它是什么？
柠檬草是印度的僵硬草，被广泛用作亚洲美食中的草药。在温暖的气候下，柠檬草是一种尖锐的，多年生的，蓝绿色的草，在3至6英尺高的级联团块中生长。
这种柑橘类植物在许多东南 - 亚洲美食中都发挥了主角，从咖喱到冷饮料都增加了其独特的风味。不久前，除了在亚洲市场外，几乎找不到。但是如今，柠檬草正在成为主流，进入超市的农产品部分。
In addition to its uses in the kitchen, it’s valued medicinally as a remedy for a wide range of ailments, from stomach troubles and fever to depression. As the name suggests, it has a citrus aroma and lemony flavor. It can be dried and powdered, or used fresh.
How to choose:
Much of lemongrass’s flavor is concentrated in its lower, cane-like stalks, which is why most markets sell them already trimmed of their leafy tops, leaving just a few short, spiky blades still attached. Look for firm, pale-green stalks with fat, bulbous bottoms and reasonably fresh-looking tops (they may be a little dry but shouldn’t be desiccated or yellowed).
How to prep:
There are two main ways to cook with lemongrass, and each determines how you handle it. Toinfuse teas, broths, soups, and braising liquids, trim off the spiky tops and the bases, crush the stalks with the side of a knife to release their aromatic oils, and then cut them into 1- or 2-inch pieces. Remove the pieces before eating (they tend to be woody) or eat around them.
使用柠檬草in marinades, stir-fries, salads, spice rubs, and curry pastes, trim the top and base of the stalks—you want to use only the bottom 4 inches or so. Then peel off any dry or tough outer layers before finely chopping or mincing. Lemongrass holds up to long cooking and gains intensity the longer it’s cooked. If you’d like a strong lemongrass flavor, add minced lemongrass at the start of cooking, browning it along with the other aromatics. For a lighter, fresher lemongrass flavor, add it near the end of cooking.
Though lemongrass stalks measure a foot long or more, almost all of the flavor is contained in the bottom 5 inches or so of the stalk. To get to that flavor, cut away the thinner top portion of the stalk and the very woody base. Then peel away the tougher outer layers to get to the more tender part of the stalk. (You can use all these scraps to make a soothing herbal tea; steep them in boiling water for 5 minutes, then strain.) Even after peeling, lemongrass is quite fibrous, and it’s best to either use it whole to infuse flavor and then remove it, or chop it very finely. To make chopping it easier, use a sharp knife and slice it into thin rounds first.
How to store:
To store, wrap in plastic and refrigerate for two to three weeks, or freeze for up to six months.
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Thanks for sharing excellent Post.
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