Cilantro, with its green leaves and unique fragrance, always adds a touch of color and refreshingness to dishes. Cold coriander is an excellent side dish for relieving summer heat and fatigue. Today, let me reveal to you the most authentic way to make cold coriander and show you the charm of this summer delicacy.

Step one: Select fresh coriander

The key to cold coriander is the freshness of the coriander. When purchasing coriander, look for coriander with shiny green leaves and moist roots. Avoid choosing cilantro with yellowing leaves or signs of wilting, as these may no longer be fresh.

Step 2: Wash the coriander

Pick and wash the coriander and remove the old leaves and roots. When cleaning, you can rinse repeatedly with clean water or soak in water for a while to remove residual soil and impurities. After cleaning, drain the cilantro with kitchen towels.

Step 3: Cut the coriander

Cut the coriander into small segments, about 1-2 cm in length. When cutting cilantro, try to keep your knife skills neat so that the cilantro can absorb the flavor evenly.

Step 4: Prepare seasonings

The seasonings for cold coriander are very simple and usually include salt, monosodium glutamate, balsamic vinegar, sesame oil and sesame paste. The amount of seasoning can be adjusted appropriately according to personal taste.

Step 5: Prepare the sauce

Put salt, monosodium glutamate, balsamic vinegar, sesame oil and sesame paste into a small bowl, stir evenly and prepare the sauce. The thickness of the sauce can be adjusted according to personal preference. If you like a thicker sauce, you can add more sesame paste.

Step 6: Mix the coriander

Put the chopped coriander into a large bowl, pour in the prepared sauce, and stir thoroughly. When stirring, be gentle to avoid crushing the cilantro.

Step 7: Plate

Put the mixed coriander into a plate and sprinkle with some sesame seeds. When enjoying, you can add a little balsamic vinegar or sesame oil to add flavor according to your personal taste.

Tips:

In addition to salt, MSG, balsamic vinegar, sesame oil and sesame paste, you can also add other seasonings to the cold coriander, such as chili oil, garlic soy sauce Wait, enrich the taste.

Cold coriander should be cooked and eaten immediately, and should not be left for a long time, otherwise the coriander will change color and taste, affecting the taste.

Cilantro is cool in nature, and those with spleen and stomach deficiency should not eat too much.