Coriander pickled vegetables? How to pickle coriander pickles

In an era of increasingly tense life, pickles are the first choice for most people, among which coriander pickles are a unique food. Mastering the correct method of pickling coriander pickles can not only save time for daily cooking, but also have a good effect on the body and skin.

1: The peanuts must be added after the coriander is marinated.

1: Clean the cilantro, wash it, and cut it in the middle. Wash the green onions, cut them in half, and marinate them in salt water for 5-6 hours.

2: Soak the chili powder in boiling water, mince the ginger and garlic, add MSG and mix well to make the seasoning.

3: Take out the pickled coriander and green onions, wash them twice with clean water, drain the water, and put them in a large bowl.

4: Mix the seasoning with coriander and green onion, add peanuts, move into the pot and press it down with stones.

5: It can be eaten after 1 week.

Controversial food, because of its special aroma, some people treasure it, while others discard it. In fact, coriander contains rich vitamin C, and its content even exceeds that of fruits such as oranges. Eating coriander regularly can soothe the stomach and regulate the stomach. In addition to being added to other dishes as a seasoning, coriander can also be made into pickled coriander.