Preparation/storage of raw parsley
If you use parsley powder, it's easy and simple, but it's not pretty and has no texture, right? If you keep the fresh parsley well-prepared, you can use it for a long time with the pretty color and texture.
6 serving
Within 999 minutes
cookking
Ingredients
  • parsley
Cooking Steps
STEP 1/6
Just pick parsley flowers from a large stem.
STEP 2/6
Finely chop with a knife. The texture changes depending on the size of the chop
STEP 3/6
Sieve chopped parsley and wash in running water At this time, the green color drains out a little bit.
STEP 4/6
Tap the sieve and drain it
STEP 5/6
Place parsley on top of a kitchen towel and leave it for half a day to make dry parsley powder.
STEP 6/6
Except for the amount you want to use right away, you can leave it in the freezer for a long time if you take it out and use it.
Bulgogi Recommended recipe
  • 1
    How to make beef bulgogi golden recipe without failure
    4.97(89)
  • 2
    Homemade food, Mr. Baek. Making Jongwon Baek sauce beef bulgogi
    4.79(29)
  • 3
    Duck Bulgogi is the best for nutritional supplements
    4.95(39)
  • 4
    Magical taste! Spicy bean sprout bulgogi! If you stir-fry rice,
    4.85(27)
stir-fried Rice Cake Recommended recipe
  • 1
    The tteokbokki at the cart bar is made with garaetteok and stron
    4.91(34)
  • 2
    Making carbonara tteokbokki with rice cake soup
    4.84(51)
  • 3
    Sausage soy sauce tteokbokki. Tteokguk tteok. Soy sauce tteok
    4.92(202)
  • 4
    [Simple home cooking] 90% synchro rate, making Shinjeon tteokbok
    4.73(170)