How to store lemon grass:
Before you can cook with lemongrass, you must first trim about an inch from the hard, woody base and enough of the stiff green top to leave about 6 inches of stalk. Next, peel away the tough outer leaves (usually three or four layers) to reach the tender, pale inner core.
Crush prepped stalk with side of knife, or bottom of pan to release essential oils; cut into lengths.
Next cut them roughly and add it in to blender to mince them.
TO STORE IN THE REFRIGERATOR:
Store in air tight container with kitchen towel on top and bottom of it for upto 2 weeks.
TO STORE IN THE FREEZER:
Transfer minced lemongrass in to ice cube tray and put it in freezer.
Use cubes as required no need to thaw.
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