Is coriander delicious or cabbage delicious can you eat Chinese cabbage and coriander

Coriander, also known as coriander, can increase the fragrance of soup by adding coriander; Add some coriander when cooking meat dishes to get rid of the fishy smell. Coriander also has the effect of promoting peripheral blood circulation, and people with cold constitution can also improve the symptoms of cold hands and feet by eating some coriander.

Although coriander is delicious, it should not be eaten too much or often. This is because traditional Chinese medicine believes that coriander is spicy and fragrant, and the heart and spleen are connected to the inside, and the limbs are reached outside, which repels all unhealthy qi and has the effect of warming and strengthening the stomach, but because the coriander taste is spicy and can be dispersed, eating too much or eating for a long time will consume qi and damage the spirit, which will cause or aggravate qi deficiency. For those who are sweating, fatigue, fatigue and susceptible to colds, they should eat less coriander.

In addition, coriander also has the effect of warming and causing sores, so patients with fox odor, bad breath, gastric ulcer, beriberi, and sores should not eat, otherwise it will aggravate the condition.

Cabbage is native to our country and can be eaten all year round, and can be roughly divided into three categories: ordinary cabbage, Chinese cabbage and moss cabbage.

There are more than a dozen varieties of common cabbage, such as long-stemmed species, short-stemmed species (small cabbage), and land-collapsed species;

Chinese cabbage is also known as cabbage, cabbage or yellow bud white, and there are six or seven varieties of better ones;

Moss cabbage, generally known as cabbage, red cabbage or cabbage, it is a variety of delicious vegetables.

The nature of cabbage is also more complex, the nature of red cabbage moss tends to be peaceful, and the nature of cabbage moss and ordinary cabbage is slightly cold, the nature of Chinese cabbage is cold, if you cook soup, the nature is cold, although the lungs are hot and cough diuretic, but it can be cold, where the intestines, stomach or heart, lungs are cold should not be eaten or eaten with caution. If the cabbage is scalded and dried, the coldness will be greatly reduced.

Cabbage is the world's hundred vegetables, that is, it is very nutritious, coriander, itself has a special taste, some people like it, some people hate it, depending on their own taste, but coriander is a good flavor enhancer, can make your dish more flavorful

The so-called radish and cabbage have their own love! It's up to you.

Chinese cabbage is a versatile dish, and there is no food restraint with coriander.

From the perspective of nutrition, Chinese cabbage is rich in vitamins, dietary fiber and antioxidants, which can promote intestinal peristalsis and help digestion. Moreover, Chinese cabbage has higher vitamin C content than apples and pears, at the same level as citrus, and is much lower in calories.

Cabbage is still the best vegetable, because cabbage itself contains very few calories, so as not to cause heat storage. Cabbage also contains very little sodium, which does not allow the body to retain excess water, which can reduce the burden on the heart. Middle-aged and elderly people and obese people can eat more Chinese cabbage**.

When cooking vegetables, the correct thing to do is to wash them before cutting them. For leafy vegetables such as Chinese cabbage and cabbage, the outer leaves can be removed, and the inner leaves can be soaked in warm water and then rinsed with running water one by one.

Cabbage is easy to store, affordable, and can be paired with most dishes, it is a veritable "civilian dish" and "versatile dish". Even though cabbage is as good as it is, the amount of chlorophyll and other nutrients is much lower than that of green leafy vegetables. Therefore, the statement that "cabbage is good for 100 vegetables" is a bit one-sided, different vegetables have their own advantages, and eating them together is more in line with the principle of nutritional balance.

Recommended dishes. Cabbage gall enoki mushroom rolling lean meat.

Ingredients: 250 grams of cabbage gall bladder, 150 grams of enoki mushrooms, 100 grams of lean meat, 20 grams of shiitake mushrooms, 5 grams of dried shrimp (for 3-4 people).

Cooking method: Wash the cabbage gallbladder, cut it into four pieces, wash the enoki mushrooms, and remove the roots; Wash the lean meat and cut it into small slices for later use, wash and soak the dried shrimp until soft and set aside; Rinse the mushrooms with water first, then soak them in warm water until soft, and then pour them into the pot with water; Put the prepared shiitake mushrooms and dried shrimp into the pot and add 1500ml of water, boil over high heat, add cabbage gall bladder and enoki mushrooms, boil and then put in lean meat slices, and add salt to taste after the water boils.

It has the effect of moistening the intestines and regulating immunity, and is suitable for constipation, growing teenagers and people with low immunity.

Ruyi cabbage rolls.

Ingredients: a few cabbage leaves, 100 grams of pork filling, 1 carrot, 5 shiitake mushrooms, an egg, green onion, ginger, cooking wine, sesame oil, light soy sauce, pepper, salt, steamed fish soy sauce.

Method:1Put the soaked shiitake mushrooms and carrots in a meat grinder and grind and mix with the meat filling, add an appropriate amount of salt, light soy sauce, cooking wine, pepper, eggs, minced green onion and ginger, sesame oil, etc., and mix well; 2.

Clean the cabbage leaves, blanch them in a pot of boiling water until the leaves become soft, remove them, and drain the water; 3.Roll the meat filling into a long cylinder with blanched cabbage leaves, put it on a plate and steam it in a steamer for 15 minutes; 4.Pour out the soup on the plate, cut the cabbage rolls into inch pieces, arrange them on a plate, drizzle with steamed fish soy sauce and serve.

Creamy cabbage soup.

Coriander has many benefits for the human body. It is suitable for colds, measles or rubella, dietary stagnation, indigestion, etc. In addition, the aroma of Duan Feng coriander is caused by the volatile oil composed of alcohols and alkenes and potassium apple matanate, which can increase the secretion of gastric juice, increase appetite, regulate gastrointestinal peristalsis, and improve digestion after eating.

Yes, the stir-fry is more flavorful.

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.

No, coriander belongs to coriander, also known as coriander, coriander, and coriander. It is the whole grass of the Umbelliferae plant Ju coriander, the umbrella cavity Dan-shaped flower hat, coriander genus, one or two annual herbaceous plants, it is a familiar flavor vegetable, the shape is like celery, the leaves are small and tender, the stem is slender, the flavor is fragrant, it is the condiment in the soup and drink, and is mostly used to make cold vegetable condiments, or hot sauces, noodles and vegetables to enhance the flavor.

Green cabbage, also known as bok choy, rape, and rape. Annual or biennial herb, 25 to 70 cm high, base erect, branched, basal leaves obovate or broadly obovate, dark green, shiny, racemes apical, conical, flowers light yellow, seeds spherical, purplish-brown, honeycomb, flowering in April, fruiting in May. Green vegetables are native to Asia, and are cultivated in the northern and southern provinces of our country, especially in the Yangtze River Basin.

Young leaves of green vegetables for vegetables.

Coriander, also known as coriander.

It is a familiar vegetable that enhances flavor and color, especially in restaurants, where the shadow of coriander is indispensable on almost every table. I also often use coriander at home, and when I stir-fry a dish, sprinkle some coriander leaves on top, which not only adds flavor but also color, and looks like a special appetite. The young stems and fresh leaves of coriander have a special fragrance, which is often used as a decoration and flavor enhancement of dishes, and is one of the best vegetables that people like to eat.

I have the impression that cilantro has always been used as a side dish. Once, when I went on a business trip to another place, my classmates invited me to dinner, and there was a dish of fried shredded pork with coriander, which made me realize that coriander can also be fried and eaten directly. Later, this dish became a common dish for me at home, it was delicious and nutritious, simple and fast, and I fried it every time.

Stir-fry all kinds of vegetables, add meat, it will become fragrant, extremely delicious, especially pork belly, which is rich in oil, add some coriander to fry together, the taste of the two is integrated with each other, and the taste is excellent.

Coriander is delicious, but ** is not low, a few will cost several yuan, but I have a small vegetable garden at home, and there are fresh coriander to eat at any time, I feel so happy, hehe!

Below, I will share the practice of this dish with you, and those who like to eat coriander must not miss it!

Stir-fried shredded pork with coriander.

Ingredients: 1 handful of coriander, 100g pork belly, 2 tablespoons of light soy sauce, cooking wine.

2 tablespoons, allspice to taste, pepper.

Appropriate amount, 1 green onion, 2 cloves of garlic, 2 grams of salt, peanut oil.

15 grams. Here's how:

Wash the pork belly, put it in the refrigerator and freeze it until it is semi-frozen, take it out and cut it into thin slices first, then cut into thin strips;

Boil water in a pot, pour in the pork belly, then pour in cooking wine, blanch until the pork belly shredded changes color, and remove the foam;

Drain the shredded pork belly, pour it into a bowl, add 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, a little five-spice powder and pepper and marinate for a while;

Remove the roots of the coriander and wash the yellow leaves on the outside and cut them into long sections, which can be 4 to 5 cm long;

Pour peanut oil into the pot, pour in the shredded pork belly and stir-fry until the water is dry, and the fat comes out;

Pour in chopped green onions and garlic slices and stir-fry until fragrant, at this time the pork belly has been shriveled and fried;

Pour in the coriander segment, sprinkle with salt again, pour in 1 spoon of light soy sauce, quickly stir-fry evenly and you can get out of the pot, the coriander segment is not too soft, the fragrance is rich, it absorbs the gravy, the taste is more fragrant, and it is particularly delicious.

Delicious, coriander, also known as coriander, is a kind of familiar flavor and color vegetables, people who like it will think that adding coriander is the icing on the cake, but there are also people who are not used to this taste and hate this taste.

There are many people who like it, and there are many people who don't, depending on personal taste. Coriander can be fried and eaten, the fragrance is unique and delicious, and stir-frying it with shredded meat is forbidden to stir-fry. It can also be used as an auxiliary dish for many dishes, garnished and flavored.

Coriander is delicious, its fragrance is very unique, but some people don't like the taste of coriander, so they think that coriander is not delicious, in fact, whether coriander is delicious or not depends on personal taste.

Fragrant greens is a rare vegetable variety with traditional characteristics in Suzhou, which has been cultivated for more than 100 years. It is mainly planted along the East Taihu Lake and the southwest shore of Taihu Lake, involving Zhenze, Hengfan, Qidu, Taoyuan in Wujiang and parts of Songling, Pingwang, Shengze and other towns.

According to the research of experts, it was found that Taihu fragrant greens are mainly distributed in the East Taihu Lake area, where the soil is mainly planted with small silt. At present, the planting area of fragrant greens in Wujiang is 10,000 mu, and the total output is 20,000 tons. Huang Jianxing, a professor at Nanjing Agricultural University, believes that Wujiang Taihu fragrant greens are unique in China, and their advantages cannot be replicated elsewhere.

Fragrant greens are a kind of small cabbage (greens) with rich fragrance, soft quality and unique flavor that does not form balls, and the kind of green vegetables with smooth leaves common in Suzhou are different, fragrant greens are relatively large, and one plant weighs 400 grams. Due to its weak winter, it is not easy to sprout and flower, and most of the large greens are marketed from January to March. The most representative of fragrant greens is a traditional characteristic variety called "embroidery tendon", this kind of vegetable grows in the ground, the leaves are oval, fan-shaped, the leaves are yellow-green, the leaf margins are shallow and notched, the lace is wavy folds, and the leaf surface is wrinkled.

The veins of the leaves are greenish-white, wide and distinct, and are grid-shaped, so it has its name. The embroidery tendon is of good quality, fragrant, contains less fiber, is tender and easy to rot, and has a good taste, which is the best quality for fried food. But the yield is low.

But there are three other varieties that are also excellent varieties of fragrant greens. One is the black leaf fragrant green, the leaves are dark green, shiny, full margin, the leaf surface is wrinkled, the leaf veins are white, the fragrance is rich, the fiber is slightly more, and the taste is good. The second is the yellow leaf fragrant greens, the leaf surface is wrinkled, wavy protrusions, the leaf veins are green and white, the fragrance is strong, the fiber content is medium, and the taste is good.

The third is the black miscellaneous No. 1 fragrant green, which is a newly bred generation of hybrids, with dark green, shiny, full-edged, wrinkled leaves, greenish-white, flattened. The veins of the leaves are white, the fragrance is rich, the fiber content is slightly more, and the taste is good.

Therapeutic effect. 1 Provide nutrition, strengthen the body Green vegetables are one of the most rich in vitamins and minerals, if an adult eats 500 grams of vegetables a day, it can meet the needs of the human body with vitamins, carotene, calcium, iron, etc., to ensure the physiological needs of the body to provide material conditions, help to enhance the body's immunity.

2 Maintain the elasticity of blood vessels Green vegetables contain a large amount of crude fiber, which can prevent the formation of plasma cholesterol after entering the human body and combine with fat, and promote the excretion of cholesterol metabolites - bile acid, so as to reduce the formation of atherosclerosis, thereby maintaining the elasticity of blood vessels.

3. Moisturizing**, delaying aging, vegetables contain a lot of carotene (1 times more than beans, 4 times more than tomatoes and melons) and vitamin C, after entering the human body, it can promote cell metabolism; Prevent roughness and pigmentation, and make it bright and clean. Slows down aging.

4 Vitamin C contained in anti-cancer and anti-cancer vegetables will form a "hyaluronic acid inhibitor" in the body, which has anti-cancer effects and can make cancer cells lose their vitality. In addition, the crude fiber contained in green vegetables can promote the peristalsis of the large intestine, increase the excretion of endotoxins in the large intestine, and achieve the purpose of preventing and fighting cancer.