1, half a catty of cilantro, 500 grams of coarse salt, 4L of plain water;

2, cilantro treatment, retain the root;

3, configure a bowl of brine, cilantro with brine to clean;

4, chili pepper julienne, cilantro cut 1CM or so to join the salt and mix it well, don't add anything else first, to kill the juice and pour it off and then the sugar, vinegar, Xiangqi sauce, MSG;

5, the good seasoning with cilantro, green onions stirred well, move into the altar.

Cilantro, scientific name coriander, belongs to the umbelliferae dicotyledons, is a plant with a special aroma, generally used as food. Native to the Mediterranean region of Europe, China's Western Han Dynasty (first century BC) Zhang Qian brought back from the Western Regions.

Annual or biennial, strongly scented herb, 20-100 cm tall. Roots fusiform, slender, with numerous slender branch roots. Stem terete, erect, much branched, striate, usually smooth. Root leaves stalked, stipe 2-8 cm long;

Blade 1- or 2-pinnatisect, pinnae broadly ovate or flabellate-cleft, 1-2 cm long, 1-1.5 cm wide, margins obtusely serrate, notched, or y cleft, upper cauline leaves 3- to multi-pinnatisect, ultimate segments narrowly linear, 5-10 mm long, 0.5-1 mm wide, apices obtuse, entire. Umbels terminal or opposite the leaves, peduncles 2-8 cm long;

Rays 3-7, 1-2.5 cm long; involucral bracteoles 2-5, linear, entire; umbellules with 3-9 pregnant flowers, white or lilac; calyx teeth usually unequal in size, small ovate-triangular, large long ovate; petals obovate, 1-1.2 mm long, ca. 1 mm wide, with concave apical ligule, radial petals 2-3.5 mm long, 1-2 mm wide, usually entire, with 3-5 veins;

filaments 1-2 mm long, anthers ovate, ca. 0.7 mm long; styles erect when young, reflexed outward when fruit ripe. Fruit globose, dorsal primary ribs and adjacent secondary ribs conspicuous. Endosperm ventrally concave. Vittae inconspicuous, or 1 located below secondary ribs. Flowering and fruiting period April-November.

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