Luxurious my cooking with herbs - Driven Herb Sage Dry Sage
All of the summer!! When I poured myself into filming Lee Ah-jin's party dishes and came to my senses, I already felt a cold wind. After a very difficult summer, I opened a video and now take a breather. When I woke up and went out to the yard, one corner of the lawn was yellow, probably because one of the spring coolers was blocked. Well, it's expensive to put the lawn back on...crying Anyway, the herb fields are stretched like crazy flowers, and there are plenty of herbs that have been unused all summer. This sage is a herb that goes well with meat, but since I only used it as a summer flower arrangement... pick a sage full of growth and pick chives and peppers to make pancakes. Sage tore off only the leaves to dry and put them in the dryer, and even the stems that ripped off the leaves were very pretty. After drying the sage and breaking it down, I think I need to make a meatloaf soon.
6 serving
Within 999 minutes
Lime앤Thyme
Ingredients
Cooking Steps
STEP 1/6
Pick a sage and wash it in water
STEP 2/6
Remove leaves only, avoiding thick stems.
STEP 3/6
Put in a dryer and dry overnight.
STEP 4/6
Put the dried sage in a zipper bag
STEP 5/6
Break it to the desired thickness.
STEP 6/6
When you break it, pick out the strong stems because they can get stuck in your mouth.
This dried sage can be used for meat cooking. I like thick particles as much as Sage, so I broke them down. You can powder other herbs in the same way (Basil, Time Thyme, any other herbs are fine) If you don't have a dryer, you can tie the top and hang it in a well-ventilated place and dry it for two to three weeks. Or dry in oven on low heat for about 2 hours.
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