The efficacy and function of ten coriander 1, ten coriander and walnut kernel are mixed cold, which has the effects of strengthening the spleen, strengthening the brain and promoting digestion.
2. After ten parsley and garlic are mashed, it is served with sesame oil, balsamic vinegar, cold rice skin, cold rice skin, noodles, cold noodles, bean jelly, etc., which is fragrant and delicious, cool and appetizing, and it is insatiable.
3, making stuffing jiaozi, adding ten coriander leaves to the stuffed bun can remove the fishy smell, taste delicious, fat but not greasy.
4, ten coriander also has mosquito repellent function, take a few leaves and rub them on mosquito bites, which will soon reduce swelling and relieve itching.
5, ten parsley can be used as a flower planting and viewing. It also has the function of repelling mosquitoes in the house.
6. Add ten parsley when the glutinous rice porridge is cooked, which has the effect of eliminating bad breath, light mouth, appetizing and strengthening the spleen.
The practice of ten parsley 1
Ingredients: coriander, walnut kernel, garlic, soy sauce, Chili oil, soy sauce, salt and sugar.
Steps:
1, the walnut kernel is soaked in cold boiled water in advance, and the skin on the peach kernel is removed.
2, ten parsley with salt and washed with water.
3. Remove the water from the dish and add peach kernels for later use.
4. Mash garlic with a mortar and add a little salt when mashing garlic.
5. Add soy sauce, Chili oil and sesame oil to the mashed garlic to make juice.
6. Mix the mixed juice in ten coriander walnuts and serve.
Practice of ten coriander 2
Ingredients: pea sprouts, shepherd's purse (spinach is available), celery, gluten, auricularia, day lily, carrot, bean sprouts, winter bamboo shoots and sprouts (pickled cabbage is available).
Seasoning: salt, chicken essence, soy sauce and sesame oil.
Practice:
First, all kinds of ingredients are picked and washed, and celery and daylily are cut into inches; Sprinkle gluten into small strips; Shred carrots, winter bamboo shoots and fungus.
Second, heat the oil in the pot, stir-fry each ingredient separately, take a large pot, stir-fry the same, and put the same in it.
Third, when frying pea seedlings, shepherd's purse, fungus, day lily, carrot, soybean sprouts and winter bamboo shoots, just add salt to taste; When frying celery, put a little sugar in addition to salt; When frying gluten, the only seasonings needed are soy sauce and sugar.
4. Stir-fry all the ingredients separately, mix well, then add chicken essence and sesame oil, and mix well.
5. Stir-fry more at a time, put it in a fresh-keeping box and put it in the refrigerator, and let it out when eating.
Ten coriander is especially suitable for people 1, pregnant women, middle-aged and elderly people and overworked people;
2, people with skin pruritus should not eat. Day lily contains more crude fiber, so patients with gastrointestinal diseases should eat it carefully.
Ten coriander usage and dosage 1, fresh day lily contains colchicine, which can cause gastrointestinal poisoning symptoms, so it can't be eaten raw, so it must be processed and dried. Before eating, it should be blanched with boiling water, and then soaked in cold water for more than 2 hours. When eating, it should be strong and heated thoroughly, and it is not advisable to eat too much each time.
2, day lily is suitable for cold salad (should be cooked first), stir-fried, soup or ingredients.
3, it is not appropriate to fry food alone, it should be accompanied by other ingredients.
4. In addition, it is better to use cold water.
The difference between ten coriander and mint is ten coriander, also known as clover, a herb. Take the water from Jing Quan for irrigation, and prefer wet to fat. The red stalk with long elliptic leaves is the best, followed by the green stalk with long leaves, and the big elliptic leaves are slightly like mint. This thing does not fall, insects are not born, and the wind is far away, clear but not shallow, fragrant but not greasy. Dutch mint is a perennial herb with creeping plants, oval leaves, cool fragrance and lavender flowers. In fact, in appearance, the leaves of mint and coriander are similar in shape, but the leaves of coriander are slightly smaller. Their roots are similar, maybe they belong to the same subject. In taste, mint and coriander are very different. Mint tastes a little numb, and ten coriander tastes fragrant and delicious.