Composition of Lemon Balm Essential Oil and How to Eat Lemon Balm
The scientific name of lemon balm, "Melissa", means "bee" in Greek, because after the leaves are crushed they give off a fresh lemon-like fragrance, and it was named for attracting swarms of bees. Lemon balm essential oil is extracted from this herb, so it is called lemon balm oil. What are the components of lemon balm essential oil? How do you eat lemon balm?
The main chemical components of lemon balm essential oil: geranial, germacrene, nerol, and caryophyllene.
How to eat lemon balm
1. Lemon balm pan-fried patties
Ingredients: 300 grams lemon balm, 30 grams red pepper, 50 grams flour. Seasonings: 60 grams egg liquid, 10 grams cornstarch, 5 grams salt, 30 grams salad oil.
Method: Wash the lemon balm and cut it into fine pieces; wash the red pepper and cut it into small dice; add the flour, egg liquid, cornstarch, and salt to 50 grams of water and mix into a thin batter for later use. Put the chopped lemon balm and diced red pepper into the thin batter and stir evenly; pour salad oil into a nonstick pan, and when it is heated to 50% hot, add the mixed thin batter and fry over low heat for 3 minutes, then flip the whole patty, and fry the other side over low heat for 2 minutes before removing from the pan. Take out the fried lemon balm patty, cut it into triangular pieces weighing about 10 grams each, and arrange on a plate.
2. Lemon balm cheesecake
Ingredients: 300 grams cheese, 90 grams milk, 4 grams gelatin, 200 grams cream, 10 grams lemon balm, 100 grams brown sugar, 100 grams white liquor, 10 grams lemon juice.
Method:
(1) Squeeze juice from the lemon, wash the lemon balm and grind it into powder with a grinder for later use; heat the cream cheese over water to warm and soften it; add fine sugar and milk and mix until there are no granules;
(2) Then add mint liquor and stir evenly; soak the gelatin in ice water until soft, drain it, pour it into the cream cheese and mix evenly;
(3) When the animal-based fresh cream has been whipped with an egg beater to 60% stiffness, pour it into the cream cheese; then add the lemon balm powder and stir evenly;
(4) Finally, pour the cream cheese into a small round baking mold and smooth the surface with a scraper; then place it in the freezer and freeze at -18°C for about 30 minutes.