Xiangcaizi is familiar to everyone, that is, the seed of coriander, which is often eaten in our lives. It is very delicious when used for cold salad, soup and dipping, and has a special flavor. Xiangcaizi is also a commonly used spice, which is spicy and fragrant. When heated, it will emit a compound flavor: pepper flavor, mixed flavor of radix aucklandiae and dried tangerine peel, and lemon flavor.
As for the quantity, it is about 0/00 Jin of meat, and 50 grams is enough. Some people also pulverize the fragrant rapeseed into powder, which makes it easier to taste, but the disadvantage is that it is easy to cause the powder to run out and suspend on the surface of brine. Fragrant rapeseed, also known as thyme, is one of the raw materials of curry. It is usually used when cooking braised or frying the bottom material, which mainly plays the role of removing fishy smell and improving taste.
Before sowing, seeds should be soaked to accelerate germination and break the dormancy of seeds, and coriander is no exception, otherwise the soil will be unearthed slowly and the seedlings will not be neat. There are many ways to accelerate germination, and one is easy to operate. Soak coriander seeds in water for a few hours, and then put them evenly. Every year, farmers here plant a little coriander in their own vegetable fields for their own consumption. The planting time here is basically more in spring and autumn. Coriander has strong adaptability, low requirements for soil, cold tolerance and water and fertilizer, and is easy to manage.
In a year, except winter (except greenhouse), it can be planted in the open air, and coriander has strong adaptability, which can be planted in most parts of the country. In Shandong, the hometown of Agricultural University, it is covered with plastic sheets in winter.