because of its sour lemon , rarely as direct consumption of fruit. However, the use of fresh lemon into the dish , but complement each other , Lotus layers .
among Southeast Asian dishes , Thai food seems to sour to spicy , but light ; Malay food dishes are hot and sour sauce thick oil weight balance , more moderate . No matter which faction dishes to reflect the style characteristics of Southeast Asia , how can they not open around the sour, spicy two tactics . Hot from the pepper . Acid , is the lemon of the detached effect. Southeast Asian cuisine to take acid , but never without vinegar , vinegar too volatile enough fresh natural taste . Lemon sour , fishy fish can understand ,
Belstaff Outlet, can make the meat soft , with heavy dishes you can eliminate the taste too greasy , as one of the cool people .
take acid instead of the Hong also used in Southeast Asian dishes on the subtleties of lemon . Hot and humid place rich in spices , blue ginger, lemongrass , Thai Luole , black pepper and other spices to make dishes of the fragrance style Lemon and pepper makes food The colors red and green curry sauce accompanied by coconut pineapple juice , etc. ,
Belstaff Women Parka, appear to be Color, flavor and the three traditional Chinese cuisine tasting standards , but also in exotic in a perfect interpretation.
Western Europe and the West are also often produced as a lemon sauce . Cantonese Chinese food in the ducks, geese and ultimately, the lemon flavoring ; coastal residents to eat oysters and other seafood , but do not forget to put lemon . Strong acidity of lemon juice , within 15 minutes you can put all the shells to kill the bacteria . Cook cabbage : boiled red cabbage , add a spoonful of lemon juice , can dish Hongyan .