How to pickle the coriander is delicious, and the storage time is still long

Coriander is also called coriander. Because of its strong smell, it is often served as a seasoning dish on the table. Especially when mixing cold dishes, putting some coriander is beautiful and delicious.

From a nutritional point of view, coriander can be a diuretic, and from a beauty point of view, it can lighten spots, so it is also very good to eat it regularly. Let the coriander be the protagonist back today, pickle the coriander.

Ingredients. Coriander to taste.

Garlic sprouts in small amounts.

Salt to taste. Steps:

1. 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.

3. Wash and dry the garlic sprouts, 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, waterless and oil-free basin, put the coriander and garlic seedlings 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 a 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.

Ingredients: 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, and MSG.

A little How to make 1Pack 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, and control the water.

Place in a large basin. 4.Stir the seasoning with coriander and green onions, then move it into the jar and press it with a stone. weeks later.

Serve immediately. Beg.

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.

Pickled coriander can be eaten, and the preparation is as follows:

Ingredients: 1 kg of coriander, fried peanuts.

Steps: 1. Wash the coriander, dry it and cut it into small pieces.

2. Peanuts, vegetarian peanuts bought outside, the kind with MSG, you can also put raw peanuts into the oil pot and fry them, remove them and dry them.

3. Put the coriander into a large pot, add salt, monosodium glutamate, chili oil, vinegar and stir until the coriander is fully marinated, add an appropriate amount of peanuts, stir and then add sesame oil.

Cut it into three or four centimeters, then marinate it with salt, wait until the coriander wilts, squeeze out the water, and then cut the carrots into shreds, put some sugar, soy sauce, etc., and mix it You can try it.

Pickled coriander method:

Ingredients: 750 grams of coriander, salt to taste.

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.

Teach you a trick, it won't be bad to keep coriander for a month.

1. First of all, we will pick the leaves of the coriander, and then put the coriander in the washing basin to clean it, especially the roots of the coriander. Then we change the water twice and wash the coriander again until the coriander is relatively clean.

2. Next, we spread out the coriander and dry the water of the coriander for later use.

3. Prepare an appropriate amount of small chili peppers, and we will cut the small chili peppers into small pieces for later use.

4. Now we put the dried coriander on the cutting board and chop it, and when cutting the coriander, we should pay attention to the fact that we must dry the water and then cut the coriander, so that the coriander will be stored for a longer time. Then we cut it and put it in a bowl and put the peppers in it.

5. After mixing, we need to add an appropriate amount of salt and sugar to the coriander.

6. Mix the coriander, salt and sugar well to make the effect shown below.

7. Add an appropriate amount of light soy sauce and aged vinegar to the pot, then we put bay leaves, ginger slices and peppercorns in it, and heat it to make a fragrance.

8. After cooling, we pour the seasoning into the coriander, and we add a strainer when pouring, so that the filtered seasoning is more delicate.

9. Stir the sauce and coriander so that the coriander can be marinated.

10. Next, we prepare a waterless and oil-free jar, if we do more, we can divide it into several jars to preserve. Then we put the coriander in it with the sauce, because the light soy sauce and salt have been added in front of it, and the coriander pickles will have a salty taste, so it is actually very suitable for preservation.

At this time, we don't need to put the coriander pickles in the refrigerator, we just need to put them in a cool and dry place to store them, so that they will not be bad for a month. Take out a little bit with clean chopsticks each time and eat it as a pickle, so that it will not cause a waste of 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.

Pickled coriander with a little baking soda is delicious and long-lasting.

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.

<>1. Coriander, garlic, line pepper, millet spicy, yellow pepper, light soy sauce, balsamic vinegar, salt, sugar, bay leaves, star anise, cinnamon, cumin, Sichuan pepper.

2. 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.

3. Put the glass bottle in the steamer and steam it for disinfection. 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 of balsamic vinegar, star anise, cinnamon, bay leaves, peppercorns, cumin, boil for another five minutes after boiling, then remove the ingredients and discard them, turn off the heat and dry them for later use.

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

<>1. Wash the fresh coriander, especially the roots. Because there is usually a lot of soil in the roots, we must rub it repeatedly, but the roots of the coriander do not need to be pulled out, we just need to clean it with the soil.

2. We put the appropriate amount of water in a clean pot and bring it to a boil. Then add a spoonful of salt, then put the cleaned coriander in the pot and let it sit for about 30 seconds to remove it. After taking it out, it is soaked in cold water, and then the coriander is removed from the cold water and allowed to cool.

Then hang the cooled coriander in a cool place for ventilation, and pay attention not to let the sun shine directly. The purpose of using this method is to preserve the color of the coriander. And this method does not affect the taste of coriander, which is very practical.

3. Dry the coriander you bought, and it will become dry and crisp after three to five days. In this way, the parsley can be stored for a whole year. When eating this vegetable, it is best to soak it in cold water for a while, and when the leaves are soft, it will be the same as if they were just bought.

4. We wrap the leaves of the two cabbages in coriander and put them in a bag to keep them fresh. Then store the coriander in the refrigerator so that the coriander leaves do not dry out or rot.

5. If you choose a relatively large coriander, the stems will generally be relatively long, which is suitable for stuffing, barbecue, or stir-frying; If it is shorter, it is more suitable for making soups, cold dishes or seasoning when making hot pot seasoning, and used as decorations.

6. Let's first use a clean bowl to catch a bowl of water, and then soak the roots of coriander in it. And put it in the refrigerator to refrigerate, change the water about once every two days, and store it for a long time with this method.

7. Wash and sort out the whole coriander with roots, and then put a small amount of salt in the pot of boiling water. Put the roots of the vegetables in the pot and blanch them for about half a minute, then soak all the vegetables in water and burn them for about 10 seconds. When the coriander turns green, take it out, let it cool and hang it in a ventilated place with a thin wire to dry.

8. It should be noted that it must not be exposed to the sun. Wait until it is 3 to 4 days old and crispy, then cut it into small pieces for storage. When eating, soak it in water to make ingredients or put it in the soup to maintain the original aroma.