How do you cook Lemongrass?

Answer 1

Consider adding it to forms of liquid for better spread of taste and smell.

# Wash the lemongrass. # Peel off dirty, outer layer of skin. # Use a mortar or the back of your knife, smash its back end (fattest area). # Put it in your liquid.

Answer 2

Lemongrass is used in a number of Asian dishes (South Asia typically), and is used to flavor stocks, soups, and other dishes. It is used as a flavouring, but usually not eaten on its own, as it is tough and bark-like. Add it to flavor, but be sure to remove it prior to eating. It gives a wonderful earthy/lemony flavor, without the added acidity.

Answer 3

Purchase lemongrass with stalks that are full and firm with a pale green color. The lemongrass should be moist to the touch, with a fragrant aroma. The bottom of the stalk shouldn't be woody and tough.

Wash the lemongrass under cool, running water. Trim the ends of the lemongrass and peel off the outer leaves. Use a sharp knife, as the lemongrass is fibrous and can be difficult to cut. Use only the bottom 4 to 6 inches of the stalk and discard the grass as it is too tough to use in cooking. Or you can save the grass for potpourri or tea.

1. Place the lemongrass stalk on a cutting board and crush it with a kitchen mallet. Alternatively, pound it with a mortar and pestle. Cut the crushed lemongrass into large chunks.

2. Add the crushed lemongrass to your dish, and then remove it just before serving as the lemongrass stalk is tough and difficult to chew. Alternatively, chop the tender inner part of the lemongrass stalk very finely and add it to the dish.

3. Place unused lemongrass in a plastic bag or airtight container. Store the lemongrass in the vegetable bin in your refrigerator.

I hope I helped you in these recipe.

by Shereen................

Answer 4

The most common preparation of lemongrass for tea consumption involves picking and leaving the leaves to dry. The dried leaves are brewed in hot water for a few minutes. After straining the leaf residue, you can add sweeter. For flavoring recipes the crushed or pulverized dried leaves are added during meal preparation. They add a unique citrus flavor to recipes.

You can use lemongrass in many East Asian dishes. Use fresh chopped stems and leaf buds, as well as dried or ground herb parts, in cooking.

The herb imparts distinctive lemon flavor when cut or crushed, due to the release of the essential oil citral. Before eating, discard tough stems and fibers as they aren't easy to chew.

Here are some ways to use lemongrass:

• Lemongrass is widely used in soups, stir-fries, marinades, and curries in Thailand, Vietnam, Malaysia, Philippines, and Indonesia.
  
• Tom yum is a favorite soup name in Thailand made of fresh lemongrass, kaffir lime leaves, galangal, lime juice, and crushed chili peppers.
  
• Lemongrass tea is a very refreshing beverage.
  
• The fine buds and stems used as a garnish in salads.
  
• Ground dried lemon grass powder (sereh powder) is used in place of stems in marinades in Indonesia.
  
• Lemmongrass is also used as flavoring base in pickles.