Cilantro is usually used as a cold dish in our daily lives to add flavor. What I hated the most when I was little was the smell of coriander. I always felt that coriander had a stinky smell that I couldn’t describe. So when my mother was cooking, Xiao Dong always told me not to put coriander in it. But my father liked to eat it, so he always cooked it. The first time I put coriander in it, Xiaodong always picked up the coriander. His parents said that Xiaodong was a picky eater. But as I grow older, I like the taste of coriander more and more. Every time I add some coriander to salads or some soups. Should I put the uneaten coriander in the refrigerator? Mom just teaches you new ways to eat, eat as you go, and keep it for a long time

In fact, coriander is an ingredient with high nutritional value and medicinal value. It has the effect of removing mutton and increasing flavor, and it can also be used as food. Promote gastrointestinal motility, appetizing, nutritious and delicious. In our hometown, coriander is generally called coriander. Although it tastes strange, it is a common ingredient on our table. Should I keep uneaten cilantro in the refrigerator? Mom secretly makes a big jar, you can eat it anytime and it will keep for a long time

Today Xiaodong will share with you a different way to make coriander. It is simple to make, and the dish is refreshing and delicious, and can be eaten with rice. Eat it as a side dish for breakfast, it's very delicious. Pickled coriander

Ingredients: coriander, pepper, garlic, salt, sugar, vinegar, light soy sauce, cinnamon, bay leaves, star anise, pepper, angelica, cloves. Specific production steps:

First: first remove the old leaves from the prepared coriander, then clean them, and then put them on the chopping board to control the moisture and set aside; then prepare a few green and red peppers, clean them, and also put them on the chopping board to control the moisture.

Second: Clean the pot, let it dry over low heat, pour in a bowl of mature vinegar, a bowl of light soy sauce, then add aniseed, cinnamon, bay leaves, pepper, star anise, angelica, cloves, and burn After boiling, turn to low heat and simmer for 5 minutes, then turn off the heat and let cool, remove the aniseed ingredients

Third: After drying the coriander and pepper, remove the roots of the coriander, cut them into sections and put them in In a basin, cut some peppers and cut the peppers into evenly sized pieces. Cut the garlic into slices and put it into the basin. Then add a spoonful of salt and a spoonful of sugar and mix well.

Fourth : Put the coriander into a water-free and oil-free bottle, pour in the cooled sauce, then seal it and put it in the refrigerator to refrigerate. Just pinch some out at any time when eating

This is a delicious and delicious dish The pickled coriander tastes sour, appetizing, and goes well with meals. Friends who like it can try making it at home. Tips on cooking pickled coriander:

1) Wash the coriander and pepper and put them in a ventilated place to dry, so that they will not be damaged by raw water

2) Store them in The jar of coriander must be water-free and oil-free. You can also put it in a pot and steam it for 5 minutes after boiling water. This can achieve the sterilization effect

3) Use clean water-free and oil-free jars when eating. Use chopsticks to pick out some, but do not eat it directly, as this will destroy the pickled coriander.