How to eat coriander is delicious, how to eat coriander is more delicious

Coriander meatballs Ingredients: pork (150g), coriander (100g), water starch (10g). Method:

1. Cut the pork into pieces and put them in a food processor to make the meat filling, add the minced ginger and salt. 2. Add water starch and stir well. 3. Stir in one direction until the meat filling is strong.

4. Chop the coriander and put it in the meat filling and stir well. 5. Squeeze the coriander filling into balls by hand and put them in a container. 6. Add shredded ginger and pepper when everything is ready.

7. Wash the coriander root and put it in (don't throw it away, it will enhance the flavor after entering the soup).

Coriander stir-fried beef method: 1. Cut a pound of beef spine into shredded meat, remove the blood from the shredded soaking water, and then grab it. 2. Soda pulp:

Prepare 2-3 grams of baking soda in a bowl, about a penny of salt, sugar, water, a little chicken powder, put in the beef until there is viscosity, then put the egg white of an egg, and add cornstarch. 3. Bowl juice: about 3 grams of pepper, two spoons of cooking wine, an appropriate amount of salt and sugar chicken powder, half a spoon of light soy sauce, a little vinegar, and one-third spoon of sesame oil.

4. Pour oil into the pan, add shredded beef and fry until it changes color.

Coriander wonton ingredients: green onion, ginger, pork, salt, light soy sauce, wonton skin, coriander, shrimp skin, sesame oil. Method:

1.Wash the green onion, ginger and coriander, chop the pork into a meat puree, add salt and light soy sauce and mix evenly, and stir the meat filling in the same direction. 2.

The wonton wrappers are taken out of the refrigerator in advance and wrapped into wontons. Put clean water in the casserole, and after the water boils, add the wontons. 3.

Put a little chopped coriander in a bowl, a few shrimp skins, tear a little seaweed, and put an appropriate amount of salt. Pour in a little boiling water, wait for the wontons to boil in the pot and cook for another two minutes, put them in a bowl, and drop a little sesame oil.

Water coriander ingredients: 300 grams of coriander, 50 grams of cooked ham, 5 grams of salt, 3 grams of sugar, 3 grams of monosodium glutamate, 10 grams of ginger juice, 5 grams of sesame oil. Method:

After removing the roots of the coriander, wash it, cut it into about 4cm long segments, put it in a bowl, add salt and marinate for 10 minutes, cut the cooked ham into shreds, put it in a bowl, and set aside. Press the pickled coriander section to remove the salt, add shredded ham, monosodium glutamate, sugar, ginger juice and sesame oil, mix evenly, and serve on a plate. Red and green, fragrant and crispy, raw and appetizing.

Coriander egg soft cake ingredients: flour, eggs, coriander, oil, water. Method:

1. Put the eggs, flour and water in a bowl, and chop the coriander. 2. Add the slurry material to the seasoning and chopped coriander, and mix well into a thin paste. 3. Rub a little oil in a frying pan and cook.

4. Put the prepared egg flour paste into it and shake it off. 5. Spread into soft cakes, seared until golden brown, and serve on a plate.

Coriander fried bamboo shoots method: 1. Soak the bamboo shoots in water. 2. Remove the water and cut the larger bamboo shoots into smaller pieces.

3. Cut the coriander into sections. 4. Pour the oil and green onion into the wok, pour in the bamboo shoots, and stir-fry evenly. 5. Add an appropriate amount of light soy sauce and salt to enhance the flavor, add coriander segments, and stir-fry evenly.

Shrimp skin mixed with coriander Ingredients: 50 grams of shrimp skin, 350 grams of coriander. Soy sauce, monosodium glutamate, sesame oil.

Method: 1. Remove the coriander from impurities, wash it, scald it with boiling water, remove it and wash it with cool boiled water, squeeze out the water, and cut it into sections. 2. Remove the impurities from the shrimp skin, wash it with cold boiled water, put it on the coriander, add soy sauce, monosodium glutamate, sesame oil, and mix well.

Coriander can be eaten cold. The most direct way to eat coriander is to add some sesame oil, salt, and green onions.

Other ways to eat

Wash the coriander and cut it into sections with the stems, leave the leaves for him, use the meat to shredd, add light soy sauce, pepper powder, starch mix well and marinate for 20 minutes, slice the green onion and ginger, shred the pepper, add hot oil to the pot and stir-fry the green onion and ginger until fragrant, add the shredded meat and fry until it changes color, add the coriander and fry for about two or three minutes, sprinkle salt out of the pot.

Clean the coriander, soak it in lightly salted water for 15 minutes, drain it for later use, cut the shrimp skin into thin strips, fry it in peanut oil, puree the garlic, cut the coriander into small pieces, put it into a cooking basin, add shrimp skin, peanuts, garlic paste, pour in an appropriate amount of sesame oil or rapeseed oil, sprinkle a small spoon of fine salt, pour in a small spoon of white vinegar, mix well with chopsticks, and eat freshly.

Chop the coriander and carrots separately, beat them together with the eggs, add a little salt, smear a thin layer of oil in a non-stick pan, pour half of the egg mixture, then shake the pot and spread it evenly, and cook it over low heat until the edge is cocked, quickly turn it over and then burn it again.

1. Scrambled eggs with coriander. Ingredients: 2 eggs, 1 beam of coriander, seasoning, cooking oil.

Exercise: 1. Beat the eggs well, put them in a bowl and stir well; Wash the parsley and cut it into small pieces; 3. Pour oil into the pot, mix the eggs into the pot, and put the eggs in a bowl when they are boiled for a while; 4. Cut the coriander into a pot and stir-fry, if the coriander is completely fried, add the eggs and stir-fry.

2. Stir-fried lamb with coriander. Ingredients: 10 grams of coriander, 60 grams of mutton, appropriate amount of seasoning.

Method: 1. Wash the mutton with cold water to remove blood stains and control the water; 2. Heat oil in a pot, add mutton, stir-fry with chopsticks, and add a little pepper noodles; After the mutton changes color, add the green onion, garlic and coriander and stir-fry well; 4. Stir-fry quickly, add soy sauce and sesame oil, and stir-fry several times.

3. Coriander carp soup. Raw crucian carp, coriander, green onion ginger. Method:

1. Kill the carp, clean it, and drain it; Shred green onion and ginger for later use; Wash the coriander, cut into 1 cm long pieces and set aside; 3. Put an appropriate amount of crucian carp and sesame oil in the pot, fry until the front and back are golden brown, add a little cooking wine and fry until the fish flavor comes out, add 1L of cold water, and stew the fish over low heat; 4.Add green onion and ginger, salt, a little light soy sauce and vinegar, season and simmer for 20 minutes until the color of the fish broth turns milky white. 5. Put the fish out and put it in a basin, put the chopped coriander on the fish soup in the pot, turn the heat and boil the soup for about 20 seconds.

The fragrant soup has a layer of lush greenery floating on it, which is both delicious and delicious.

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.

Coriander is often used as a seasoning in daily cooking. Eating coriander has the benefits of appetizing and healthy food, moisturizing the intestines, preventing and treating colds, beautifying and nourishing the skin, protecting the liver and eyes.

Most people add points when cooking to increase the smell and color of the dish. And I have a soft spot for it, and I usually eat it with carrots, green onions or shallots. There are also dumplings that can also be eaten.

At noon today, I used coriander, carrots, green onions, oyster sauce, Wei Damei, and salt to mix a cold dish.

But everything has to be in moderation, and coriander has its own personality. For example, coriander will deplete people's spirit and have an adverse impact on people's bodies for patients with poor physical fitness, coldness, fatigue, and easy mental fatigue and weakness. Therefore, when eating coriander, you should take it reasonably in combination with your own physical state.

Summary. Prepare the seasoning, prepare two star anise, a piece of cinnamon, forty peppercorns, two bay leaves, then heat the pot, add half a bowl of light soy sauce and half a bowl of balsamic vinegar to the pot, the ratio of light soy sauce and balsamic vinegar is, then add the seasoning prepared in advance, stir well and bring to a boil over high heat. Continue to cook for about three minutes, after cooking, you can salvage all the seasonings inside and set aside to cool.

The delicious recipe is as follows: ingredients: coriander, Shizhou salt, raw land traces of Heng soy sauce, garlic, ginger, balsamic vinegar, green and red pepper, star anise, cinnamon, Sichuan pepper, bay leaves are made early.

1. Wash a handful of coriander in advance. The coriander roots absorb a lot of sediment and need to be separated one by one and carefully cleaned. It can be washed several times, dried and set aside.

Find an empty glass box or glass jar, the kind with a lid, clean it, put it on the steamer and flush the silver, steam it in advance, it can play a role in sterilization and disinfection. Put it upside down on the steamer and steam it over high heat for about ten minutes, and the high temperature of the steamed Sun Xian can kill bacteria and increase the preservation time of coriander.

Turn off the heat and take out the glass box and let it dry. Now cut the parsley into small pieces of about two centimeters and set aside. Prepare a few more green and red peppers to rent, and regret building them into chili rings, and friends who don't like spicy food can choose not to put them. Then chop it into small pieces and disassemble them for later use.

Prepare a few garlic slices, shredded ginger and set aside. Add a spoonful of salt to the ear, fully grasp and mix evenly with your hands, and set aside. Prepare a few garlic slices, shred the ginger, and set aside. Add a spoonful of salt, mix well with your hands, and set aside.

Prepare the seasoning, prepare two star anise, a piece of cinnamon, forty peppercorns, two bay leaves, then heat the pot, add half a bowl of light soy sauce and half a bowl of balsamic vinegar to the pot, light soy sauce and balsamic vinegar than the morning tour example, then add the seasoning prepared in advance, stir evenly and boil with a high fire. After the royal defense continues to cook for about three minutes, after cooking, you can salvage all the seasonings inside and put it aside to cool.

We put all the coriander in a glass rinse box that was dry, and a large box was stuffed to the brim, enough for us to eat for a week. Finally, pour in the cooled juice, as long as the juice does not exceed the height of more than half of the coriander. Then close the lid and seal it, you can also seal it with a layer of plastic wrap, or you can put it in the refrigerator for refrigeration.

On the same day, you can eat it, and you can take it as you eat.

The preparation of parsley mixed with peanuts is as follows:Ingredients: 100 grams of coriander, a little peanuts.

Excipients: an appropriate amount of chili pepper cracked letter, a little salt, a little chicken essence, a little soy sauce, a little oyster sauce, a little aged vinegar, a little sugar.

Steps: 1. Prepare peanuts.

2. Stir-fry. <>

3. Wash the peppers.

4. Cut the pepper into cubes and put it in a pot.

5. Add coriander and shallots.

6. Add peanuts.

7. Sprinkle with salt, chicken essence, soy sauce, oyster sauce, sugar, aged vinegar, and mix well.

8. Put it on a plate and eat deliciously.

Life is too short, so let's have another bowl. Today, I will use coriander to share a home-cooked meal with you. I believe everyone is very familiar with coriander!

In fact, friends who like to eat coriander can be said to be a treasure, while friends who don't like to eat coriander think it tastes weird. Generally, everyone takes coriander as a side dish to eat, today I will teach you a simple and delicious pickled coriander, pickled out of green and refreshing, appetizing rice, breakfast with steamed bread or white porridge is also very good. If you like it, try it!

Ingredients: coriander, bay leaves, star anise, cinnamon, dried Sichuan pepper, light soy sauce, balsamic vinegar, salt, rock sugar, millet pepper, garlic.

The detailed steps are as follows:

Step 1: Prepare an appropriate amount of coriander first, then put the coriander in clean water first, and wash the coriander with your hands. Then wash a few more poops and wash all the dirt on the surface of the coriander.

Finally, put the cleaned coriander in the bamboo blue, spread the coriander, and dry the moisture on the surface of the coriander for later use.

Step 2: Next, clean the pot and heat it first. When the pot is hot, add 5 grams of spices (bay leaves, star anise, cinnamon) and 5 grams of dried Sichuan peppercorns, and then stir-fry them evenly with a spatula so that they can be evenly heated in the pot.

Finally, fry them to bring out the aroma.

Step 3: After stir-frying until fragrant, add 400 grams of light soy sauce, 100 grams of balsamic vinegar, 3 grams of salt, and 3 grams of rock sugar to the pot. Then the spatula keeps stir-frying evenly so that the rock sugar is fully melted.

Finally, after the soup in the pot boils, it is boiled over low heat for about 6 minutes, and after 6 minutes, it is put out and put in a bowl to cool for later use.

Step 4: Next, the coriander has been dried, then put the coriander on a clean cutting board, and use a knife to cut the coriander into short and even small pieces. Finally, after all the coriander is cut, put the chopped coriander together and put it in a clean large pot for later use.

Step 5: Next, prepare an appropriate amount of millet pepper, then put the millet pepper in a large bowl, and then pour an appropriate amount of water and salt into the large bowl to clean the millet pepper. Then put the washed tomato millet pepper on the cutting board, cut it into chili rings with a knife, and friends who don't eat too spicy can not add it.

Finally, put the chopped millet peppers on the cutting board and set aside.

Step 6: Next, prepare an appropriate amount of garlic, then peel off the garlic coat by hand, then rinse it under the running water in the kitchen, then put the rinsed garlic on the cutting board, and then use a knife to cut the garlic into garlic slices. Finally, after all the garlic is chopped, it is placed in the coriander section with the millet pepper.

Step 7: Next, mix the coriander, garlic slices, and millet pepper together with your hands. After grasping and mixing well, put them together in a clean glass jar with no water, no oil and no peculiar smell. Then pour the cooled juice into a glass jar, and the juice will not pass the coriander.

Next, cover the lid and marinate for an hour before eating, which is convenient and fast, delicious and enjoyable. If you don't have an appetite for a meal, you can try this hors d'oeuvre, and you won't be able to pair it with steamed buns or white porridge for breakfast.