今天，我就说说我在六月份的 Basil Magazine 写的一篇关于以 En Papillote 烹煮方法, 做一道好吃有营养意大利面。 传统的 En Papillote 用烘烤纸把食物包起来，后放入烤箱烤煮/烤熟。我用相同的道理把蔬菜包起来清蒸。一来，蔬菜不在烈火中烹煮，营养不会轻易流失； 二来，水分也被保留。
The Magic of Parchment-Cooking (En Papillote) – by HL Tay
The popular technique of “En Papillote” that means “in parchment” in French, refers to a method of cooking in which the food is “sealed” in a carefully folded parcel or pouch, and then baked in the oven.
With parchment-cooking, seasonings are often also kept minimal to preserve the delicate in cooking. The choice of herbs and spices (garlic, ginger, shallots, parsley, cilantro, basil, thyme, red chili flakes, turmeric power, extra virgin olive oil etc.) depend on the particular recipe. If you are not a vegetarian, a complete entrée of salmon en papillote with thin asparagus spears and carrots ribbons can be prepared within minutes; and if you are a vegetarian, be delighted how you can easily create your own veggie packet that makes a worthy meal.
Note: The complete article first appeared in Basil Magazine, June 2011 Issue