How do you pickle cilantro to taste good? How do you pickle cilantro to make it delicious?

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!) ）

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.

[The practice of pickling Ling imitation coriander].

Ingredients:

Appropriate amount of coriander, appropriate amount of millet pepper, appropriate amount of garlic, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of Sichuan pepper, appropriate amount of bay leaves.

Steps. Put the coriander in clean water and rinse the coriander. The coriander needs to be cleaned several times, and the dirt on the surface of the coriander should be given.

Wash cleanly; After washing, take the coriander out of the water, drain it, place them on top of the basket, spread them out, and dry the coriander;

Prepare a clean wok and heat it over low heat. When the bottom of the pot is hot, put 5 grams of spices into it, and put 5 grams of pepper granules into it, and keep stir-frying with a shovel to fry them to bring out the fragrance, and the spices should be prepared in advance, this time it is two star anise, two pieces of cinnamon, and two or three bay leaves;

When the fragrance wafts out, pour 400 ml of light soy sauce, 100 ml of balsamic vinegar, and add 3 grams of salt

3 grams of rock sugar, and then, stir-fry with a spatula to help the rock sugar melt;

Wait for the sauce in the pot to boil, continue to cook for another 6 minutes to bring out the flavor of the seasoning. When the time is up, you can turn off the heat. Pour the juice from the pot into a large bowl and set aside;

Check that if the coriander has been dried, take it all to the board and arrange it neatly. Take out the kitchen knife and cut the coriander into small pieces about 2 cm long, which is better to put in a container. When all the chops are done, put the coriander segments in a small bowl and set aside;

Prepare a handful of millet peppers, put them in clean water first, and clean each pepper. After washing, remove the millet pepper and drain the water, and then place it on the cutting board. Cut off the chili stems of the millet peppers, and then cut the remaining parts into chili granules;

Prepare a handful of garlic, break it into individual pieces, and then peel off the skin of each garlic. Place the peeled garlic on a cutting board and cut into garlic slices with a kitchen knife. After chopping, put all the garlic slices and millet peppercorns into the coriander, and mix them well with your hands;

Prepare two containers with lids, first clean the inside of the containers with clean water, then dry the water with a kitchen paper towel, and then set aside to allow the water to vaporize. Then, put the mixed coriander into a container, and then pour the cooled juice into the container, and drown the coriander. Finally, close the lid on the container and marinate for an hour;

After 1 hour, the coriander is marinated and ready to eat. The coriander pickled in this way is not only green and refreshing, spicy and enjoyable, but also appetizing and easy to eat, whether it is served with rice or white porridge, it is very good.

Tips If you feel that you are not good at eating chili peppers, you can skip millet pepper or add less millet pepper;

The container for pickling coriander must be anhydrous and oil-free, otherwise it will spoil and the shelf life will be short.

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.

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.

Coriander pickling method.

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.