be stuffed into the body of the laurel leaf material and then baking, and because the laurel leaves need to be cooked for a long time to release the taste, so add soup Stew into a common way of cooking.
Delicious focus: just pick the bay leaves under the direct cooking will be bitter taste, if put to a little yellow, you can reduce the bitter taste of this unit, but still should not be put, so as to avoid the hardships of the entrance, and dried bay leaves as long as the smell It does not smell, you can not use the dishes.
Bay leaves are suitable for all kinds of dishes, with strong smell and anti-corrosion function. Can be placed in rice barrel bay leaves to get rid of rice insects.
Bay leaves, also known as geraniol, has a strong aroma, is to remove the common smell of meat smell of spices, cooking beef, cattle can play an excellent effect. However, because of its heavy taste, wok should not put too much, otherwise it will cover the main ingredients of the original flavor
Bay leaves smell a bit like the taste of cinnamon, aroma, can be appetizers, eliminate flatulence, remove the foul smell and have anti-corrosion effect. Medicinal words can ease the pain, the treatment of skin diseases, is a very common in Western cuisine spices.
Bay Leave
Origin: the Mediterranean coast, Greece, Turkey
Efficacy: ease pain, treatment of skin diseases
Refreshing and elegant atmosphere of bay leaves, in ancient Greece and Rome, a symbol of wisdom and victory. Once upon a time, the victors of the Olympic Games were given the "crowns" of the Roman emperors, and the laurels were made of bay leaves. Do not underestimate the hint of fragrance that hint of bay leaves, in addition to all kinds of cooking outside, but it has a strong smell and anti-corrosion function Oh! As long as the rice bucket in a small piece of bay leaves, you can achieve the effect of driving away rice insects.
Bay laurel, laurel leaf, laurel leaf, bay leaf, bay
English name: Bay
Nickname: bay leaves, laurel leaves, geraniol
Storage: fresh bay leaves as long as placed in a cool and ventilated place for some time, the leaves will naturally dry and become dried bay leaves. The dry bay leaves as long as the sealed container, put a year to a year and a half fragrance will still exist.
Edible parts: leaves.
Cuisine: with the role of fishy, so commonly used in pickled foods, some dishes will be stuffed into the body of the laurel leaf material and then baking, and because the laurel leaves need to be cooked for a long time to release the taste, so add soup Stew into a common way of cooking.
Delicious focus: just pick the bay leaves under the direct cooking will be bitter taste, if put to a little yellow, you can reduce the bitter taste of this unit, but still should not be put, so as to avoid the hardships of the entrance, and dried bay leaves as long as the smell It does not smell, you can not use the dishes.
