Many people like coriander. Which foods taste better with coriander?

When spring blossoms, I like to eat some green leafy vegetables, which look green and make people feel very comfortable. I went to the vegetable market today and was attracted by the green and tender coriander. I bought some without hesitation.

Coriander is often used to improve the taste and decorate dishes because of its unique volatile oil aroma. The tomato and egg soup I drank in Favorite was more delicious because of the coriander.

Today I will share with you a new way to eat coriander. I have eaten it for more than ten years. This is really the first time. I didn't expect it to be so delicious. Even my daughter who doesn't like coriander says it's delicious. (My daughter usually drinks tomato and egg soup, so she needs to pick out the coriander before drinking, and the steamed stuffed bun grabs it. )

Well, before it's too late, let's talk about how it was made.

Coriander egg steamed bread

Ingredients: flour 300g, yeast 2g, warm water 150g, a handful of coriander, 3 eggs, vermicelli 1 tablespoon, soy sauce 1 tablespoon, half a tablespoon of oyster sauce, 3 tablespoons of edible oil, 2 tablespoons of salt and sesame oil 1 tablespoon.

Specific practices:

1. First, mix the flour, add yeast to the flour, mix the flour with warm water, stir it into cotton wool, and then mix the flour. Maybe the dough was not smooth at first, because the moisture had not penetrated into the flour particles. Let the dough stand for a while and then knead it. It will soon be smooth. After mixing, let the dough stand for 20 minutes. Dough is to relax the tense dough so as to move on to the next step. It is also because yeast is added to the dough, so that the dough can rise slightly. We mainly need half-cooked flour to make it here.

2. Prepare the stuffing when making noodles. Wash coriander, control water, put it on a chopping board and cut into small pieces; Beat the eggs into a bowl and stir well; Soak vermicelli in hot water for later use. The coriander here does not need to be blanched. After blanching, it loses its original flavor and can be directly cut into small particles.

3. Pour the cooking oil into the pot, first put the egg liquid into the stir-fry and fry it into broken eggs, and let it cool for later use.

4. After the vermicelli is soaked, control the moisture and put it on the chopping board for later use.

5. Put scrambled eggs, shredded vermicelli and chopped coriander into a bowl, first pour in cooking oil and mix well, let the oil cover the water in the filling, then add soy sauce, oyster sauce, salt and sesame oil and mix well to make the filling. After mixing well, put the stuffing aside a little, just like noodles, and let the seasoning and ingredients fully blend, and the steamed stuffed bun will be delicious.

6. When it's time to make noodles, take the noodles out and put them on the chopping board, knead them into long strips and divide them into equal parts.

7. Take a dough, knead it round and flatten it, and then roll it into a steamed bun skin with a slightly thicker middle and a slightly thinner edge. After rolling, put in the stuffing and wrap it.

8. After everything is done, there is no need to wake it up twice. You can fry it directly in the preheated pot to the bottom for coloring. After coloring, you can pour water along the edge of the pot, and then cover the pot with a small fire until the water is dry. This process takes about ten minutes.

9. Turn off the fire after the water is dry, wait a little for 2 minutes, open the lid, pour the plate on the pot, take out the steamed stuffed bun, dry it a little, and you can eat it.

10, half-baked steamed stuffed bun, it doesn't need long baking and long baking, which is very time-saving. The skin is thin and stuffed, and the bottom is burnt. It's delicious with a bite (mainly coriander is fresh and particularly palatable). It was so delicious that my daughter ate six at a time.

skill

Steamed bread made of coriander is more delicious than spinach, mainly because of its special volatile oil. I strongly recommend giving it a try. Of course, I don't like the detour of coriander flavor.