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Anonymous users2024-02-071. How to pickle coriander deliciously.
1.Fresh vegetables, sauce must be fragrant sauce, and must be monosodium glutamate not chicken essence.
2.Wash the coriander and chili peppers, and you can choose spicy and non-spicy ginseng for chili peppers, which are delicious, anyway, I prefer spicy food.
3.Shred the chili pepper, cut the coriander into about 1cm segments, add salt and mix well, don't add anything else, kill the juice and pour it out, and then mix the sugar, vinegar, fragrant sauce, monosodium glutamate or something will be better, so that the soup is less.
4.Peel the garlic and chop it into garlic puree, the skin is not easy to peel, you can pat it flat, so that it is easy to peel the skin.
5.After mixing all the ingredients, the dish is killed, and the soup comes out.
6.Then put the pickled vegetables into a waterless, oil-free, and faceless pickle jar scalded with boiling water, and put it in a cold place, this time it will be a little salty, so it is not easy to spoil, and you don't need to put it in the refrigerator.
7.It's done, isn't the green one very appetizing, every morning to have some small pickles on porridge, it's really refreshing.
2. Coriander is contraindicated.
1. Coriander is classified as the spleen and lung meridian in traditional Chinese medicine, so eating too much coriander or eating it for a long time will cause people's mental malaise, damage people's spirit, and then cause or aggravate qi deficiency. For those who are sweating, fatigue, fatigue and susceptible to colds, especially pregnant women, should not eat coriander.
2. It is recorded in "A Thousand Golds: Food Treatment" that coriander "cannot be eaten for a long time, which is unforgettable." Hua Lunyun, suffering from Hu odor, suffering from bad breath, rodents, aggravation of food, people suffering from evil qi in the abdomen can not eat, food is sick, gold sores are especially taboo. That is, people suffering from bad breath, fox odor, severe dental caries, stomach ulcers, and sores should eat less coriander.
In addition, coriander is warm, and those who have measles or have not been exposed to heat and poison are not suitable for consumption.
3. It is especially suitable for those who suffer from external sensitivity of wind and cold, prolapse of the anus and loss of appetite, and those with measles in children.
4. The first performance of coriander is also manifested as that for patients with poor physical fitness, coldness, fatigue, and easy mental fatigue and weakness, it is not suitable to eat coriander, which will consume people's spirit and have an adverse impact on people's bodies. Patients with neurasthenia should also not consume it.
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Anonymous users2024-02-061. Remove the yellow leaves of the coriander and wash them with water and dry them until they are semi-dry. I washed it at night, dried it in a pot overnight, and pickled it the next day.
2. Prepare a clean glass container. Note that the container should be washed, dried, and free of oil and water. I used the same bottle that used to hold salt, so I didn't use it without a brush.
3. Wash and dry the garlic seedlings, cut them into small pieces for later use.
4. Cut the coriander into small pieces on the board and let it dry for about 10 minutes.
5. Take a clean, water-free and oil-free basin, put the coriander and garlic sprouts into it, add an appropriate amount of salt, stir well with clean chopsticks, and marinate for about ten minutes.
6. Put the pickled coriander in the prepared glass bottle and seal it for 10 days before eating. Actually, you can eat it after marinating, but if you want to leave it for a long time, you can wait for 10 days before eating. When eating, use clean chopsticks to pick up the vegetables so that they will not spoil, and pickled dishes are most afraid of seeing oil.
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