Ingredients: 300g of coriander and 300g of carrot.

Seasoning: a little salad oil, a little minced onion and ginger, a dried pepper, a little refined salt, a little spiced powder, a little soy sauce and a little monosodium glutamate.

Production steps:

1. Wash coriander, remove leaves and stems, cut into sections and put on a plate for later use.

2. Put oil in a hot pan and saute shallots, Jiang Mo and carrots.

3. add coriander.

4, stir fry.

5. Finally, add monosodium glutamate to taste.

6. Stir well and serve.

How to keep coriander fresh and not rot

1. Freezing method: (1) Wash and dry coriander. (2) Cut into small pieces and put them in a lunch box. (3) put it into the freezer of the refrigerator.

2. Drying method: (1) Wash the coriander to dry the water, remove the yellow leaves, and cut off half of the roots. (2) Boil the water and add the right amount of salt. (3) Add the processed coriander, and take out the supercooled water after 10 second. (4) Hang coriander on a clean hanger or rope and hang it in a cool and ventilated place to dry.