Red flowers need green leaves to be supported to make them more beautiful, and the same is true for food. The tummy mentioned here is not only a visual effect, but more of a green leaf gives the taste bonus points. The reason why green leaves have a taste is usually to drive away from harm, not to give them to people to eat. From this perspective, it should be considered delicious to eat green leaves!
The smell emitted by different plants plays the role of painting dragons and turning the ordinary into characteristics in diet. For example, I like to eat tofu and prefer tofu from a specific small shop. The taste and quality of tofu itself are of course important. For me, the more important thing is sugar water. The sugar water in this family has a faint taro fragrance. After eating tofu, the mouth is fragrant. In my mind, the soybean shops ranked second and third, they also carefully cooked the sugar aroma, but the amount between experts is often at the difference of zero points and one point.
In fact, that point of view is just to make good use of spice plants. The wife of the owner of the tofu shop comes from Indonesia. According to her family-friendly cooking, she not only uses Huang Ersha, the most popular Huang Ersha in Taiwan, but also adds coconut brown sugar used by locals and scented leaves commonly used in Southeast Asian cuisine. Xianglan leaves are also called Qilan, Banyan leaves in Taiwan, and many other names. My scented leaves are oily and smooth without spots and color changes, and the leaves are more than seven. Just like other leaf plants, they are easy to survive indoors and outdoors. A new plant will grow next to it, with great vitality.
Scented leaves can not only give the sugar water a light fragrance, but also use it when cooking sweet dishes. You can even chop juice and use it as a natural food dye to make the noodles and cakes made into a beautiful green color. Not long ago, a food poisoning case occurred in Taiwan. Xianglan Ye tea from Southeast Asia was discussed all the time. Later, it was proved that Xianglan Ye itself is not toxic and can be used as a cooking and ingredient.
In addition to Xianglanye, coconut brown sugar, which is very common in Southeast Asia, also comes to Taiwan with Indonesians. In Indonesian food stores or supermarkets with special food ingredients in Southeast Asia, you can buy it at the price of the people, but the price is still higher than sucrose. The raw material of sucrose is sugar cane. The raw material of coconut brown sugar is very romantic. It collects nectar water from the top of the coconut tree, adds heat and evaporates water, and then condenses the brown sugar or stir-frys the sugar. The sugar water boiled with coconut brown sugar does not have the flavor of coconut, but it is not as sweet as sugar and has a richer taste. It is packaged as a healthier natural sugar in health food stores and organic food stores.
Another green leaf I often use is the moon peach from the family Agaricaceae, just like the fragrant leaf. The moon peach leaf also needs to be heated before it will dissipate the fragrance. Recently, the temperature has dropped. It is suitable for eating some rice with thick flavors. I was eager to eat oily food. So, I put the glutinous rice in water, prepared the ingredients, mushrooms, turtle beans, chestnuts, and red tangerines, and went to the yard to pick moon peach leaves.
There is a straightforward leaf in the middle of the moon peach leaf, which is the hero of supporting the big leaf of the moon peach leaf. In Indonesia, I have seen locals use it as a tine-shaped tooth label, and steam the food by fixing the leaves. The steamed food must taste even more delicious. I just cut off the soft leaves, put them in the steamed pot, then put them on the glutinous rice oil that was almost cooked, then put them on a layer of moon peach leaves, and then put them in the pot and steam for 20 minutes.
Although only a short steaming and heating are added, the unique fragrance of the scent of the scented peach leaves has spread out. After eating moon peach oil, drink a bowl of fragrant coconut sugar-sauce tofu with the same aroma. It is a complete meal of savory food. Thanks for the green leaves.