Chinese onion with coriander(xiang cai chong jiao tou )

Chinese onion with coriander

Introduction:

"Allium Chinense is the underground bulb of perennial herbaceous Liliaceae plants, with slender leaves, small purple flowers and edible tender leaves. The mature Chinese onion is big and thick, white and crystal clear, spicy, tender and glutinous. It contains sugar, protein, calcium, phosphorus, iron, carotene, vitamin C and other nutrients. It is a good cooking seasoning and food accompaniment. In addition to pickling, the ethnic groups living here prefer to eat fresh Chinese onion with various seasonings. They have a spicy appetizer and a special meal. "

Production steps:

Step 1: remove the root and peel off the old skin of the outer layer of the Chinese onion, and then select the leaves (do not lose the tender leaves, you can scramble eggs)

Step 2: put the selected Allium Chinense into water, wash it and control the moisture.

Step 3: wash coriander and cut into sections. Cut red rice into small circles.

Step 4: put the hot red rice into the mortar and pound with salt.

Step 5: put in the Chinese onion and mash it.

Step 6: put in the coriander section.

Step 7: add a little monosodium glutamate and pound evenly.

Materials required:

Chinese onion: 150g

Red rice: 3

Coriander: 5g

Salt: right amount

MSG: right amount

Precautions: 1. Use with caution for those with Qi deficiency. 2. It is not suitable for patients with Yin deficiency and fever. 3. It is not suitable for those who are not resistant to garlic taste. 4. Taking it for a long time can irritate the gastric mucosa and cause eerie gas easily.

Production difficulty: ordinary

Process: others

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Xiang Cai Chong Jiao Tou