Cilantro, has an old name of coriander. In my hometown Fuyang, the older generation still calls coriander as coriander.
Coriander is originally from the West, but was introduced to the Middle Kingdom by Zhang Qian in the Han Dynasty, and it has been more than two thousand years since then. For more than 2,000 years, farmers have been throwing coriander into the land one by one. From rooting and sprouting to lush green, and then to the table, coriander has long completed the transformation from other country to home.
In the family of vegetables, green and bright coriander can be said to be the authentic and senior supporting role. Whether it is a common household dish or a delicacy of great value, coriander always appears as a green leaf, with a bit of green as the perfect end of a dish, looking bright and vivid and beautiful.
In Fuyang, coriander is inseparable from many dishes, whether meat or vegetarian. Shredded green radish and red radish are added with chopped coriander, a little peanut rice, drizzled with balsamic vinegar, a little sesame oil and seasoning, and mixed well.
Cold beef is even better with coriander. Tenderized beef tendon, either sliced or cut into pieces, mixed with coriander, is a great combination of beef and coriander.
The benefits of coriander do not stop there. It is said in the “Drinking Meals”: “Coriander and all dishes eaten together, taste pungent, can ward off fishy gas. “So, Fuyang people in cooking fishy lamb, beef, fish and other hot meat dishes, put some coriander, can bring up the fresh taste of meat, will be fishy down, so that the fishy meat has the beauty of the peak circuit.
Coriander is a supporting actor, but it has a strong presence. A bowl of beef soup, casually put some coriander, that floating on the top of the coriander, oil green green. As the beef soup heats up, the aroma of coriander is refreshing. And the coriander in the thick white lamb soup, can be said to be “rampant domination”, soup before the entrance, the taste has been rushed into the internal organs, it really has the beauty of the finishing touch! …….
As they say: good flowers need green leaves to match. The sweet and sour carp, because of the sugar and vinegar sauce, the carp is golden and light; the soup is rich. At this time, in the hot curl of sweet and sour carp on a few slender coriander slightly rendered, emerald, green green coriander then let an ordinary dish rose to art, carp meat and coriander fragrance double sword combination, delicious straight to the heart.
The beauty of coriander is not only that. I remember a food writer called bitter gourd dish as “gentleman’s dish”, it is said that because when bitter gourd is fried with other vegetables, it will not stain its own bitterness to other vegetables And it got its name. In fact, I think compared to bitter gourd, cilantro has more strength to ascend to the throne of “gentleman’s vegetables”. Because the bitter melon at most only does not bring its own “bitter” to others, at best, it is in line with the The cilantro is different, she is not only satisfied with the “no fault is merit” concept; but she is also satisfied with the “no fault “, but she also want to use their own aroma to infect others, so that everyone follow her together “fragrance “up.
Green vegetables and radish, each has its own love. In fact, the taste of coriander is not all the way to praise, can be said to be a very controversial ingredients. People who like to eat it can’t wait to eat it every day, while those who don’t like to eat it will refuse to try it no matter how much you persuade them to do so, and they will also tell you that coriander tastes like bedbugs. Therefore, I often hear people in the meal, always do not forget to shout to the boss: “a bowl of beef soup, no coriander,” the tone is firm and unquestionable.
Well, whether it is the aroma or the smell of bedbugs, coriander has always existed as a vegetable on people’s table. Although it is a supporting role, but it is a credit. It’s the flamboyant and dominant flavor that always brings dishes to life and adds color.
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