1. Pickled cilantro roots.
Wash the cilantro roots, sprinkle with salt and mix well. Then add chili peppers and marinate in the refrigerator for two days before eating.
2. Cilantro roots and radish peel.
Cut the cilantro roots into small sections and the radish peel into thin slices. Then add soy sauce, sesame oil, and chicken powder, mix well, and marinate for 10 minutes before eating.
3. Stir-fried cilantro roots with beef.
Wash the cilantro roots and shred the beef. Heat oil, then stir-fry minced garlic, chopped scallions, and shredded beef in order. Add the cilantro roots, then season with salt, MSG, sesame oil, and chili oil. Serve and enjoy.
Method for long-term storage of cilantro: Cut off the root ends of the cilantro, remove yellowed leaves, and spread them out to dry for a day or two. Braid them into a rope as thick as a sausage and hang in a cool, ventilated place to dry. Alternatively, choose cilantro with roots, remove the yellowed leaves, wash them, and hang each stalk individually on a thin string to dry. Once dry, take the cilantro down and store it in a container. Before using, soak the cilantro in warm water for a short while.