Tips to freeze fresh herbs for a long time, open the fridge, yes, save the labor

Cilantro, scallions, lemongrass ... can be frozen, but they can be stored for a long time, saving money and saving time to buy many times.

Prepare:

- Coriander

- Scallion

- Ginger

- Lemongrass

- Chili

- Silicone frozen bag

 

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How to freeze spices vegetables:

Frozen cilantro

- Cut off the base and lower stalks of coriander and then soak in a bowl of cold water to remove the dirt on the vegetables. Then wash the vegetables in clean water several times to ensure cleanliness.

- Use a clean paper towel or kitchen towel to completely dry the cilantro.

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- Put the vegetables in a freezer bag (preferably still a reusable bag). Use your hands to squeeze out the air inside the bag, locking the edge of the bag. Then put the bag in the freezer. When you eat, do not defrost the vegetables, just add them directly to the food you like to avoid them.

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Frozen ginger

- Use a knife or spoon to scrape / peel off the ginger. Then cut the ginger into slices. 

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- Put the slices of ginger in the freezer bag, squeeze / squeeze all the air out of the bag, seal the mouth and freeze.

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Note, when eating, there is no need to defrost before chopping. Just take it out of the freezer, chop it up, then add it to cooked or marinated dishes.

Frozen scallions

- Wash scallions and blot dry with clean kitchen towels or paper towels.

- Cut off the end of scallions (where the roots are).

- Cut pieces, chop or chop green onions to your desired size, put in the freezer bag, squeeze out the air, close the edge of the bag and transfer to the freezer.

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- When eating, do not thaw onions, just put them directly into cooked or marinated dishes.

Frozen chili

- Wash peppers under running water and blot dry with paper towels.

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Put the chili in the freezer bag, remove the air, close the edge of the bag and place in the refrigerator.

- With the tiny chili, it can defrost and add to the dish raw. For larger chili peppers, only thaw a little (enough to cut), then chopped, into cooked dishes. 

Frozen lemongrass

- Cut off the heads and tops of lemongrass, peel off the old and hard leaves, wash.

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- Then, cut lemongrass into pieces with a length of about 10cm. Put lemongrass in a freezer bag, squeeze out the air and then stop the ice. 

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- If cooking lemongrass with dishes where the length of the lemongrass is 10 cm, it is not necessary to defrost first (such as beef store, curry ...). With dishes that need to be chopped lemongrass, you can defrost before chopping.

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Good luck!

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