Ingredients: coriander, pepper, monosodium glutamate, fragrant sauce, salt, garlic, vinegar and sugar.

Steps:

1, fresh vegetables and sauces must use fragrant sauce, and it must be monosodium glutamate instead of chicken essence.

2. Wash coriander and pepper. Chili can choose spicy and non-spicy ginseng, which is delicious. I prefer spicy food anyway.

3. Shred peppers, cut parsley into pieces, add salt and mix well. Add nothing else first, pour out the juice, and then mix sugar, vinegar, fragrant sauce and monosodium glutamate, and the soup will be less.

4. Peel the garlic and chop it into garlic paste. If the skin is not easy to peel, it can be flattened, so it is easy to peel.

5. After all the materials are mixed, kill the vegetables and make soup.

6. Then, put the pickled vegetables in a water-free, oil-free and noodle-free pickle jar scalded with boiling water and put them in a cool place. It will be a little salty this time, and it won't go bad easily. There is no need to put it in the refrigerator.

7, you're done, the northeast parsley pickles are ready.

Practice skills

1, choice of pepper raw materials: don't buy too big and too small peppers, buy medium ones. It is too small. There is no meat after frying. They are all pepper seeds. It's too big to pickle.

2, coriander: fresh, tender leaves and stems. Cooking is delicious.

3. You can add long beans and fry them like coriander.