1, coriander mixed with dried tofu
Buy some coriander, clean the coriander and put it aside. In the cleaning process, there is no need to remove the roots of coriander, because the roots of coriander are particularly nutritious, as long as they are cleaned. Cut dried bean curd into shreds or slices, and add chicken essence and sesame oil as ingredients to enhance the flavor of the whole dish.
Step 2 pickle parsley
Cabbage with high stem and tip is selected as the main raw material. After being selected, cleaned, cut into sections and dried, it is preserved and stored with spices such as spiced, Chili powder, garlic paste, sugar and sesame seeds. It can be eaten in about 10 day. Taking Chinese cabbage as raw material, this kind of coriander, which is slowly produced and marinated by special technology, has a very special taste, sour and spicy, tender and crisp.
3. Coriander cake
Cut the coriander into thin slices. Beat well with the eggs, add a little salt, put a thin layer of oil in a non-stick pan, pour in the egg liquid, then shake the pan and wipe well. The edge is crooked by a small fire, so turn it over quickly and burn it again.
Selection method of coriander
1, the size of coriander
If the coriander is too big and has many stems, it tastes a little hard. And coriander will taste less. When choosing, it is recommended to choose small parsley.
2. the color of coriander
Usually dark green and light green. I feel that dark green will be more flavorful.
3. The appearance of coriander
The appearance should be smooth and not withered. The leaves are generally neat, without black leaves and yellow leaves.
4. Coriander fork
Generally, coriander has many branches, about 4-7. When choosing, it is ok to choose about 5 or 6.
5. The root of coriander
Coriander grows in the ground, so roots are very important. When choosing, you can see whether the roots are full and whether there are insect eyes.