Digang coriander [Anhui Fanchang specialty]

What is Digang coriander? Authentic Anhui Fanchang specialty: Digang coriander

Content summary:Do you want to know what Digang coriander is? This article is a detailed introduction toAnhui Fanchang specialty - Digang Cilantro. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Digang Cilantro. The full text takes about 2 minutes to read, mainly including the basic introduction of Digang Cilantro and its nutritional value? What are the product characteristics of Digang coriander? The production method of Digang coriander, etc

Basic Introduction to Digang Cilantro

In Wuhu, if you want to eat the most famous cilantro, it is undoubtedly Digang Cilantro.

. Digang coriander is the "aristocrat" of Wuhu coriander. Not only because the processing output is relatively low, but also because Digang coriander uses high-quality raw materials and traditional processing techniques without adding any food additives. There is also the most unique food formula. The processed coriander has a crispy, tender, fresh and slightly spicy taste. It emits a strong aroma of oil. Long lasting aftertaste. A continuous stream of diners and foodies come from far and wide, attracted by the reputation

What are the nutritional values of Digang coriander

1. Cabbage is slightly cold, sweet in taste, and flat in nature, and belongs to the intestines and stomach meridians

2. It can relieve fever and irritability, promote digestion, nourish the stomach and produce fluids, relieve irritability and thirst, promote diuresis and bowel movements, and clear heat and detoxify

3. Can be used for lung heat cough, constipation, erysipelas, and lacquer sores

The taste is crispy, tender, fresh, and slightly spicy. It emits a strong aroma of oil

The method of making Digang coriander

Every household buys a truckload of Chinese cabbage, washes it, cuts it into shreds, and sun dries it on a large circular plaque. After experiencing a few warm winters, it is dried in the sun. Add coarse salt, white garlic, red pepper, and put it in a bottle or jar. Seal it and marinate it for more than ten days. After opening the seal, it can be eaten. The aroma is strong. In the morning, when eating porridge, pick up a chopstick of coriander and it will be fresh, spicy, and crispy.