What are the steps to make pickled coriander?

Ingredients: 200 grams of coriander, 2 white green onions, 2 green chili peppers, 5 slices of ginger, 6 red peppers, 6 garlic cloves, soy sauce, 2 spoons of aged vinegar, 2 spoons of oyster sauce, 2 spoons of sugar, appropriate amount of refined salt.

Steps. 1. Clean the parsley and cut it into small pieces. See image below

Steps. 2. Wash the green chili peppers and cut them into shreds. See image below

Steps. 3. Wash the white sections of green onions and cut them into shreds. See image below

Steps. 4. Peel the garlic cloves and mince them. See image below

Steps. 5. Wash the ginger, slice it first, and then shred it. See image below

Steps. 6. Wash the small red pepper and cut it into small pieces. See image below

Steps. 7. Put all the ingredients in a large bowl and prepare to stir. See image below

Steps. 8. Add a little salt, an appropriate amount of soy sauce, two tablespoons of oyster sauce, two tablespoons of aged vinegar, and two tablespoons of sugar to the bowl and mix thoroughly. See image below

Steps. 9. Pour the sauce into a large bowl and stir well with all the ingredients, marinate for 2 days and serve. See image below

Tips: Coriander (coriander) is rich in nutrients, containing vitamin C, carotene, vitamins B1, B2, etc., as well as rich minerals, such as calcium, iron, phosphorus, magnesium, etc., and its volatile oil contains mannitol, n-sunflower aldehyde, nonanal and linalool, etc., which can be appetizing and spleen. Coriander also contains potassium malate, among others.

The amount of vitamin C contained in coriander (coriander) is much higher than that of ordinary vegetables, and the average person can meet the body's demand for vitamin C by eating 7 10 grams of coriander leaves.

The above content refers to the encyclopedia—coriander.

In my hometown, I have to grow coriander in my yard every year, and after autumn, my mother will take a part of it and marinate it in a few cans, and then put it in the refrigerator to eat slowly, drink porridge, and mix cold dishes are delicious, and the coriander itself has its aroma, so it is delicious without putting other ingredients.

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.

Ingredients: 2 kg of fresh coriander, 1 kg of green onions, 100 grams of chili flakes, 50 grams of salt, 100 grams of garlic cloves, 50 grams of ginger, appropriate amount of monosodium glutamate.

Steps: 1. Wash the coriander, cut it in half from the middle, wash the green onions, cut it in half from the middle, and put it in a clean basin after cutting.

2. Then sprinkle 50 grams of salt in the basin and stir evenly, then pour in an appropriate amount of water and coriander, green onion white, and then marinate for about 6 hours, then take it out, rinse it twice with water, and then spread it out and dry it.

3. Soak the chili noodles in boiling water, mash the ginger and minced garlic into minced pieces, and mix the soaked chili noodles, minced garlic, minced ginger and an appropriate amount of monosodium glutamate together. Make a marinade.

4. Then put the dried coriander and green onion white into the pot, pour in the marinade sauce adjusted above, put it in the jar and compact it layer by layer, and we can eat it after sealing it for 7 days.

Coriander mixed with fungus.

Ingredients: a handful of fungus, a handful of coriander, four spicy millet, a piece of ginger, two pieces of garlic, more than a dozen peppercorns, a spoonful of chili pepper, a spoonful of aged vinegar, a spoonful of light soy sauce, a spoonful of cooking wine, a little salt, a little chicken essence, a few drops of sesame oil.

Step 1The fungus is soaked in water in advance, and the volume of a small handful of fungus can expand several times after soaking, and every time you eat the fungus, you can soak as much as you eat, which is more hygienic.

2.Add two bowls of water to the pot and bring to a boil, then pour in the soaked fungus, cook over high heat, and then remove and cool.

3.Prepare a handful of coriander, wash it and cut it into small pieces, the taste of coriander is unacceptable to some friends, but some people love it greatly, I like to eat coriander very much.

4.Slice the ginger, chop the garlic and cut it small, cut the millet spicy in half, then chop it and set aside.

5.In a large bowl, add some peppercorns and pour a spoonful of hot oil to bring out the aroma of peppercorns and chili peppers.

6.Then add the various ingredients that have been chopped, add cooking wine, light soy sauce, aged vinegar, sesame oil, salt, and chicken essence.

7.Stir well and serve on a plate, which is sour and delicious.

Tips:

Remove the old stems and leaves of the fresh coriander, wash and dry, then cut it into segments 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.

Parsley preparation and pickling? Coriander, pickling methods are two, one is eaten, the fresh coriander is removed from the old leaves and washed, cut into sections, pickled with fine salt for one hour, and then washed off the refined salt on the compound surface, mixed with the condiments monosodium glutamate, chili oil, a little sesame oil, so that it can be eaten, two, pick the coriander well, wash it, use a bucket and, Xiao Tanzi can be placed in a layer and sprinkled with a layer, large grains of salt, after a period of time can be eaten, and can be used for a winter, how to eat?.

Possible. Space, photo album comedy, look at the phone, and talk to you.

The pickling method of coriander is as follows:Ingredients: 1 kg of coriander, millet spicy, garlic, salt, cumin, Sichuan pepper, light soy sauce, balsamic vinegar, rock sugar.

Steps: 1. Break the coriander one by one, the roots do not need to be removed, wash them with running water, and dry the water on the surface of the coriander in a ventilated place.

2. Chop the roots and leaves of the coriander together.

3. Put a few chopped millet spicy pieces, minced garlic and 2 grams of salt in the coriander, stir thoroughly.

4. Do not put oil in the pot, put 3 grams of cumin, 3 grams of Sichuan pepper, slowly fry over low heat to bring out the fragrance, and fry until the surface of the spices is slightly yellow.

5. Pour in 200 grams of light soy sauce, 50 grams of balsamic vinegar, 15 grams of rock sugar, 3 grams of salt, bring to a boil over high heat, slowly cook over low heat for 5 minutes, turn off the heat.

6. Cool and filter.

7. Put the coriander in a clean bottle with no oil or water.

8. Pour in the cooled seasoning juice.

9. You can eat it after an hour.

Ingredients: coriander, salt, garlic sprouts, sesame oil, red pepper.

Steps:1Remove the yellow leaves of the coriander and garlic seedlings, then divide the coriander into pieces, soak them in water for five minutes, scrub their hands clean, rinse them four or five times with water, rinse them and dry them under the sun, and finally cut the coriander and garlic seedlings into sections.

2.Wash the dried red peppers, control the water, remove the lid from the peppers, do not cut them, and put the red peppers and the washed coriander together.

3.The pot and knife board of pickled vegetables are cleaned with dish soap, and also scalded with hot water to kill and kill viruses, put them in the sun and expose them to the sun, dry them, put the cut garlic seedlings, coriander segments, and dried red peppers into an appropriate amount of edible salt, rub them with their hands, and keep rubbing them back and forth, for about two minutes, and then put the kneaded coriander into a small jar, cover the jar, and sprinkle water around the altar, and place it in a cool place.

Homemade pickled coriander tips:

1.Choose a dry vegetable jar without oil and water, clean the jar before putting the coriander, and then put it under the sun to dry the water, after the jar is completely dry, put in the kneaded coriander, cover the lid, take it out and place it in the basin when eating, and then put in an appropriate amount of sesame oil, stir it with chopsticks, and be sure to stir the sesame oil evenly before eating. Pickle vegetables in oil-free jars, the vegetables will not be rotten, and the taste is also very fragrant.

2.When pickling coriander, there must be enough salt to eat, and the coriander with more salt can be left for a longer time, and the coriander will not spoil. When pickling pickles, the salt is put in less, which is not easy to preserve, which wastes both the jar and the time, so when pickling coriander, be sure to put more salt.

That method, Gao Yan light yarn can be eaten in two hours, it is still very green, it is best to put some millet spicy, and the color is very good.

1. 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.

Ingredients: 2 kg of coriander, 20 grams of millet spicy, 100 grams of green pepper, 1 red cabbage pepper, 1 green onion, 1 piece of ginger, 1 tablespoon of oyster sauce, 1 tablespoon of chicken essence, 1 tablespoon of salt.

Method steps.

1. Let's pick the coriander first, here are two catties of coriander, don't pick off the rotten and yellowed leaves, and then deal with the roots after the disadvantages, and cut off the too old parts and whiskers with scissors;

2. Then add water to clean it, wash it several times, wash the mud inside thoroughly, and then put it on the drying rack to control the moisture;

3. We prepare 20 grams of millet spicy, 100 grams of green peppers, and a red cabbage pepper, and control the moisture after cleaning;

4. Then take another carrot, peel it first, then rub the shreds, add half a spoon of salt and marinate it slightly for 10 minutes.

5. Cut the green onion from the middle, then cut it into small cubes, slice the ginger first, then cut it into strips and finally cut it into minced garlic, and chop the garlic directly into minced garlic;

6. Wait until the raw water on the surface of the coriander and pepper is completely dried and start cutting, cut the coriander directly into segments, the length is arbitrary, and after cutting, put it up for later use, and the shredded carrots also have a lot of water to squeeze out the water;

7. At this time, we turn on the high heat to heat the pot, no need to add oil, add the chili pepper to the kang, press it with a shovel while on the kang, just like making tiger skin green peppers, all the kang on both sides are scorched and then put out, poured on the cutting board and chopped directly;

8. Heat the oil, add green onions, ginger and garlic and stir-fry until fragrant, then add the chili peppers and carrots and stir-fry for one minute, and then add the coriander;

9. Let's season it below, oyster sauce, chicken essence, salt, stir-fry evenly and then turn off the heat, first put it out to cool, and now it is super delicious to eat.

10. At this time, we prepare a few clean glass jars, put them upside down in the steamer and steam them for 15 minutes for disinfection, and the lid is also added together, and take them out after steaming.

11. Drinking porridge and bibimbap are particularly fragrant, it is very convenient to eat and take at any time, and there is no problem to put it for a month.

How to make it: 1.The coriander is cleaned up, and the washing room is cleaned, cut off from 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. Be careful.

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.