How to pickle coriander, how to pickle coriander

As one of the many seasonings, Shanglai has its own unique taste. Some people can't even accept the taste of Xianglai. In fact, in addition to being used as a seasoning, Shanlai is also very delicious when used for pickling.

In the case of pickled coriander, you can't just put Xianglai, you also need to add some spices. In this way, the flavor of the marinated fragrant will become more and more fragrant. So how do you marinate the chanlai to make it delicious?

1. 500 grams of Xianglai, 500 grams of raw salt, 4L of warm boiled water;

2. Solve the problem of Xianglai and save the roots;

3. Equipped with a bowl of salt water, clean the fragrant water with salt water;

4. Cut the pepper into strips, cut 1cm up and down with salt and stir, do not need to add anything else, flush out the juice and throw it away, and then add sugar, vinegar, fragrant sauce, chicken essence;

5. Stir the condiments with the fragrant lai and green onions, and then move them into the jar.

Cranaceus, also known as coriander, belongs to the class Dicotyledons of the order Umbellifere, which is a green plant with a unique fragrance and is generally taken as a product. Origin: Europe, the Mediterranean region, in the Western Han Dynasty (the first century AD) in China, Ma Yuan brought from the north.

Annual or biennial, herbaceous plant with a distinct taste, 20-100 cm tall. The roots are spindle-shaped, elongated, and have mostly slender branched roots. The stems are cylindrical, erect, multi-branched, with gray spots, generally smooth. The roots and leaves are sessile, and the stalk is 2-8 cm long;

Leaves 1 or 2 palmate fully lobed, pinnae broadly ovate or fan-shaped semi-lobed, 1-2 cm long, wide cm, edges obtusely serrate, notched or deeply lobed, the upper stem leaves 3 times to multiple palmate disintegration, terminal lobes narrowly linear, 5-10 mm long, wide, obtuse at the top, entire. umbels apical or opposite leaves, capitate peduncles 2-8 cm long;

Spokes 3-7, long; small bracts 2-5, linear, entire; small umbels pregnant flowers 3-9, white flowers or light purple; Calyx teeth generally vary in size, small ovate triangular, large long ovate; Flowers obovate, long, about 1 mm wide, with a small concave tongue at the top, radiant source petals long, 1-2 mm wide, generally entire, with 3-5 veins;

filaments 1-2 mm long, anthers ovate, about long; The flower column stands at a young age and curves outwards when ripe. The fruit is spherical, and the main edge on the reverse side and the adjacent secondary edge are prominent. The ventral surface of the endosperm is concave.

The pipeline is not significant, or one of them is located directly below the secondary edge. The fruit period is from April to November.

The longer the coriander is pickled, the darker the color will become, and the taste will be softer. Stir-fried pickled coriander saves time, is fast, green in color and crisp in taste, and produces the least harmful substances during the pickling process.

The method of stir-frying pickled coriander is very simple, remove the old stems and leaves of fresh coriander, wash and dry, then cut it into sections of about 2 cm, sprinkle in a little more fine salt and mix well. After marinating for 2 hours, rinse off the excess salt with cool boiled or purified water, and add a little monosodium glutamate after controlling the water and serve.

Second, the practice of pickled coriander that can be stored for a long time.

Although it is easy and quick to stir-fry pickled coriander, it is more suitable for freshly made and eaten, if you want the pickled coriander to be stored for a long time, you should switch to the following pickling method.

Ingredients: 750 grams of fresh coriander, salt to taste.

Steps: 1. After washing the coriander, spread it in a cool and ventilated place, sprinkle an appropriate amount of salt after drying the raw water on the surface, mix well, put it into a clean container without oil and water, and compact it layer by layer.

2. After all the coriander is loaded, sprinkle another layer of salt on the surface of the coriander, marinate it for about seven days after sealing the container, and then you can eat it.

The pickling method of coriander is actually so simple, because coriander itself has a special aroma, so we only use salt to marinate it is very delicious, and adding seasonings indiscriminately will only destroy the original natural aroma of coriander.

The pickling method of pickled coriander is as follows:Ingredients: 500g coriander, 10 dried red peppers, 50g salt, appropriate amount of Sichuan pepper, appropriate amount of edible oil, appropriate amount of white sesame seeds.

Steps: 1. Clean the coriander and cut the thicker one in half along the roots.

2. Sprinkle in salt, knead well, and refrigerate overnight.

3. Pour out all the precipitated water and squeeze the coriander.

4. Cut large sections and put them in pots.

5. Put the cooking oil in the pot, fry the peppercorns to bring out the fragrance, and remove the peppercorns.

6. Shred the dried red pepper and put it in the pot, add the white sesame seeds, fry it slightly and turn off the heat.

7. Pour the oil from the previous step into the coriander pot, mix well and put it into a glass bottle.

The ingredients that need to be prepared in advance are: 750 grams of coriander and an appropriate amount of salt.

1. Wash the coriander.

2. Cut into small sections.

3. Mix with salt.

4. Put the mixed coriander in an oil-free container and add some salt at the end.

5. Press the coriander with a smooth stone (the stone is not required) and put it in the refrigerator.

6. You can take out the stone at any time and turn it over with oil-free chopsticks.

7. After marinating for 2 days, you can eat it.

Ingredient formulation.

2 kg of coriander, 1 kg of green onion, 100 grams of chili flakes, 50 grams of salt, 100 grams of garlic, 50 grams of ginger, a little MSG.

How to make it: 1.Pack up the parsley, wash it and cut it off in the middle. Green onions are also washed after everything is in two, then marinate in salted water for 5-6 hours.

2.Soak the chili noodles in boiling water, pound the ginger and garlic into minced pieces, and mix them together with MSG to make a seasoning.

3.Take out the pickled coriander and green onions, wash them twice with water, control the water, and put them in a large pot.

4.Stir the seasoning with coriander and green onions, then move it into the jar and press it with a stone.

Serve after weeks.

Coriander has the effect of digestion and appetizing, pain relief and detoxification.

Eating coriander has a good effect on relieving headaches, nasal congestion and measles caused by colds, and coriander is rich in carotene to promote digestion, and also has an appetizing effect, which can relieve the symptoms of stomach acid and bloating.

The nutrients in coriander can play a role in detoxification, and can also relieve high blood pressure.

The right way to pickle coriander:Ingredients: 2 750ml bottles, 1 kg of coriander, 1 tablespoon of minced garlic, 1 teaspoon of salt, 1 teaspoon of sugar, about 300 grams of light soy sauce, about 300 grams of aged vinegar, 1 handful of Sichuan pepper, 2 star anise, 2 dried chili peppers, 2 cinnamon bark, 2 bay leaves.

Steps: 1. Wash the coriander and dry it.

2. Cut the dry coriander into 2 cm long pieces.

3. Add minced garlic, salt and sugar and mix well.

Wash the ml bottle to ensure that there is no oil, and steam for 5 minutes to sterilize and sterilize.

6. Fill in the mixed coriander segments and pour in the remaining sauce.

7. Refrigerate and store it.

1. Coriander is native to the Mediterranean coast and Central Asia, and is now planted in most areas.

3. Let's start with the ingredients you need:

Coriander, garlic, pepper, millet spicy, yellow pepper, light soy sauce, balsamic vinegar, salt, sugar, bay leaves, star anise, cinnamon, cumin, peppercorns.

4. Rinse the coriander under running water several times and rinse it well, and clean the line pepper, Huanggong pepper and millet spicy. Chop the coriander into small pieces, chop all the peppers, put them in a bowl, flatten the garlic and chop it into minced garlic.

5. Put the glass bottle into the steamer and steam it for sterilization. Put two teaspoons of sugar and one spoonful of salt in a coriander bowl, stir well and set aside. Pour light soy sauce, one-third balsamic vinegar, star anise, cinnamon, bay leaves, peppercorns, cumin into the pot, boil over high heat for another five minutes, then remove the ingredients and discard them, turn off the heat and dry for later use.

6. Put the well-seasoned coriander into a waterless and oil-free glass bottle, and then pour the juice that has been boiled and dried, the juice should overflow the coriander, cover with a sealed lid, and put it in the refrigerator for two days to eat, and it will not be bad for a month.

7. Coriander is warm in nature, pungent in taste, has the effect of diaphoresis rash, digestion and qi, awakening the spleen and middle, and is mainly used to treat symptoms such as poor leakage, food stagnation, loss of appetite, and prolapse in the early stage of measles.