The video recipe demonstrates how to make cilantro powder and parsley powder with or without using an oven. The steps include:
1. Preparing the cilantro and parsley by removing brown and withered leaves, and thick stems.
2. Washing the herbs with vinegar to disinfect them.
3. Drying the herbs using a towel, paper napkins, or a fan.
4. Cooking the herbs in the oven at 400°F (200°C) for 10 minutes or in a pan over high heat for about 15-20 minutes.
5. Grinding the cooked herbs into powder using hands or a grinder.
6. Storing the powder in a container to last up to a year.
The video also shows how to reserve and store the stems of cilantro and parsley for future use in broths, stews, or sauces. The recipe aims to provide a convenient way to have fresh and powdered herbs on hand for various recipes.
Here are the key facts extracted from the text:
1. Two bunches of cilantro and two bunches of parsley are needed for the recipe.
2. The brown and withered leaves should be removed from the cilantro and parsley.
3. The cilantro and parsley should be washed separately with a splash of vinegar to disinfect them.
4. White vinegar can be used to disinfect the cilantro and parsley.
5. The stems of the parsley should be removed, but the stems of the cilantro can be left on if they are thin.
6. The cilantro and parsley should be dried with a towel, kitchen paper, or a napkin to remove excess water.
7. The cilantro and parsley can be dried in the oven at 400 degrees Fahrenheit for 10 minutes.
8. If an oven is not available, the cilantro and parsley can be dried in a pan over high heat.
9. The dried cilantro and parsley can be ground into a powder using a hand grinder or by crushing it with your hands.
10. The powdered cilantro and parsley can be stored in a container and will last for about a year.
11. The stems of the cilantro and parsley can be saved and stored in a bag for later use in broths or stews.
12. The yellow leaves of the parsley can also be saved and used in sauces or other recipes.