Cilantro is a commonly used seasoning in our daily lives. It is rich in nutrients, containing protein, carotene, calcium, zinc, and more. Traditional Chinese medicine points out that cilantro is pungent, warm, and aromatic, penetrating inward to the heart and spleen, and outward to the limbs. It expels all unhealthy qi, making it a warming, strengthening, and nourishing food. It has effects on awakening the spleen to regulate the middle jiao, promoting digestion and moving qi downwards, and strengthening yang and enhancing vitality. It is suitable for those with a weak stomach constitution, a cold constitution, or intestinal obstruction. It can be used to treat symptoms such as indigestion, cold pain in the epigastric region, and incomplete measles rash.
Cilantro with Preserved Egg
Salted Cilantro
Ingredients: 300g cilantro, 50g cooked ham, 5g salt, 3g sugar, 3g MSG, 10g ginger juice, 5g sesame oil.
Method: After removing the roots, wash and pick the cilantro, then cut into 4cm long pieces. Place in a bowl and marinate with salt for 10 minutes. Cut the cooked ham into shreds and set aside in a bowl. Squeeze the excess salt from the cilantro, then mix with the ham shreds, MSG, sugar, ginger juice, and sesame oil until well combined. Serve on a plate.
Characteristics: A vibrant mix of red and green, fragrant, crispy, and tender, it stimulates saliva and whets the appetite.
Cilantro and Carrot Soup
Ingredients: 50g cilantro, 35g lard, 75g carrot, 3g each of chopped green onion and ginger, 750g clear broth, 5g salt, 10g cooking wine, 3g MSG, a pinch of pepper, 5g sesame oil.
Method: Wash and pick the cilantro, then cut into segments. Peel, wash, and shred the carrots, then soak in cold water and drain. Heat the lard in a soup pot over high heat. Add the chopped green onion and ginger to the hot lard until fragrant, then add the clear broth and bring to a boil. Add the carrot shreds and cook with salt and cooking wine until done. Add the cilantro segments, MSG, and pepper, bring back to a boil, then pour into a soup bowl and drizzle with sesame oil.
Characteristics: A beautiful contrast of red and green, aromatic and stomach-warming, with a pleasant spicy taste that stimulates the appetite. It is especially suitable for consumption in winter.
Sautéed Pork Tripe with Cilantro Stems
Ingredients: 150g cilantro, 200g cooked pork tripe, 1000g cooking oil (approx. 100g used), 25g cooking wine, 3g salt, 5g MSG, 10g rice vinegar, 2g each of chopped green onion and ginger, 2g minced garlic, 10g sesame oil.
Method: Wash the cooked pork tripe and cut into thin 4cm long strips. Blanch in boiling water, then drain and set aside. Wash and pick the cilantro, remove the leaves, and cut into 1-inch segments. Heat the oil in a wok over high heat. When the oil is about 60% hot (around 180°C/350°F), quickly blanch the tripe strips in the oil, then remove and drain. Leave a small amount of oil in the wok, heat to about 70% hot (around 190°C/375°F), then add the tripe strips, cilantro segments, and seasonings. Toss quickly over high heat. Thicken the sauce, drizzle with a bit of oil, then transfer to a serving plate.
Characteristics: A mix of white and green, with a fresh and tender texture, light and refreshing. It is nourishing and suitable for those with bleeding from the intestines.
Cilantro is now frequently used in cooking for its ability to remove fishy odors and stimulate the appetite. However, cilantro should not be consumed in large quantities, and it is not suitable for everyone. People with body odor, cavities, sores, or bad breath should avoid cilantro, as it can worsen their condition.
A fragrance with eggs