滇西小哥 Dianxi Xiaoge DXXG 20230412 「四季調料」香茅草 傣族菜裡的靈魂調料
在雲南傣味菜裡，要說記憶深刻又不可替代的調料，那一定是香茅草，它有檸檬和柑橘的香味，清新又濃郁，香茅有去燥敗火的功效，所以在傣族菜餚裡會被頻繁的用在燒烤和炒菜裡，或者夏日炎炎的時候當作解暑的茶飲來喝。每次聞到這獨特的檸檬香，就有一陣透心的清涼，接著就是抓心撓胃想吃的傣家菜。
In Yunnan Dai cuisine, the most impressive and irreplaceable flavouring is lemongrass. It has an aroma of lemon and citrus that is fresh and strong. Lemongrass is frequently used in barbecue and stir-fries in Dai cuisine because it can reduce and relieve internal heat. In the hot summer, it's often used in cooling tea to relieve summer heat. Smelling this unique aroma of lemon, I feel refreshed and then I get a craving for Dai cuisine.
