Cilantro with Orange Zest

Name: Cilantro with Orange Zest
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g parsley; 200g Orange zest; Some sesame oil; Some Chopped pepper sauce

by Cactus 0805

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Grandma has been away for more than two years. When grandma was alive, she would pickle orange zest for cooking. At that time, she didn't even think about supplementing vitamin C, but the orange zest was an appetizer to prevent colds. It’s another year of Ching Ming, but I didn’t go back to my hometown to worship. I missed her. I was at home today and I happened to have oranges, so I wanted to try it myself.

Ingredients

Cilantro with Orange Zest

1. Coriander, wash, cut into sections, set aside

2. Orange zest, washed and finely chopped

3. Put the minced orange zest in a fine-mesh vegetable sink, rinse with running water, and squeeze it by hand to remove the numb water in the orange zest, and put the wringed orange zest and coriander into a larger bowl for later use

4. Add sesame oil and chopped pepper sauce, mix well

5. Let it stand for ten minutes before eating, it will taste better

Tips:
The orange zest is soaked in salt water for ten minutes before cutting. After cutting it, put it in a fine-mesh vegetable sink and rinse it with running water. You can't use a vegetable bowl that is too thick, or it will be washed away at the end.