All the green leaves not only are they delicious, rich in nutrients such as iron and vitamins and culinary options suitable for preparing salads and infusions; also serve as a wrapping material for other cymbals exquisite
Some of these leaves are ideal for steaming, because they cover and aromatize different foods in a nutritious way and without altering their properties - on the contrary, they only improve them.
Here are 6 types of sheets recommended for this purpose:
Avocado leaves.- Rich in fats and vitamin E, these leaves are native to America and widely used in the Oaxacan and Chiapas cuisines from Mexico. They present a slightly sweet taste and they are used to wrap tamales and pieces of meat; also they are used to flavor beans and quesadillas.
Algae.- Rich in minerals and vitamins, the algae are typical of oriental food, mainly in dishes such as sushi and as a garnish and decoration for other Japanese and Chinese foods. The color of the algae can vary between green, brown or red.
Saint leaf.- Rich in fiber, this plant -like the avocado leaf- is widely used in the Mexican food. With a anise-like fragrance, these sheets are ideal for wrap tamales and fish and to flavor beans, mole or quesadillas.
Banana leaves.- Although no nutrients are known, banana leaves can be used to steam various dishes. Its origin comes from tropical zones.
Grape leaves.- Rich in fiber and minerals, this plant is native to Turkey and very common in Arab, Turkish, Lebanese and Ottoman cuisine. It has a spicy flavor that can also be used to stuff pine nuts, rice, peppers, walnuts or lamb meat.
Corn or corn husks.- By last, corn husks are used only for wrapping tamales as they do not have nutrients or any other culinary use.
Source: Reform, sect. Good table
Image: freephotos