Healthy coriander powder Recipes for Every Day
Fuel your day with nutritious meals made with coriander powder. Tasty, balanced, and easy to cook.
Recipes with coriander powder
Taro buns are a very distinctive traditional snack in Ganzhou, China, and are a delicacy in the memory of many Ganzhou people. The golden shell is wrapped with green coriander, round and cute. When you bite it open, you will find soft taro paste and fresh and fragrant fillings. It is crispy on the outside and glutinous on the inside. It is both beautiful and delicious. The taro buns are fragrant just out of the pot, and people in Sichuan and Chongqing also love itđ
These grilled chicken thighs are made practically without charcoal, resulting in tender meat with a sweet and savory flavor typical of homemade spices. The surface of the chicken is grilled until golden brown and fragrant, perfect served warm as a main dish for lunch or family dinner.
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The beef slices are light red, the preserved eggs are dark brown with white lines, and they are dotted with emerald green coriander and bright red chili peppers, creating a sharp contrast in color. The beef is chewy, the preserved eggs are smooth and slightly elastic, and the fresh fragrance of the seasoning wraps the ingredients, which is salty, fresh, slightly sour, and has a unique mellow feeling of preserved eggs. The more you chew, the more delicious it tastes.
Fried bakwan (fried fritters) are round with crispy edgesâa savory platform that welcomes the fried egg tucked neatly in the center. When you bite into it, the crunchy texture of the flour combines with the soft, melting yolk, creating a warm and enticing combination of flavors. The aroma of garlic and coriander wafts gently, while fresh vegetables like carrots and cabbage provide a layer of fresh texture and character. This dish is ready to be the star of the table, captivating with its âwowâ simplicityâperfect as a special snack or a relaxing afternoon companion.
Crispy pork is an indispensable meat dish at Sichuan and Chongqing family banquets and baba banquets, and is also a classic snack in Sichuan and Chongqing hot pot restaurants. The crispy pork just out of the pot is golden and crispy. It is sprinkled with pepper powder and eaten directly. It is crispy on the outside and tender on the inside, fresh and juicy. Throw it into the boiling hot pot and absorb the spicy and fresh aroma of the beef oil soup base, tender and tasty. Put a few pieces when cooking the soup, and it will absorb the soup and become soft. Put it under the braised pork and steam it, and the meat fragrance and fat blend together, with a rich flavor. Because of this, every household often fries it in advance and stores it, whether it is for a banquet or for self-eating, it can be served on the table at any time. It can be called the "universal treasure dish" in the kitchen of Sichuan and Chongqing people.
A hot soup suitable for all seasons. Our family loves to drink this soup. My son drinks at least two bowls at a time.
Oyster Omelette is a popular traditional snack, especially in Hong Kong, Chaozhou, and Taiwan. This dish features fresh oysters combined with sweet potato starch, eggs, and spices, pan-fried until golden and crispy on the outside while remaining tender and juicy inside. It offers rich textures and high nutritional value, containing vitamins, proteins, cholesterol, essential amino acids, and various nutrients. Garnished with coriander for extra aroma, it pairs well with garlic sauce or sweet chili sauce for enhanced flavor.
The moist and chewy texture of tuna combines in harmony with the warm spices typical of garam masala, pepper and a hint of chili, creating a deep and tempting taste sensation. The aroma is subtle but rich, wrapped in fragrant coriander leaves and spring onions which add a layer of freshness. Each slice â golden on the outside, tender on the inside â is perfectly served with a squeeze of fresh lemon that adds a sparkle of tangy flavor, making it an ideal choice for a special snack or light meal full of flavor.