Coriander is usually mixed in cold dishes in our life to add flavor. What I hated most when I was a child was the smell of coriander. I always think that coriander smells bad, so when my mother cooks, Xiaodong always tells me not to put coriander, but my father likes to eat it, so every time I put coriander, Xiaodong always pulls it, and my parents also say that Xiaodong is picky about food. But as I get older, I like the taste of coriander more and more. Every time I serve cold salad or some soup, I always add some coriander. Do you want to put the endless coriander in the refrigerator? Mom doesn't spread new ways to eat, but takes it while eating and keeps it for a long time.

In fact, coriander is a kind of food with high nutritional value and medicinal value, which has the function of removing taste and increasing fragrance, and can also promote gastrointestinal peristalsis, appetizing nutrition and delicious taste. In our hometown, coriander is generally called coriander. Although it tastes strange, it is a common ingredient on our table. Should I put the endless coriander in the refrigerator? Mother secretly made a big jar, which can be eaten with you and kept for a long time.

Today, Xiao Dong shared a different method of coriander. The method is simple, and the dishes are fresh and delicious. It can be used as a side dish for breakfast. It is very delicious.

Pickled coriander ingredients: coriander, pepper, garlic, salt, sugar, aged vinegar, soy sauce, cinnamon, fragrant leaves, star anise, pepper, angelica dahurica and clove.

Specific production steps: first, remove the old leaves from the prepared coriander, then clean it, and then put it on the chopping board to control the moisture for later use; Then prepare a few green and red peppers, clean them and put them on the chopping board to control the moisture.

2. Clean the pot, then pour in a bowl of aged vinegar and a bowl of light soy sauce after a small fire, then add aniseed, cinnamon, fragrant leaves, pepper, star anise, angelica dahurica and clove, cook for 5 minutes, then turn off the fire and cool, and take out aniseed.

Thirdly, after the coriander and the line pepper are dried in the sun, the roots of the coriander are removed, cut into sections and put into a basin, then the line pepper is cut into small sections with uniform size, the garlic is cut into pieces and put into the basin, and then a spoonful of salt and sugar are added and stirred evenly.

Fourth: put the coriander in a water-free and oil-free bottle, pour in the cool juice, then seal it and put it in the refrigerator for refrigeration. Just take some out at any time when eating.

Such delicious pickled coriander is sour and refreshing, appetizing and delicious, and friends who like it can try to make it at home.

Cooking tips for pickled coriander: 1) Clean coriander and line pepper and put them in a ventilated place to dry the water to avoid being damaged by raw water.

2) The jar containing coriander should be water-free and oil-free, or it can be put into a pot, boiled and steamed for 5 minutes to achieve the sterilization effect.

3) When eating, use clean water-free and oil-free chopsticks to clip out some, and you can't eat them directly, which will destroy the pickled coriander.