How to pickle coriander is convenient for eating.
First, the practice of pickling coriander broke out.
The longer the stem, the more colors and the softer the taste. And the harmful substances produced in the pickling process are also the least.
Pickling coriander is very simple. Remove the fresh coriander from the old stem, wash and dry it, then cut it into parts of 1.5 to 2 cm, and sprinkle with a lot of salt. After pickling for 2 hours, rinse the excess salt with cold white or pure water, add a little more, and eat less.
Secondly, choosing delicious food can save a long time.
Although it is simple and quick, it is more suitable now. If you want to pickle coriander, you can omit the following halogenation methods.
Ingredients: 750 grams of fresh pickled coriander, salt.
Practice steps:
1. Wash coriander and put it in a cool and ventilated place. After the surface is dry, mix water and salt, put them into a clean container without oil and water, and compact and stratify.
2. After all, after the coriander is finished, sprinkle a layer of salt on the surface of coriander. The sealed container can be sealed for about 7 days and can be eaten.
The selection of pickled coriander is actually so simple, because coriander itself has a special taste, so we only use salt to select it, and adding seasoning will only destroy the original natural aroma of coriander.
Of course, everyone in the world has different needs. Let me introduce the pickling method with seasoning.
Third, other methods of pickling coriander
Ingredients: fresh pickled coriander 2kg, onion 1kg, pepper noodles 100g, salt 50g, garlic 100g, ginger 50g, which is delicious.
Practice steps:
1, cut in half in the middle, wash the onion and cut in half in the middle. Cut it and put it in a clean pot.
2. Mix 50g of salt in the basin, add coriander and onion, marinate for 5 to 6 hours, select water twice with water, and then open.
3, pepper and boiling water, ginger and garlic watch over, and then put good pepper, ginger, ginger, ginger, crazy and appropriate taste to make kimchi.
4. Put the coriander and shallot water into the basin, pour in the prepared foam, put in manda, and seal it for seven days to pick it up.
Supplementary explanation:
When choosing pickled coriander, you can't follow it, because the root of coriander has high nutritional value and stronger fragrance. However, coriander roots are difficult to clean, so be sure to take photos carefully when washing coriander roots.