Speaking of coriander, I think it is very unique. Coriander is widely used here. Although it is a vegetable, it is often used as a condiment in our life. It can be used in vegetables, soups, noodles, wonton and hot pot, and has a good effect of enhancing fragrance and taste, so it is also a regular vegetable at home. Coriander can be used as a main dish or a side dish, or as an ornament, which plays a decorative role in life. It can be used to saucer and decorate dishes. The greater function of coriander should be to remove fishy smell and odor, which can be applied in many places. ...
We eat a lot of coriander in the local area. We like to put some in cold salad, stir-fry and soup, which can not only add color and taste, but also cover up the fishy smell and peculiar smell. Coriander can be used as a side dish or as a main course. How to cook a dish by yourself? Those are two distinctive local home-cooked dishes with coriander as the main dish. The first dish, "Fried Meat Slag with Coriander", is a reserved dish in many restaurants, and it is also a delicious dish often cooked by ordinary people. The second "cold coriander" is delicious beyond expectation. Let's see how to do it. Characteristics of fried meat residue with coriander—
The characteristics of this dish: the meat residue is to increase the flavor, usually pork or beef. The meat residue can be cut into pieces according to your own preferences (grainy, full and elastic, smooth and tender, good taste, and the meat particles should be sized in advance before frying); Meat residue can also be chopped minced meat (this kind of minced meat is fried directly in the pot without starch, and the fried meat residue is dry and fragrant, and the more you chew it, the more fragrant it is). Coriander can be cut into sections (with minced meat) or diced (with minced meat), so there are two ways to make this dish, both of which are delicious. Coriander is fried and eaten. It is best to choose coriander. When fried, there are many dishes, which are crisp and palatable.
The concrete operation steps of stir-frying meat residue with coriander are as follows-
Ingredients: 200g of coriander, 50g of pork150g, 5g of minced garlic in Jiang Mo. If you like spicy food, you can add a proper amount of dried red pepper.
3g of seasoning salt, 2g of sugar, cooking wine 10g, 20g of soy sauce, 3g of soy sauce, 3g of pepper and 3g of starch.
Specific process
Remove the roots of coriander, yellow leaves and rotten leaves, wash and cut into small pieces for later use. The root of coriander can be preserved, pickled, wrapped and fried, which is not wasted and delicious. Cut ginger into powder and garlic into powder. Slice the pork first, then cut it into filaments, then cut it into meat, put it into a small bowl, add a little salt, 10g cooking wine, 3g soy sauce and a little pepper, stir it, pour in a little water, stir it evenly, let the water eat it, add 3g starch, continue to stir it evenly, and marinate for a few minutes. Boil the oil in the pot, pour it out after the oil is heated and wet, add cold oil, pour the meat into the pot, stir-fry until the meat changes color, put the minced ginger and garlic into the pot, add the coriander section, add 3g of salt, 2g of sugar and 20g of light soy sauce, stir-fry evenly, stir-fry until it is broken, and then take out of the pot and plate. The characteristics of cold coriander-
It's easy to do, just cut everything into pieces and mix it with a universal cold sauce, and it will be done in a few minutes. If fried peanuts are added, the fragrance and taste will be more perfect, fresh and delicious. It is always suitable for drinking and eating. It is best to choose fresh coriander for cold salad, which is small and crisp and very suitable for cold salad.
The concrete operation steps of cold coriander are as follows-
300 grams of coriander and a handful of fried peanuts (put the peanuts in a cold pot and fry them in oil, stirring constantly, until there is a crackling sound, and stir them slowly with low heat. When there is no noise, take out the peanuts and control the oil to cool. You can also use roasted peanuts (as long as they are crispy), 65,438+00g of chopped green onion and 65,438+00g of minced garlic.
Soy sauce 10g, balsamic vinegar 10g, salt 3g.
Specific process
First, remove the rotten leaves and yellow leaves of coriander, keep the green leaves, and tear the coriander along the roots, so that it is easy to clean up the dust and impurities hidden in the roots. Don't throw away the roots, remove the old parts, put them in a pot with the stems and leaves, wash them, soak them in a little salt for 5 minutes, then wash them and control the water for later use. Cut the coriander into inches and put it in the pot. Put the coriander root in and grab a handful of peanuts for later use. Universal juice mixing: put 10g chopped green onion, 10g minced garlic and 5g Chili powder into a small bowl (this amount can be increased or decreased according to your own preference), boil 30g oil in the pot until it smokes, turn off the fire, pour the hot oil into the bowl, stir-fry with a crash, and then add 10g light soy sauce.