Cilantro Salad

Name: Cilantro Salad
Total time: 5 min
Yield: 4
Cuisine: Chinese
Ingredients: 200g parsley; 1 package Dried Tofu; Some Fried peanuts; 2 teaspoons Vinegar; 2 teaspoons Soy sauce; Some Sugar; Some Pepper oil

by Multi-cun Yellow Cooking

4.6 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

4

Coriander, scientific name cilantro, stems and leaves are used as vegetables and spices, and has the effect of invigorating the stomach and digesting food. As a unique flavored dish, not everyone can accept it.
Before the age of 20, I was also a person who talked about the color change of coriander, but when I ate this dish by mistake in the cafeteria, I suddenly let go of my prejudices about coriander and gradually became more fond of the fragrance.

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Ingredients

200g Parsley
1 package Dried Tofu
Some Fried Peanuts
2 teaspoons Vinegar
2 teaspoons Soy Sauce
Some Sugar
Some Pepper Oil

Cilantro Salad

1. Separate the coriander roots one by one and wash them, especially the roots.

2. Cut off the roots, but don't throw them away. Coriander root is an artifact of fried meat/stewed meat.

3. After chopped cilantro, marinate with 2 teaspoons of salt for about 10-15 minutes.

4. Squeeze the marinated coriander to dry the overflowing water by hand.

5. The dried tofu used as a snack is finely chopped. But I didn't buy it on the day of making, so I used some roast bran and dried tofu.

6. This net celebrity peanut probably no one will not know it.

7. For the sauce, I will take 1 tablespoon of black vinegar, 1 tablespoon of lemon juice, 1 tablespoon of sugar, half a tablespoon of soy sauce, and appropriate amount of sesame oil and Chinese pepper oil.

Just stir all the ingredients evenly.