How to Preserve Cilantro (Stays Good for 5 Months)

Video Description

🎀 ORDER MANDY'S COOKBOOK NOW - https://geni.us/chinesecookbook 🥘 BUY A WOK - https://geni.us/carbon-steel-wok 🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - https://www.curatedkitchenware.com ❤️ SUPPORT THE CHANNEL - https://www.patreon.com/soupeduprecipes 🥢 PRINTABLE RECIPE - https://curatedkitchenware.com/blogs/soupeduprecipes/how-to-preserve-cilantro-stays-good-for-5-months This is my grandmom’s recipe for preserving cilantro after harvest because she used to grow a lot. The ingredients are super simple, but the combination is surprisingly delicious. If you love cilantro, please think carefully before you make this recipe because this stuff is addictive. Ingredients 400g / 14oz of fresh cilantro 10 cloves of garlic, finely minced 5 Thai bird chilies, finely diced 1.5 tbsps of red chili flake (Amazon Link - https://geni.us/red-chili-flake-spicy) 1.5 tsps of salt Instructions Wash the cilantro and drain thoroughly. Place it on a rack and let it dry by following one of the methods on the screen: If the weather is nice, put the cilantro outside and sun dry for 4-5 hours or until the leaves are wilted. If you have a dehydrator, dry the cilantro at 95F for 3-4 hours or until the leaves are wilted. If you don’t have a dehydrator, put the cilantro under a ceiling fan, set the fan at high speed, and let it dry for 5-6 hours. I used 400g / 14oz of cilantro. After dehydration, I get about 283g / 10 oz left. Cut the cilantro into 1-inch-long pieces. Combine the cilantro with minced garlic, Thai bird eye chilies, red chili flakes, and salt and mix thoroughly. Put the cilantro in a clean mason jar and seal well. It will stay good in the fridge for 5 months. You can eat it right away but it tastes so much better if you let it sit for 2-3 weeks. I like to top it on plain congee, noodle soup, and wonton soup. You can incorporate it into other recipes. Here is one of my favorite ways to enjoy it: Crack an egg into a bowl, add 2-3 Tbsps preserved cilantro, and whisk thoroughly. Heat a wok over high heat until smoking hot, add 1 Tbsp of pork lard and the egg and cilantro mixture, and pan fry until golden on both sides. Serve as a breakfast item.