How to pickle coriander is delicious and simple, and how to pickle coriander is delicious

1. The practice of stir-frying pickled coriander.

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.

Delicious pickled coriander, today the old recipe is fresh and delicious, and the method is simple.

Pickled coriander is still delicious by the older generation, no need to dry or wait, sour and spicy refreshing, simple and delicious.

Wash and dry the coriander, seal it in a container, sprinkle salt on it, you can eat it after a week, it tastes delicious, the texture is delicious, you might as well try it.

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.

The delicious pickling method of coriander is as follows:

Tools Ingredients: 1 kg of coriander, millet spicy, garlic, salt, cumin, Sichuan pepper, light soy sauce, balsamic vinegar, rock sugar.

1. Break the coriander one by one, the root part does not need to be removed, wash it with running water, and dry the moisture 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, and 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 seasoning sauce that has cooled.

9. You can eat it after an hour.

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 the bay leaves, ginger slices and Sichuan peppercorns into 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 we have already added light soy sauce and salt, so 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.

Prepare a handful of coriander to pick and wash, to ensure that there is no moisture on the surface of the coriander, you can dry it with a kitchen paper towel, or you can put it in a cool place to dry the water.

Take advantage of this time, add a small bowl of aged vinegar and a small bowl of light soy sauce to the pot of waterless and oil-free Nakai Madong Cave, add a few grains of rock sugar, stir-fry slowly over low heat, and fry the rock sugar until it melts, then turn off the heat and cool it for later use.

Dry the coriander and cut it directly into long sections.

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: eggplant, coriander, green pepper, garlic, salt. Eggplants must be cooked before pickling.

1. Wash the small eggplant and peel off the top handle by hand, not with a knife, so as not to cut too much. Steam for eight medium-rare, about 10 minutes after the steamer is steamed.

2. Press the garlic into minced garlic, do not cut it with a knife, the garlic juice will be eaten on the cutting board after cutting.

<>4, then we mix the coriander, green pepper, garlic puree, stir well and well, as shown in the picture below.

5. Tear the small eggplant from the middle by hand (don't use a knife, it will affect the taste), and spread the mixed coriander with a small spoon in the middle of the eggplant.

6. Put them in a crisper and put them in the refrigerator. In principle, you can eat it after 24 hours, during which you can take it out and taste it, and if it is marinated for 12 hours, it is still a little light, and add a little salt to the middle of each eggplant.

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. 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.

Pickled coriander】 Ingredients: coriander.

Excipients: garlic, pepper.

Seasoning: light soy sauce, sugar, rock sugar, aged vinegar, salt.

Method:1Prepare a handful of coriander to pick and wash, to ensure that there is no moisture on the surface of the coriander, you can dry it with a kitchen paper towel, or you can put it in a cool place to dry the water.

2.Take advantage of this time, add a small bowl of aged vinegar, a small bowl of light soy sauce to a waterless and oil-free pot, add a few grains of rock sugar, stir-fry slowly over low heat, and fry the rock sugar until it melts, then turn off the heat and cool for later use.

3.Dry the coriander and cut it directly into long sections.

5.Put the coriander, garlic slices, and millet spicy together in a pot, add 1 gram of salt and 1 gram of sugar, stir well, and marinate for 15 minutes.

6.Once the marinade is complete, the soup is completely cooled, and the soup is poured into the coriander and stirred well.

7.Find a clean container without moisture, put the coriander and soup in the container, cover with plastic wrap or lid, and seal the cold food overnight, so that a crisp and refreshing "pickled coriander" is complete.

Materials. Coriander 6 pounds.

1 tablespoon chili flakes.

Salt to taste. Steps.

1. Wash the coriander and dry it in the sun or in a ventilated place! (Remember to flip a few times halfway through!) 2. Dry until the coriander wilts and there is no moisture! (I left it on my balcony to dry for two days!) ）

3. Chop the dried coriander!

4. Put the chopped coriander in a large pot!

5. Add a tablespoon of chili flakes and an appropriate amount of salt! (Friends who like to eat spicy can put a little more chili noodles, the amount of salt should be slightly saltier than the usual stir-fry, it is easy to spoil if it is too light, and it is bitter and not delicious!) You can taste the taste as you put it and adjust the dosage appropriately! ）

6. Mix evenly with your hands and marinate for about 10 minutes!

7. Put it in an oil-free and water-free glass bottle and press it tightly!

8. Seal and store! (Conditionally put it in the refrigerator for refrigeration, it tastes better!) ）