In the banquet recipe, there is it, indispensable; In the usual meal, it is also a main dish, which can not be less.
This dish is called: Shi Coriander.
Shi coriander, which has a perfect meaning, is a seasonal dish often eaten in the spring in Jiangnan. The reason why it is popular with everyone is that in terms of color, there are white, red, green, yellow, black and other kinds, which are pleasing to the eye. On the taste, it is even more rare to make people's appetites soar, and the fragrance is amazing.
In fact, Shi Coriander is not mysterious, everyone knows, the Buddhist family eats lightly, this Shi Coriander is actually a collection of vegetarian dishes, raw materials are everywhere in the folk. However, the materials should be fresh and the materials should be exquisite. The special pickles for stir-fried coriander are made with a soup dish with thick stalks of Yangzhou meat that are not afraid of squeezing, and are marinated for 20 days. It is also accompanied by special sauce melon, sauce ginger, and a total of ten side dishes such as blinds, peanuts, soybeans, fungus, and carrot shreds.
There is no special secret recipe for making coriander, the real key is in the hearts of Yangzhou people, and the mastery of the heat and the control of condiments are the most important. The real taste of Huaiyang is not the taste of mountains and treasures of the sea, but the delicious cuisine that is within the reach of ordinary people, and the ingredients are plain but carefully cooked to evoke infinite good memories of Yangzhou people.
As the inheritance dish of the taste of old Yangzhou, the production of Shi coriander needs to mobilize all the senses to appreciate the operation, the nose smells the fragrance, the eyes see the colorful colors, and finally eat the mouth is the strong taste of the old Huaiyang.
The resulting coriander is added with finely sliced shallots or garlic sprouts, which are crisp and fragrant and have a long aftertaste. Moreover, this dish can smell the fragrance from afar in the basin, and can be eaten with it all year round, with appetizer, awakening, stomach, dissolving blood lipids and kidneys, nourishing the liver and other effects, is a real health dish.
So, let's take a look at the home-cooked recipe of coriander now!
-Materials-
Fungus fungus, dried shiitake mushrooms, dried incense,
Blinds, soybean sprouts, carrots,
Spinach, celery, pea sprouts, sherry (pickles)
(matched in equal proportions)
-Seasonings-
Salt, chicken essence, sugar, sesame oil
Shi coriander preparation
1. Wash soybean sprouts, carrots, spinach, celery and pea seedlings; Soybean sprouts remove the tip of the tail, carrots peel, small spinach removes yellow leaves to retain the whole shape, celery removes stems and leaves, and pea seedlings remove old stems.
2. Soak the fungus and shiitake mushrooms with warm water; At the same time, wash the dried incense and shutters and set aside.
3: Cut the soaked fungus, dried shiitake mushrooms, dried fragrant leaves, carrots into strips, celery into segments of the same length, and cut the pickled snow vegetables into small pieces.
4: Heat the oil in a wok, pour in the shredded fungus, stir-fry quickly, add the appropriate amount of salt, stir-fry and pour into the large basin prepared in advance.
5: Heat the oil in a wok, pour in the shredded shiitake mushrooms, stir-fry quickly, add the appropriate amount of salt, stir-fry and pour into a large basin filled with fungus.
6, in turn, the dried incense, blinds, soybean sprouts, carrots, celery, small spinach, pea seedlings, sherry are fried separately, poured into a large basin, in the stir-fry celery to add some sugar, when frying sherry, do not add salt, add some sugar.
7: Add chicken essence and sesame oil to a large basin, and mix the fried ingredients and seasonings evenly.
Precautions
1. Because the amount of oil, heat and ripening time required for various vegetarian dishes are different, it is necessary to use the method of stir-frying separately and finally mixing.
2, when stir-frying celery, sherry, this slightly bitter dish, to add a little sugar to remove the bitter freshness.
3, when frying soybean sprouts, celery, spinach and pea seedlings, water will come out, drain the water and then pour into a large basin.