The cilantro has a special smell and aroma, and an incredible number of admirers who do not represent their diet without this spicy herb. But the summer season in our region is not long, so it is worth harvested coriander for the winter.
Contents:
- Benefits and use of cilantro
- Cooking methods for cilantro for the winter
- Drying
- Freezing
- Salting
- Chimichoury sauce
- Adjika with cilantro
Benefits and application of cilantro
In Russia, this grass is also commonly called coriander and used as a condiment for various dishes. Where it just does not add: in meat and fish delicacies, in marinades, in salads and even soups! Especially remarkable is the coriander manifests itself in the soup kharcho. The pronounced taste of coriander gives any, even the most inexpressive and mediocre dish, a unique chic and character.
In the Caucasus, famous for its long-livers, cilantro is valued for its unrivaled qualities especially. She - an indispensable member of all feasts, it spices almost any dish. And this is quite justified: the frequent use of this herb for food in the best way affects the normalization of blood pressure and blood supply. The substances in it contribute to the production of gastric juice, good digestion, and even coriander cleanses the body perfectly from toxins. Cilantro greens helps with insomnia, improves mood and gives vivacity, having a general beneficial effect on the entire human body.
It is useful for stomatitis, toothache, cardiovascular diseases. Several leaves of cilantro can do a miracle in case of a strong hangover.
In summer, when greens are sold in every market and intersection, you can even add it every day to salads, meat dishes, casseroles and any other food. But how to be a long winter, where to get this wonderful plant, which relieves so many ailments? Of course, in his fridge.
Workpiece methods
You can prepare cilantro for winter in a variety of ways.
Drying
Drying is one of the most favorite and often used by the hostess ways of harvesting herbs, including cilantro, at home. This process does not represent anything complicated.
Cilantro should be rinsed well, let the water drain and then cut. Greens spread a thin layer on a baking sheet and leave in a dry room. If the grass gets direct sunlight, it will turn yellow, so it is advisable to avoid it.
There is a way and faster - to dry the grass in the oven at a temperature of not more than 40 degrees.
After the cilantro has dried well, it can be crushed and put into storage in a jar or cellophane bag. In such a package, it can safely be stored for several years. But it is better, of course, to use it all before the summer season, to dry the new one. Add seasoning to baking, sauces, meat dishes.
Freezing
With the freezing of cilantro, the situation is even simpler. To do this, it must be washed, dried from water, chopped, put into packages and sent to the freezer.
Use frozen herbs that perfectly preserved all the vitamins and nutrients in any dishes and enjoy the aroma instantly spreading all over the house. A pinch of greens, added by a cold winter to a salad or soup, will not only add value to it, but it will also raise your spirits.
Increasingly, the hostess resorts to another method of freezing green: together with water in cubes. To do this, it is also pre-prepared and finely crumbled, then gently laid out in ice molds or any other small containers. Such a cube can not only be added to a dish, but also used as a tonic and rejuvenating agent for the face and décolleté zone. Wipe with a cinnamon cinnamon face from the very morning - and watch the tremendous effect of such a simple and affordable to each cosmetic.
Solim
Not all women like to fiddle with greenery salting, it is much easier to dry or freeze it. However, some prefer this method of home harvesting to everyone else.
In order to salt cilantro, much skill is not required. It is enough to chop it finely, add salt and mash on top to make the juice stand out. Then carefully tamped into a jar, and top with vegetable oil. It is stored on average for half a year, but in order to extend its life, it is enough to add more salt.
Sometimes greens are mixed with butter - they make such a preparation in order to reach and spread on bread at any time. To store the green oil, a food film or a sheet of parchment is quite suitable. Such oil is unlikely to be stored for a long time even in the freezer, so it is better to use it for 2-3 months, otherwise it will be "saturated" with the smells of other products stored in the freezer and will become inedible.
Chimichuri Sauce
This savory sauce has Latin American roots. With the habit, it may seem very sharp, but it is indispensable in the preparation of all kinds of steaks, chops and many other meat dishes.
To prepare a spicy sauce of chimichurri, you will need:
- 1 bunch of cilantro;
- a handful of toasted pumpkin seeds;
- the head of garlic;
- juice of one lemon or lime;
- 4-5 table spoons of red wine vinegar;
- half a glass of vegetable oil, better than olive oil;Red hot pepper
- - 1 pod;
- salt to taste.
Cilantro, sunflower seeds, garlic and pepper must be ground in a blender to a puree state, then gradually add the oil and mix well to obtain a homogeneous mass. Add salt, lemon or lime juice, wine vinegar. Expand on the banks and store all winter.
Adjika
The French say that with a good sauce, the sole is also quite edible. With this adzhika even the most mediocre dish will seem magical. It can be added to meat, fish, soups. And if you spread the seasoning on a hot toast, you can not resist, so as not to taste at least a piece.
To prepare Adzhika you will need:
- several bundles of cilantro;
- as many pieces of green pepper;
- the head of garlic;
- salt to taste.
Cooking it is very simple: add all the ingredients to the blender and bring it to the state of mashed potatoes. If there is no blender, you can pass all the ingredients through the meat grinder. Too it will turn out delicious. The resulting mass generously saline, and the longer you are going to store the snack, the more salt is added. Before cooking, grease such a wonderful adzhika meat, fish, spread on bread, add to a vegetable salad or to fat.
The billets from coriander allow you to enjoy the wonderful taste of this useful grass all winter long. Bon Appetit!