【科普知识】西餐香料终结版-36种西餐香料中英双语介绍.pdfVIP

【科普知识】西餐香料终结版 - 36 种西餐香料中英双语介绍 Most people are accustomed to usingfresh basil （罗勒）in their favorite Italiandishes, but this licorice-like herb is equally at home in a Thai coconut curryor a Provencal pistou. Dried basil tastes completely different from fresh, soif you want to add a shot of basil flavor try blending basil with olive oil andstoring cubes in the freezer. 大多数人最喜欢的意大利菜肴中都会加 一些罗勒。这种带有甘草和茴香味的香草无论在东南亚泰式 咖喱还是普罗旺斯传统的蔬菜蒜泥浓汤 (Pistou) 中都有协调 的表现。干罗勒和新鲜罗勒风味完全不同， 若要保鲜时间长， 可将罗勒用盐腌，并放入装有橄榄油或醋的瓶子，并将瓶盖 密封，放入冰箱保存。也可将叶混合少量水榨成浆汁，注入 小瓶，放进冰屉可贮存 6 个月。译者注：罗勒非常适合与番 茄搭配，不论是做莱，熬汤还是做酱，风味都非常独特。 （月桂叶）Bay is one of the herbs thatplays an important supporting role; You ’d miss it if it weren ’t there, butwouldn ’ t necessarily be able to name what was missing. The longer, narrowerCalifornia bay leaves are more pungent than the Turkish ones, so check whatyou ’ve got before following a recipe. Fresh bay leaves, which are much moreflavorful than dried, are becoming more commonly available in supermarkets. 月桂叶是几种最主要的起辅助作用的香草之一，虽然只是搭 配使用其风味仍然不可或缺。长而窄的加州月桂比土耳其月 桂更强烈所以要注意区分。新鲜的叶片也比干的更有味道， 在有些超市里可以买到。译者注：其实很多人跟倾向于使用 土耳其月桂，因为味道更柔和，薄荷味不会那么强。 Chives （香葱） add a flavor similar toonion without the bite. Plus, their slender tube-like appearance looks great asa garnish either snipped and sprinkled or laid elegantly across a plate. Addthese delicate herbs at the very end to maximize their color and flavor. Purplechive blossoms are more pungent than the stems and can be a beautiful additionto a salad. 香葱提供了洋 葱的类似风味而避免了其辛辣感。葱叶长而空心，茎柔细而 香，洒在盘中也是很好的装饰。香葱含有较多挥发油，烹调 加热后会迅速在空气中释放，为不同菜肴添上美味和美色。 译者注：大家都很熟悉的香葱属百合科葱属，多重生宿根的 草木植物，原产地有说是中国，也有说是西亚。 Supposedly there is actually a gene thatdetermines whether or not people like cilantro （芫荽叶、香菜） , so this herb is truly a loveit or hate it proposition for most. It ’s still one of the m