Stir fried coriander(qing chao shui xiang cai )

Stir fried coriander

Introduction:

"Most wild vegetables are eaten with tender pointed leaves, and water coriander is no exception. Water coriander is also known as water mint, also known as water Elsholtzia, which is a perennial soft flat herb of Elsholtzia in Labiatae. But the local people call it water coriander. The taste of water coriander is a little special. It's a bit like mint, but its fragrance and taste are much softer than mint, as if it is full of fresh air after a rain wash. To eat wild vegetables is to eat fresh and original, so this kind of wild vegetables is usually eaten raw with water, and of course, it can also be used to make soup and stir fry. Water coriander is usually grown in swamps and waterside. It is evergreen all the year round, so villagers will pick water coriander growing in the fields and waterside and sell it in the market all the year round, but only the water coriander in spring tastes the freshest and most delicious. "

Production steps:

Step 1: wash the old stems and leaves of coriander in water.

Step 2: control the water of coriander to dry and reserve.

Step 3: heat up the oil in the frying pan, add some garlic shreds cut in advance, and stir fry them for fragrance.

Step 4: stir fry coriander for half a minute.

Step 5: stir in the right amount of salt and a little monosodium glutamate, stir well, and serve.

Materials required:

Coriander: 300g

Oil: right amount

Salt: right amount

Garlic: right amount

MSG: right amount

Note: it's very simple. There are no tricks.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: Original

Chinese PinYin : Qing Chao Shui Xiang Cai