Liu Jiali
Most people's understanding of coriander is only divided into two kinds, one is particularly liked, no it is not OK, but where the occasion of adding coriander will never be let go, the other is a clear refusal, as long as the smell of coriander is likely to faint, and even some people describe the taste of coriander as "bed bugs", which shows its intolerability for this ingredient.
If you are a true coriander lover, then be sure to take a serious look at these simple coriander eating methods, but if you really can't produce any love for it, of course, after all, there are so many delicious foods in this world, it doesn't matter if you give up a piece of coriander.
Coriander mixed with dried tofu
raw material:
Coriander, dried tofu, sesame oil, salt, chili oil, oyster sauce
method:
1, the parsley is washed clean, after which the water is sucked dry, the roots are removed, cut into about 3cm segments, and set aside;
2, dried tofu washed with water, after absorbing the water, first slice it into 2mm thick slices, and then cut into strips, set aside;
3, take a clean pot, add an appropriate amount of salt to the pot, boil the water after the cut dried tofu into the water and blanch, then quickly fish, drain the water, set aside;
4. Mix sesame oil, salt, chili oil and oyster sauce into a sauce according to your own taste, and set aside;
5: Take a large clean bowl, pour the coriander segments, dried tofu shreds and sauce together, stir well and then plate it, and then eat.
Tips：
1, the treatment of dried tofu silk has certain requirements for knife work, if your knife is not good, you can buy ready-made, of course, ready-made dried tofu silk and dried tofu silk with dried tofu to change the knife have a difference in aroma and taste, if you don't mind the knife work is not good enough, then we still recommend that you use dried tofu to make this dish;
2, dried tofu silk water can remove some bean smell, but pay attention to time, so as not to make the dried tofu silk become soft and collapsed. If you pay attention to it, you can also quickly immerse it in ice water after blanching, so that its taste is more firm and elastic;
3, usually, sesame oil, salt can complete the basic seasoning, but the addition of oyster sauce can increase the umami and sweetness, chili oil can stimulate some taste buds, the combination can make the overall flavor more complex, of course, you can also choose to add soy sauce or vinegar to adjust the flavor, in short, if you can not accurately control the amount of sauce used, do not know whether the imagined taste will really be delicious, then it is best to prepare the sauce in advance to try the taste, so as not to waste ingredients.
Pan-fried bacon parsley rolls
Bacon, parsley, oil, black pepper
1, wash the coriander, then absorb the water, remove the roots, cut into 5cm segments, set aside;
2, the bacon one by one separated, and then from the middle of everything two, spare;
3, put the cut parsley on the end of the bacon, then roll up, fix it with a toothpick, and set aside;
4, take a pan, put a little oil in the pot, after the oil is hot, put the rolled bacon parsley roll into the pot, fry until the bacon is golden, you can plate, sprinkle freshly ground black pepper when eating.
1, bacon itself has a salty taste, so there is no need to add additional salt;
2, a piece of bacon is too long, the number of rolled up layers may be slightly thicker, the taste of eating it is not good, after cutting, not only can be used to finish the product quantity, but also the matching degree of the taste will be better;
3, cut coriander in the process of rolling will be more convenient, and the overall shape will be more beautiful, if you like a whole ball of coriander into the mouth of the satisfaction, then you can also not cut, directly the coriander longer than bacon longer length folded up, and then rolled;
4. In addition to coriander, you can also choose ingredients such as cherry tomatoes to mix with bacon, or simply take a northeast style and replace bacon with tofu skin.
Editor-in-Charge: Chen Hua
Proofreader: Zhang Liangliang