Coriander is mostly used as an ornament to enhance the aroma and flavor of dishes, and its dosage is small but important. Generally, buying a small handful of cilantro and making a soup is not enough, and it becomes stale after just two days in the refrigerator, which is very wasteful. Moreover, coriander can be expensive at times, but if it comes to seasonal harvests, it can be very cheap. Today, I will introduce my family's long-term and short-term coriander storage methods, hoping to be helpful to everyone.
1. Dehydrated coriander (first step puzzle) Wash the coriander, remove a little from the root and do not cut it loose. Boil the coriander in light salt water for 10 seconds and remove it. Immediately cool it with cold water (adding salt is to maintain the green color of the coriander, to maximize nutrition and flavor, blanch for about 10 seconds). Then use a kitchen tissue to dry the excess water on the surface of the coriander, hang it on a hanger, and dry it in a cool place (do not expose it to sunlight). After about two days, the coriander is completely dehydrated and cut into appropriate lengths for easy storage. After the hot soup is ready, take a small pinch of dehydrated coriander, cut it into small pieces according to your needs, and add it to the hot soup. The coriander will soon stretch like tea leaves, with a green color and a persistent taste. Although it differs from fresh coriander in taste, it is also very delicious, making it a great choice during the expensive season of coriander.
2. Short term preservation of fresh coriander (second step puzzle). Wash the coriander and keep the entire root intact. Divide the beverage bottle into two and add water to cover the root. Place it in the refrigerator freezer and change the water once a day. It can be kept fresh for about 15 days (under low temperature conditions, coriander grows slowly, and water cultivation maintains the basic activity of coriander). The upper half of the split beverage bottle is retained and can be used as a plastic bag seal.