Material:

3 handfuls of broad winter flour, 15g of shrimp, 1g of integrated seaweed, 1 tablespoon of stir-fried white sesame seeds, and appropriate amount of coriander seasoning: 3 tablespoons of Chai Fish soy sauce, 1 tablespoon of sugar, 1 tablespoon of vinegar, 1 tablespoon of lemon juice, 2 tablespoons of sesame oil and half a teaspoon of pepper

Method

1. Soak the integrated seaweed in cold boiled water for 5 minutes, and then drain the water for later use

2. Take a bowl, pour in Chai Yu soy sauce, sesame oil, lemon juice, vinegar, sugar, pepper and fried white sesame seeds, and stir well to become a gentle wind sauce for later use

3. Boil a pot of water, first add the broad winter flour to cook until it is half cooked, then add the shrimps to cook, then take out the pot and put them in iced boiled water to cool, and then drain.

annual or biennial herbs with strong smell, 2 to 1 cm high. Roots are spindle-shaped, slender and have many slender branches. Stems are cylindrical, erect, much branched, striped and usually smooth. Rooted leaves have stalks, which are 2 to 8 cm long.

The leaf blade is pinnately divided 1 or 2 times, the pinnae is broadly ovoid or fan-shaped, 1-2 cm long and 1-1.5 cm wide, the edge is obtuse, notched or deeply divided, the upper cauline leaf is pinnately divided 3 times or more, and the last lobe is narrow, 5-1 mm long and .5-1 mm wide, and the tip is blunt and entire.

The umbel is terminal or opposite to the leaves, and the peduncle is 2 to 8 cm long. Umbrella spokes 3 to 7, 1 to 2.5 cm long. Bracteoles 2 to 5, linear, entire. The umbel has 3 to 9 pregnant flowers, and the flowers are white or lavender.

Calyx teeth usually vary in size, with small oval triangles and large oblong ones. Petals are obovate, 1-1.2 mm long and 1 mm wide, with concave tabs at the top. Radiant petals are 2-3.5 mm long and 1-2 mm wide, usually entire, with 3-5 veins. Filaments 1 to 2 mm long, anthers ovoid, about .7 mm long; Style erect when young.

when the fruit is ripe, it bends outward. The fruit is spherical, and the main edge on the back and adjacent secondary edges are obvious. Endosperm is concave on the ventral surface. The tubing is not obvious, or one is located below the secondary edge. The flowering and fruiting period is from April to November.

Growth environment

Coriander can withstand the low temperature of-1℃ to 2℃, and the suitable growth temperature is 17℃ to 2℃. When it exceeds 2℃, it grows slowly and stops growing at 3℃. Coriander is not strict with the soil, but the soil with good soil structure, strong fertilizer and water retention performance and high organic matter content is beneficial to the growth of coriander.

Distribution

It originated in the Mediterranean region of Europe. It is said that Zhang Qian brought it back from the western regions in the Western Han Dynasty, and now it is cultivated in northeast China, Hebei, Shandong, Anhui, Jiangsu, Zhejiang, Jiangxi, Hunan, Guangdong, Guangxi, Shaanxi, Sichuan, Guizhou, Yunnan, Tibet, Hubei, Henan and other provinces.

Main value

Edible value

The tender stems and fresh leaves of coriander have a special fragrance, which is often used as an ornament and taste-enhancing product of dishes, and is one of the good vegetables that people like to eat.

coriander contains a lot of volatile oil, and its special aroma is emitted by the volatile oil. It can remove the fishy smell of meat, so adding some coriander to some dishes can play a unique role in removing fishy smell and increasing taste. Coriander extract has obvious functions of sweating, clearing away heat and penetrating rash, and its special fragrance can stimulate sweat gland secretion, prompting the body to sweat and penetrate rash. Another effect of regulating the stomach is that the pungent aroma of coriander can promote gastrointestinal peristalsis and has the effect of appetizing and invigorating the spleen.

nutritional ingredients

coriander (coriander) is rich in nutrition, including vitamin C, carotene, vitamins B1 and B2, and also rich in minerals such as calcium, iron, phosphorus and magnesium. Its volatile oil contains mannitol, n-valeraldehyde, nonaldehyde and linalool, which can stimulate appetite and invigorate spleen. Coriander also contains potassium malate and so on.

The amount of vitamin C contained in coriander (coriander) is much higher than that of ordinary vegetables, and the average person can meet the human body's demand for vitamin C by eating 7 to 1 grams of coriander leaves; The carotene contained in coriander is more than 1 times higher than tomatoes, kidney beans and cucumbers.