Coriander marinating technology
Coriander marinating technology
Ingredients: 100 kg of parsley, 10 kg of salt, pepper appropriate amount.
Method: Parsley go to yellow leaves and roots, wash, slightly dry. Salt and pepper were added to the tank and 10 kg of water-heated salt was used. After cooling, the parsley was soaked in salt water and compacted. It was eaten after 15 days.
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