Ingredients: fresh coriander 200g.

Salt 2g

Sesame oil 3g

Garlic powder 4g

Jiang Mo 3g

Dried pepper 1g

Zanthoxylum bungeanum 1g

Cooked sesame 1g

Xixian douban 2g

Spicy sauce 3g

Chopped pepper sauce 5g

Soy sauce 2g

Zhenjiang balsamic vinegar 2g

Chicken essence 1g

Sugar 1 spoon.

Steps of cold coriander

1, 500g fresh coriander, pinch off the roots, chop into small pieces, wash and drain.

2. Put it in a pot, add two spoonfuls of salt and mix well. Marinate for 5- 10 minutes.

3. Pour a proper amount of sesame oil into the wok, add minced garlic, Jiang Mo, dried pepper, pepper, cooked sesame, watercress in Xixian County, spicy sauce, chopped pepper sauce, soy sauce, Zhenjiang balsamic vinegar, chicken essence, sugar, stir-fry with low fire, turn off the heat and let cool.

4. Force the pickled water in the coriander basin to dry, then pour the cooled flavor into the basin and mix well.

Note: cold salad must pay attention to hygiene, and use a special chopping board to cut vegetables.