Ingredients?

300 grams of coriander

Five millet peppers

One piece of green onion

Three garlic cloves

A spoonful of oyster sauce

A spoonful of light soy sauce

A spoonful of aged vinegar

A little sesame oil

A little sugar

A little white pepper

A little Wurenzi or Laoganma (optional)

How to make cold coriander (coriander)?

< p>Pick the coriander, wash it several times, soak it in cold water for the last time, drain it and cut it into small pieces (half a finger long). Sprinkle a small spoonful of salt and marinate for twenty minutes, stirring occasionally.

Chop millet pepper, green onion segments, and garlic cloves and set aside.

Take a small bowl, pour light soy sauce, oyster sauce, mature vinegar, sugar, white pepper, sesame oil, and chicken essence and mix well.

Heat oil in a pot, add millet, pepper, green onion and minced garlic and sauté until fragrant.

Add the sauce in a small bowl, stir evenly, and turn off the heat.

Add pickled coriander.

Mix well.

Add another two spoonfuls of five-nut crisps. If not, add a little Laoganma. It’s okay to leave it all alone, the taste will be slightly inferior.

Mix well and serve on a plate! (Stir it for a longer time after mixing for better flavor)

Tips

During the cleaning process of coriander, you can use baking soda or salt to soak it. Wash it as many times as possible. It is recommended to use cold boiled water for the last time. Have a moment. Or some people like to blanch it in boiling water, but not for too long, just a few seconds. The taste is definitely different between the blanched and non-blanched ones, with the latter being more crispy.