When it comes to coriander, many people have eaten it. It is a vegetable with a fragrant smell. In fact, it is not suitable to be called a vegetable because it is a flavor enhancer and no one uses it every day. Eat it as a dish. Coriander, also known as turnip, coriander, and coriander, is a vegetable that people like to enhance flavor. It is often used as a seasoning for cold dishes, or used to enhance flavor in hot dishes and noodle dishes. An annual or biennial with a strong odor. The place of origin is the Mediterranean region of Europe. It is said that Zhang Qian brought it back from the Western Regions during the Western Han Dynasty (first century BC) in China. It is now grown in every place in our country.

The aroma of coriander is so charming. Some people like it, and some people are annoyed by it. It is really a vegetable that people love and hate. We usually mix cold dishes or eat hot pot. When cooking fish, many people choose to use coriander as a topping or to enhance the flavor. It tastes very delicious, but some people avoid it when they smell the smell of coriander. From a distance, the smell is thought to be like soap and cleaning fluid or the poisonous smell released by certain beetles when they are attacked, which is the smell of stink bugs. So I dislike the taste of coriander. In fact, coriander can more often be used as seasoning. If a plate of green vegetables has coriander to enhance the flavor, the taste will be much richer. Eating pickled coriander is a farmer's method. Simply pickle the coriander with salt for a few hours. The taste is sweet and appetizing, and it goes well with porridge. Especially when cooking fish, adding coriander will immediately change the taste. Many places like to use coriander as a flavor-enhancing spice for cooking fish.

The medicinal value of coriander: It is warm in nature and pungent in taste. It has the effects of sweating, inducing digestion, relieving qi, refreshing the spleen and harmonizing the heart. It is mainly used to treat poor secretion, food stagnation, and loss of appetite in the early stages of measles. , prolapse and other diseases. It has four main functions. The first function: lowering cholesterol; the second function: appetizing and aiding digestion; the third function: improving immunity; the fourth function: dispelling cold and detoxifying. If you know these functions, you can eat coriander better. .

How to eat coriander: Although coriander is eaten as a flavor enhancer, it can also be eaten in a variety of ways, such as cold dressing, stir-frying, boiling, pickling, etc. Here we have the habit of using coriander to stir-fry mutton. The fried mutton is really fragrant and delicious, especially in autumn and winter when pickled coriander is used as a good accompaniment to wine dishes.

How to pickle coriander? There are many ways to pickle coriander, and the methods are different in different places. My method is very special. There are two methods: a simple one and a slightly more complicated one, because the methods of pickling coriander are different in different seasons. Today I’m sharing my own spring and autumn recipes for pickled cilantro.

The first type of "Spring Pickled Cilantro", spring cilantro is relatively fresh and delicious, suitable for simple pickling method

Method: 1. Fresh cilantro, preferably thick ones Coriander in a fluffy state. This coriander is usually grown by farmers themselves and has a stronger aroma.

2. Wash the coriander, scrape the roots clean, and cut the coriander root in half. The water must be drained

3. Add the sliced ??garlic, minced ginger and chives into a large bowl, mix evenly

4. Add salt and light soy sauce, mix evenly, and cover Cover with plastic wrap and marinate for a few hours before eating. It tastes refreshing and appetizing.

The second type of "Autumn Pickled Cilantro", because the autumn coriander is older and the taste is not so fresh, you can pickle it like this.

Method: 1. Wash the coriander, remove the roots and yellow leaves, drain the water, and dry it until there is no moisture at all.

2. Cut the coriander into inch-long sections and put them into pots Add salt, mix evenly with your hands, knead vigorously, and then pickle to release the moisture

3. Sterilize the glass bottle without a drop of water, put the pickled coriander into the bottle, and sprinkle it on top Seal it with a layer of salt, seal it with a lid, and place it in a cool place. It can usually be eaten within ten days. The marinating will be faster if the temperature is high, and it will take longer if the temperature is low. When you see the leaves of the coriander turn yellow and smell the sour aroma, it proves that it is ready. When eating, add sesame oil or chili oil and mix well. It is an especially good companion to wine and rice porridge.

Coco’s tips

1. For people with body odor, eating coriander will aggravate the body odor.

2. Coriander is pungent and warm in nature, so people with bad breath, dental caries and sores should eat less.

3. Do not eat excessive amounts of coriander. Long-term consumption or excessive consumption can damage people's spirits, cause qi deficiency, and is also bad for the eyes.

Spring is the peak growth period of coriander. If you can’t eat it, pickled sauerkraut is very delicious.

Pickled coriander does not have the strong flavor of coriander, but it also has a unique aroma. Moreover, coriander has relatively little crude fiber and is very crisp and delicious.

Picking coriander is also a very simple matter. Just pay attention to cleanliness and hygiene and add enough salt to prevent it from rotting.

First, select and wash the coriander. Coriander has less crude fiber. You can keep the old stems and leaves, and you can also keep the roots of coriander. Just remove the yellowed leaves. After pickling, the coriander root is chewy, crisp and delicious.

Clean it carefully, then hang it up to dry.

Second, prepare the ingredients. Coriander itself has a unique fragrance, so there is no need to use too many seasonings. Just prepare some minced dried peppers, sliced ??peppercorns, ginger, and garlic cloves. Consider and choose according to your own needs. It's actually just fine to just pickle the cilantro with salt.

Third, cut the dried coriander into sections, then add salt and seasoning, and mix well.

Coriander does not contain much water, so you can put it into a clean jar after mixing the ingredients. Never marinate for 5 to 6 hours before rinsing with water. This will cause miscellaneous bacteria to enter the coriander. After rinsing with clean water, the raw water entering will easily cause the coriander to rot. Coriander itself has a bactericidal effect. As long as it is kept fresh and put into a jar, it will not go bad easily.

Fourth, the mixed coriander should be pressed tightly when loading it into the jar, because the coriander is still fresh and fluffy. If it is not squeezed tightly, too much air will enter and it will easily rot. Prepare a suitable wooden stick, wash it and pound it hard until it is tight.

The water that is pounded out can be poured away. If you feel there is not enough salt, sprinkle another layer of salt on top to seal it. Finally, seal the jar lid and put it in a cool place. It can usually be eaten within ten days. The marinating will mature faster if the temperature is high, and it will take longer if the temperature is low. When you see the leaves of the coriander turn yellow and smell the sour aroma, it proves that it is ready.

When pickling coriander, you must remember to marinate enough at one time and don't make it too salty. After mixing the ingredients, put them into the sealed jar immediately. Don't leave them for a long time, and don't wash them with water. Pay attention to pressing it tightly so that it can be marinated easily.

There are three main pickling methods that I often make, all of which are traditional side dishes in the Jianghuai region and are very delicious. But you must choose to make it when coriander is cheap, otherwise the rich will be reluctant to eat it every day like it costs tens of dollars a pound at the beginning of the year. This side dish is a permanent fixture on the dining table in the Jianghuai generation. Once it is put on it, it cannot be taken off and cannot be separated from every meal.

One is as a side dish.

When coriander is on the market, it is plentiful and cheap. When you buy it, wash it carefully and chop it into small pieces. Then add dried tofu, cut into one centimeter-sized squares, add salt and mix, and after half an hour, add a little grinding oil. If you like it spicy, stir in the dried chili powder directly and serve on a plate. In our hometown, we don’t put it on a plate, just put it in a bowl until it’s finished.

One kind is still a side dish.

But it is not pickled, but stir-fried. Still doing the same thing as above, cut the coriander into centimeter sections, and cut the dried tofu into centimeter squares. Heat the oil in a hot pan, stir-fry it, add salt to taste, and you can also add chili powder. One thing to note is peanut oil, not pork; second, stir-fry until the coriander changes color. Then eat it in the same way as pickled raw coriander, put it in the vegetable bowl until you finish eating, and don't leave the table until you finish eating.

One is pickles.

Pickled side dishes in autumn and early winter are mainly pickled radishes. Coriander is used as a side dish and pickled together to change the taste of the pickled radish. The method is to pick and wash them, drain the water, rub the salt with the prepared diced radish, and put them into the jar together. After 20 days, the jar can be opened and eaten. If done well, it can be stored for three years without spoiling. It will become more delicious every year. It has a rich flavor and can be eaten right out of the bowl. Pickled pickles like this only require salt, without any additives or preservatives, and they will last for several years at room temperature. Who can explain the anti-corrosion principle here?

In the past, when I first started eating coriander, I almost couldn’t hold it back and threw up after taking the first bite. Later, I followed my classmates. They loved to eat coriander, so I ate it too. Now I think coriander is too fragrant and delicious. Sichuan people often call coriander "yuanxu". I really don't know how to write it in Chinese. People who like to eat coriander will find it a delicacy. They like to put some in hot pot, stew beef, and eat noodles to enhance the fragrance. Coriander is often used as a seasoning and rarely used in cooking alone, but this does not mean that coriander cannot be cooked alone. Coriander is often pickled and eaten at home and is one of the cold dishes.

When making soup or stew in winter and it feels too greasy, prepare to mix it with a plate of pickled coriander. It can not only enhance the taste of other dishes, but also relieve the feeling of too greasy after eating too much meat. So what do we do when we pickle coriander at home?

Cold coriander

Prepare ingredients: a pound of fresh coriander, a few cloves of garlic, a spoonful of cooked oil chili, a little salt, an appropriate amount of soy sauce, a small spoonful of chicken essence, an appropriate amount of sesame oil, A spoonful of peppercorns.

Production process:

A plate of delicious, fragrant and crisp cold coriander is ready. It is very simple, just cut it and mix it before eating. So what skills do you need to use to make cold coriander?

Cooking Tips Summary

I personally like to eat cold cilantro. Every time when the weather is cold and I drink stew soup, I like to make a plate to eat. It is crisp and fragrant, and it also relieves the greasy feeling. Coriander is not only a seasoning, but also good for cooking. How do you like to pickle cilantro?

Hello, I'm happy to answer your question. How to pickle cilantro? My answer is: Coriander, also called coriander, is a commonly used condiment. It has small leaves and a unique and rich aroma. It is mostly used in cold dishes or as a flavoring seasoning when making soups. Because it does not have high requirements for the growing environment, it is grown all over the country. Coriander not only enhances the flavor of dishes, but also has the effect of removing fishy smell and mutton from some meats. It is also rich in nutrients, rich in vitamin C, carotene and other ingredients, and has the functions of appetizing, digesting, sweating and rashes, etc. Efficacy, it is a delicious seasoning food that people like very much and eat frequently.

Many friends like the taste of coriander, but after buying it, it cannot be stored well. It will turn yellow and become soft after being placed in the refrigerator for up to three days. It's even shorter. Why is cilantro so fragile? I think that's because the leaves and stems of coriander are small and contain very little moisture. The heat in the air can easily take away the moisture, so it will change. So how can you eat fresh cilantro when you want to eat it? I think it is a good way to marinate and store it, so that it can be stored for a long time and can be opened and eaten when you want to eat it, which is very convenient. Now let me share with my friends how to make pickled coriander. I hope it will be helpful to my friends.

Preparation tutorial

Pickled coriander

Required ingredients

Ingredients: 500 grams of coriander

Ingredients: green pepper 50g, 30g spicy millet, 50g salt

~~~Start making~~~

Step 1. Rinse the coriander and soak it in light salt water for 20 minutes .

Step 2. After soaking, take it out, put it in a basin, cut off the roots and cut the coriander into small pieces.

Step 3. Wash the green peppers and millet, remove the stems, chop into small pieces, and put them into a coriander basin.

Step 4. Then pour salt into the basin, wear disposable gloves and stir evenly.

Step 5. After mixing, put it into a water-free and oil-free covered container, seal it and put it in a cool place with backlight to marinate for two weeks before eating.

Tips for making "pickled coriander"

1. When selecting ingredients, choose fresh and green coriander, so that the texture will be crisp, tender and delicious.

2. Soaking in light salt water can effectively remove residual pesticides and have a bactericidal effect, which can extend the storage time.

3. After adding salt and mixing well, some water will be marinated. You can pour it into a container so that the marinated flavor will be rich.

4. The container must be water-free and oil-free. It can also be washed with boiling water and sterilized, which can extend the storage time.

5. Use clean chopsticks when taking out and eating, so that it is not easy to introduce bacteria and cause the coriander to deteriorate.

Conclusion

I am a young boy from Shaanxi who loves food and life.

How to pickle coriander? I feel that most of my friends have never heard that cilantro can also be pickled. Generally, people who eat cilantro eat it raw or cooked in a pot. There are many friends who have never eaten pickled cilantro

In fact, friends who love cilantro can also try pickled cilantro. The taste is also unique and charming.

The family grows coriander every year, and there is a large piece of each kind. Basically, they cannot eat it, and they will not be sold in the market. They are given to the neighbors. If they want to eat it, they can just dig it in the ground, and they don’t have to pay for it< /p>

In summer, I like to eat leek flowers with coriander. I mash the leek flowers, then chop the coriander into small pieces, mix it with the leek flowers evenly, add a little salt and red pepper powder, and use You can add steamed buns directly after pouring hot oil, and it will be unforgettable once you eat it.

The method of pickling coriander that I will share with you today is basically done after late autumn or winter. At this time of pickling, the coriander has matured and has a thicker taste. It is just right to be pickled with other ingredients to make pickles, which can accompany people through the whole winter

Ingredients

Coriander, salt, light soy sauce, oyster sauce, garlic, scallions, ginger, fresh chili, sugar, white wine

Analysis of pickling methods

1. Why should fresh coriander be used when pickling of chili?

Simply pickled coriander does not taste as good as raw coriander, so basically when pickling coriander, fresh chilies are stirred into minced pieces and marinated together with the coriander, so that the pickled coriander can taste Retains the flavor of the cilantro and the spiciness of the chili peppers. If you want the pickled flavor to be thick enough, be sure to chop the coriander into fine pieces and mix it with the minced chilies. The pickled flavor can be fully added

2. Why pickle? When making coriander, do you only use white scallions?

When pickling coriander, we use white scallions. The white scallions are very fragrant. They are mixed with minced garlic and ginger, and the pungent flavors are blended together. They interact and inhibit each other, making the pickled coriander taste the best.

3. What is the ratio of coriander to minced garlic and minced ginger when pickling coriander?

When pickling coriander, the ratio of coriander to salt is about half a pound of salt for one pound of coriander, and the ratio of garlic and ginger is one pound of garlic and half a pound of ginger for one pound of coriander, plus a little White and chopped green onions are marinated in soy sauce and white wine. The pickled coriander has a strong salty aroma, which is very suitable for eating together when eating soup noodles

4. Why should the marinated coriander be cooked separately? Prepare it and then add it to the coriander?

When pickling coriander, stir together minced coriander, minced onion, minced garlic, and minced ginger. Then use a separately prepared sauce to add flavor to the coriander. The sauce used is also light soy sauce. It is a fusion of sugar, oyster sauce and other seasonings, so they need to be adjusted first, let them sit and let their flavors blend together, and then add the stirred coriander mince, add the flavor directly and marinate, so that the ratio can reach the maximum Jia

5. Why add liquor?

Liquor can enhance flavor and preserve freshness here. Add a little white wine and mix evenly to evaporate the alcohol, which also evaporates the water in the coriander, allowing the coriander to absorb the flavor faster, and also Better pickling of delicious coriander

Special pickling method

Coriander and celery

Wash the fresh celery, control the water and cut it with a knife Cut into diagonal strips, or you can directly cut the celery together into celery rings, or you can simply stir the celery into fine pieces, and then mix it with the coriander paste for pickling. Use the same method as above to pickle it. Coriander and celery are also very delicious. The pickled water can be used for mixing noodles or cooking dishes, killing two birds with one stone

Coriander and cucumber shreds

Cut the cucumber directly into thin strips or rub it directly Cut into thin strips, and pour the banana juice prepared in advance on the cucumber thin strips to allow the cucumber to absorb the flavor. Then mix the coriander and cucumber pickled in the above method together, put it in a bottle, let it sit, seal and pickle. The coriander and cucumber shreds produced by the sound quality are very flavorful.

After opening the bottle when eating, you can feel the taste of it.

Written at the end

Coriander itself is a condiment. If you pickle cilantro specifically, it will actually Pickling a little is enough to eat. Unless you really like coriander, you will pickle a lot, and then eat a lot of it at every meal. If it is just used as an auxiliary dish, then basically pickle a glass bottle and it will be enough. It’s been a winter

How to pickle coriander?

Many people will wonder when they see this question. They have eaten pickled cucumbers, pickled radish, pickled garlic, and other pickled vegetables, but they have never eaten pickled coriander. In particular, many people don't like to eat coriander very much, and they don't even think that coriander can be pickled into pickles. In fact, pickled coriander does not taste as strong as raw. Instead, the addition of seasonings increases the flavor and makes it more delicious. For those who love coriander, this side dish can be said to be very popular, and coriander itself has health benefits. It has the function of digesting food, especially when you have a bad appetite. It is also delicious as a side dish with white porridge.

The method of pickling coriander is very simple, just like the usual steps of pickling pickles. However, each family will adjust the seasonings due to different preferences. Today I will share with you the process of pickling coriander. Some small problems and tips encountered in the process will help you pickle delicious coriander at home.

Ingredients

Coriander

Ingredients

Garlic, ginger, bay leaves, star anise, dried chili, cinnamon, salt, very fresh taste , oyster sauce, white wine

—— Start making——

1. Clean the coriander, cut off the roots, and focus on cleaning the roots, which are easy to retain sediment. Place the washed cilantro on a strainer to drain.

2. Cut the drained coriander into sections, add a layer of coriander and a layer of salt, put it in a basin and marinate for 2 hours. ——(Note, when adding a layer of coriander and a layer of salt, sprinkle the salt evenly on the surface of the coriander, rub it a little with your hands, do not rub it too hard, just spread the salt evenly on the surface of the coriander.)

3. After 2 hours, some water from the coriander will appear on the bottom of the basin. Pour out the water, pinch the coriander, and squeeze out the excess water.

4. Pour a little cooking oil into the pot, add bay leaves, star anise, dried chili peppers, and cinnamon, stir-fry over low heat until the ingredients are fragrant. Pour in the very fresh soy sauce, oyster sauce, and water, bring to a boil over high heat, add the pickled coriander, and cook over medium-low heat for 1 minute. Remember to stir halfway through to let the flavor evenly infuse. ——(Note that the total amount of liquid must be enough to cover the cilantro. The amount of extremely fresh flavor and oyster sauce should be determined according to the total amount of cilantro. The taste will change, because the cilantro has been salted and is already relatively strong. It’s salty, so the soup should taste just right, not very salty, otherwise the pickles will be too salty)

5. When half of cooking, add garlic slices and ginger slices, and coriander Cook at the same time. After cooking, put it in a sterilized container, let it cool completely, then pour a little high-strength white wine and seal it.

The coriander is marinated in this way and can be eaten after one day. You can also add spicy millet during the pickling process according to your personal preference, which is also very delicious. Because the oil is added, the taste will be more fragrant, and adding white wine before sealing will also have a certain sterilizing effect. However, for health and better taste, it is better to eat the pickled coriander as soon as possible. I will store it in the refrigerator and eat it within a month. The longer it is kept, the flavor will change adversely, and if it is taken out too many times, it will easily deteriorate.

Cold coriander

The spleen and stomach are the foundation of acquired health. If the spleen and stomach are not in harmony, resulting in low gastrointestinal blood flow, poor digestion and absorption, and the food eaten cannot be fully absorbed. In particular, the compensatory ability of some chronic patients is very weak, which will cause the original condition to linger, worsen, or rebound in the long run.

Coriander has the effect of regulating the spleen and promoting stomach qi. This is because the spicy aroma of coriander can promote gastrointestinal peristalsis and has the effect of appetizing and refreshing the spleen. Traditional Chinese medicine believes that coriander is pungent, warm and fragrant, which can connect the heart and spleen internally and reach the limbs externally. It can ward off all unhealthy qi and is a food that warms the body, strengthens the stomach and maintains health. This cold coriander dish is suitable for loss of appetite, disharmony between the spleen and stomach, etc.

Moreover, the combination of green coriander, tender ginger and red pepper is pleasing to the eye and will whet your appetite!

Ingredients: 150 grams of coriander, 1 red pepper

Seasoning: 2 grams of salt, 5 grams of shredded ginger, appropriate amount of sesame oil and vinegar.

Method: 1. Wash the coriander, remove the roots and yellow leaves, rinse with cold water, take out and drain slightly.

2. Cut the red pepper into rings and cut the ginger into shreds.

3. Put sesame oil, vinegar and salt into a small bowl and mix thoroughly.

4. Cut the coriander into inch sections and put it into a bowl. Put the red pepper rings and shredded ginger into the bowl together.

5. Pour in the seasonings and mix well. Let it sit for a while and then eat.

Kitchen Tips: 1. It is best to wash cold dishes with cold water and soak them properly.

2. You can serve it cold according to your favorite taste.

Wash it, dry it, sprinkle it with salt evenly, put it in a clean bottle and seal it.

Coriander is also known as coriander. Its tender stems and fresh leaves have a special fragrance and are often used as a garnish and flavor enhancer for dishes. However, cold cilantro also has a special flavor. My grandma often made it when I was a child. This is for us to eat, and now I will share with you the simplest method:

1. Wash the coriander and cut it into sections. My personal habit is to chop it into smaller pieces, so that it tastes better;

< p> 2. Wash and chop fresh green onions, except for the white part;

3. Put the chopped coriander and green onions prepared above into a small bowl, add a little salt, soy sauce, and vinegar, and stir Evenly, marinate for 1 hour and it's ready. Just mix with a little sesame oil before eating.