论文部分内容阅读
“很久以前,马来西亚的娘惹就喜欢把这种植物加入食物里,独特的天然芳香能让食物增添清新、香甜的味道,这一神奇的植物就是—香兰叶。”作为东南亚常用的香料之一,它可以打成汁液添加在甜点内,后来慢慢的演变到以新鲜椰汁混合香兰叶来制作各种食物与糕点,也可将新鲜的香兰叶用于炖煮或用来包裹食物油炸,添加在白饭中一起煮,煮好的饭会有股特殊香味,相当诱人。如今,香兰口味已慢慢被国人所接受,甚至爱上它的独特芳香了。本期的三点一刻,就教你三款用香兰叶制作的清新泰式甜品。浓的椰浆味配上纯纯的香兰叶,那种味道真的是笔墨难以形容,让人不禁食指大动。
“A long time ago, Nyonya Malaysia liked to add this plant to its food. The unique natural aroma gives the food a fresh, sweet taste. This amazing plant is - Pandan Leaf.” As Southeast Asia’s most commonly used One of the spices, which can be added into the dessert as a juice, then gradually evolves into a mixture of fresh coconut milk and pandan leaves for various foods and pastries. Fresh pandan leaves can also be used for stewing or To package food fried, add cooked rice in the boiled, cooked rice will have a special smell of shares, quite attractive. Today, Pandan tastes have slowly been accepted by Chinese, and even love its unique aroma. At this moment, I will teach you three fresh Thai desserts made with pandan leaves. Thick coconut flavor coupled with pure pandan leaves, the kind of taste is really indescribable pen, people can not help but forefinger.