Stop overusing lime and lemon, in addition to slicing and squeezing juice for drinks and sprinkling on grilled goods, just use two magical things - "salt" and "time" to transform them into a flavorful, full of personality "salted lime/lemon", how versatile and appetizing in summer, you definitely have to try it!
Here's how to use salted lime/lemon, but before you start, will you tell the difference? In fact, there are often misconceptions in the market, yellow is lemon, green is Lyme, this concept is not right at all, color is not the point, whether it is lemon or Lyme There are many varieties, but there are common characteristics as follows:
— Lemon: oval shape, pointed and convex at both ends, thick and wrinkled, seeded
— Lem: Round shape, thin and smooth skin, seedless (such as the common seedless lemon, which is actually a type of lime. ）
Back to the point, to make a salted lime/lemon, you only need three things: a sealable glass jar, a few limes or lemons in the bottle, the right amount of salt, and that's it! You put the four-cloved lime/lemon in the jar while sprinkling with salt, making sure the two are stacked on top of each other. After installation, seal it, put it in a cool place, and leave it alone. Wait patiently for a month, go over and take a closer look, finally it's time to open it!
Basically, salt grains as long as evenly stained Lime/lemon can be, if you pay attention to some, generally speaking, about 20%-30% of the weight of the ingredients, don't be afraid of too salty and reduce the amount, salt is enough to inhibit the growth of bacteria. In order to avoid mold, the lime / lemon must be dried after washing, and the jar should also be dried and sterilized beforehand.
What's special about salt plus lime/lemon?
Salted lime/lemon is really very simple. When the evenly coated lime/lemon is stacked in the tank and squeezed against each other, the juice dissolves the salt to become an excellent salt brine, and after soaking for a month, the flavor begins to change, the original sour taste becomes mild, the natural aroma is more pronounced, soft and with floral and fruity notes, which you have never experienced before.
Either organic, or not?
The point is that you need to use high-quality organic lime/lemon and wash it very cleanly before salting. If any pesticides and chemical sprays remain on it, the final product will have an unpleasant chemical odor. (Non-toxic lime/lemon is also possible, note that the epidermis needs to be wax-free.) ）
The pulp and juice are a bit out of favor
Usually salted lime/lemon is not very good with pulp or juice, because it absorbs too much salt during the pickling process and is too salty, the essence is actually the soft and delicious green skin and the inner white peel.
How exactly should I use salted lime/lemon?
After marinating for a month, the pulp can be cut off and discarded, as it is no longer useful, and the excess salt on the peel can be rinsed and wiped to the fullest. (In fact, the leftover juice is good for marinating meat, and even the lime/lemon chunks of belt meat can be washed off the excess salt and chopped and sprinkled on grilled fish or salads, etc., so as not to waste the time of waiting and the efforts of farmers.) ）
The chopped peel goes well with Greek yogurt and is great for lemon vinaigrette and added to stews or marinades. Sprinkle a little on the roast lamb shank and make vanilla oil that resembles Argentine parsley sauce, and it goes well with grilled seafood. In short, any dish that suits a light citrus aroma and savory taste can be tried.
The only thing to note is not to heat the salted lime/lemon, although it is harmless, but too high a temperature will cause the beautiful and subtle fruity aroma to evaporate.
After reading these applications, hurry up and marinate the lime or lemon, let it cover the meat and fishy smell with a refreshing fragrance, and bring out the natural taste of the ingredients, make some refreshing and appetizing dishes!