Put away the coriander, wash it and cut it in the middle. Wash the green onions and cut them into two, then marinate them in salt water for 5 to 6 hours.

Soak the chili noodles in boiling water, mash the ginger and garlic into powder, add MSG and mix thoroughly to make a seasoning.

Take out the pickled coriander and green onion, wash them twice with water, drain the water, and put them into a large basin.

Stir the prepared seasoning with coriander and green onions evenly, then move it into the jar and press it with stones.

It can be eaten after 1 week.

Cilantro is also known as coriander, salted coriander, coriander, coriander, coriander, mantianxing, etc. It is an annual herbaceous plant of the Umbelliferae family. Originally called coriander, its English name is Coriander Herb. It is native to Central Asia and southern Europe, or the Near East and the Mediterranean.

According to records in "Natural History" of the Tang Dynasty, Zhang Qian of the Western Han Dynasty introduced coriander from the Western Regions in 119 BC, so it was originally named coriander.

Introduced to Japan from the 8th to the 12th century. Later, during the Later Zhao Dynasty of the Northern and Southern Dynasties, Emperor Shi Le of Zhao thought that he was a barbarian, and coriander sounded unpleasant to his ears, so he ordered the name to be changed to the original coriander, which later evolved into coriander.

Generally, direct seeding is carried out from September to October, and frozen water is poured before winter to help the seedlings survive the winter. The shed is closed in January and no ventilation is required from January to February. When the seedlings turn green, carry out cultivating, soil loosening and weeding. When the seedlings are 10 cm tall, the plants enter the vigorous growth period and the greenhouse is maintained at 15°C to 25°C. Use about 15 kilograms of ammonium sulfate per acre and topdress 1 to 2 times to harvest early.