Coriander is a vegetable with a special smell, many people like to eat, but people who like to eat can not do without it every day, I don’t know which one you are? The elderly in the countryside like to do this, make a large box at a time, slowly put it away and eat, let’s share it today.
【Farmhouse pickled coriander】
Ingredients: coriander, salt, light soy sauce, garlic, ginger, balsamic vinegar, green and red pepper, star anise, cinnamon, peppercorns, fragrant leaves
Here’s how:
1. Wash a handful of cilantro in advance. The root of coriander adsorbs a lot of sediment and needs to be separated one by one and carefully cleaned. It can be washed several times, dried and set aside.
2. Find an empty glass box or glass jar, the kind with a lid, after cleaning, put it on the steamer, steam it in advance, can play a role in sterilization and disinfection. Put it upside down on the steamer and steam it for about ten minutes on high heat, the high temperature of water vapor can kill bacteria and increase the preservation time of coriander.
3. Turn off the heat and take out the glass box and let dry. Now cut the coriander into small pieces of about two centimeters and set aside. Prepare a few more green and red peppers, cut into chili rings, and friends who don’t like to eat spicy can choose not to put them. Then chop it into finely chopped dices and set aside.
4. Prepare a few garlic slices, shredded ginger, set aside. Add a spoonful of salt, grasp well with your hands and set aside.
5. Prepare the seasoning, prepare two star anise, a piece of cinnamon, forty peppercorns, two fragrant leaves, then heat the pot, add half a bowl of light soy sauce and half a bowl of balsamic vinegar to the pot, the ratio of light soy sauce and balsamic vinegar is 1:1.5, then add the seasoning prepared in advance, stir well and bring to a boil over high heat. Continue to cook for about three minutes, after cooking, you can salvage all the seasonings inside and set aside to cool.
6. Put all the cilantro in a dried glass box, a large box is stuffed, enough for us to eat for a week. Finally, pour in the cooled sauce, as long as the sauce does not exceed more than half the height of the coriander. Then close the lid and seal it, you can also seal it with a layer of plastic wrap, or you can put it in the refrigerator to refrigerate. You can eat it on the same day, and you can take it as you go.
【Love Tips】
1. Be patient when cleaning coriander, and carefully check each root, because the coriander itself is relatively fine, and it is very easy to absorb soil and impurities, so you must pay attention.
2. The box containing the coriander must be steamed in advance with a pot to sterilize and disinfect, and also extend the storage time of the coriander.
3. When taking coriander, prepare special clean chopsticks, eat as much as you want, and don’t put it in if you can’t finish it, so as not to spoil.
The pickled cilantro made by this method is spicy and spicy, whether it is breakfast with porridge or noodles at noon, it is a good companion. And as long as the method of preservation is appropriate, it can be left for a month to keep it fresh.
