Benefits of perilla peach ginger consumption, how long can perilla peach ginger last

Benefits of perilla peach ginger consumption: Perilla is originally a Chinese herbal medicine, which has the effects of removing cold, dehumidifying, relieving the surface, promoting qi, and satisfying the stomach. Ginger slices also have the effect of dissolving cold, preventing colds, and benefiting the stomach.

Eating this can enhance immunity, prevent colds, coughs, strengthen the spleen and stomach, and have many benefits for the body.

Perilla peach ginger method:

1.Prepare perilla, peach, ginger, three main ingredients; The perilla should be red, the peach should be hard, and it will have a taste after it is made; Ginger should be ginger, fresh and tender, crisp and refreshing.

2.After washing the peaches, soak them again with boiling water and salt to ensure that they are dry, and then cut them into cubes; Perilla is also cut without poles; Cut the ginger into thin strips.

3.Add a pound of rock sugar to the pot, prepare salt and ginger to boil first, and finally the rock sugar melts, the water boils, and put the cut perilla in the pot to soak. Then wait for the water to cool.

4.Put the peaches in a bottle and sprinkle with the prepared rice vinegar, not easy to come too much according to the amount.

5.Wait for the water to cool, pour it into the bottle and stir well, try to soak the perilla in the water, in order to make the color look good and the perilla taste.

6.Make sure it cools and wrap it in plastic wrap and refrigerate.

7.You can eat it after soaking for two or three days, the taste is superb, remember to refrigerate. You can divide it into small bottles when you usually eat it.

Perilla peach ginger.

It can be stored in the refrigerator for 3 days. The temperature of the refrigerator is mainly set at about minus 5 degrees, and the storage time of this compartment perilla peach ginger will be affected by the frequency of opening the refrigerator, and opening the refrigerator often will accelerate the flow of air and affect the preservation of perilla peach ginger, which will accelerate the deterioration of perilla peach ginger.

Perilla peach ginger.

In the hot summer, the secretion of saliva and gastric juice will be reduced, which will affect the appetite. Different from the seasonal fresh peaches, it not only blends the fragrance of Zi Nian Rotten Su and the spicy shivering high oak of ginger, but also retains the crisp taste of the peaches, and the juice of the red cherry blossoms is like Liang Shiqiu.

The sour plum soup in the pen.

There is a lot of rock sugar, thick plum juice, and little water, so the flavor is strong and sweet. The mouth is cold, sweet and sour, and it is like pure mash in the mouth, and it is reluctant to swallow. "It's like concentrated juice, sweet and sour, and it makes people feel like they are getting off the heat.

Ingredients. Four peaches, about 600 grams, 2 small handfuls of perilla.

Ginger 100g sugar 50g

Appropriate amount of rice vinegar 30g of salt

Steps to prepare perilla peach ginger.

1.Prepare three main ingredients: peach, perilla, and ginger.

Choose hard peaches and crisp peaches. The finished product has a crisp and crisp taste.

Wash the peaches and let them dry.

2.Perilla should be red.

This kind of perilla is called Guanyin perilla. Both sides are red, the leaves are curly, and the fragrance is particularly strong.

Hunan people can't do without perilla leaves when making fish, and the dish of perilla fried cucumber is also loved by everyone.

Perilla leaves not only have a unique fragrance, but also a Chinese herbal medicine, which has the effects of publishing, dissipating cold, and regulating qi. It is suitable for cold, wind chill, chill and fever, cough, wheezing, chest and abdomen distension and other diseases. Healthy people can eat it to strengthen the body, moisturize the skin, moisturize the skin, and brighten the eye.

3.It is best to choose tender ginger and cut it into shreds for later use.

Due to the conditions, I used old ginger, which is spicy and the taste is not so crispy.

4.Cut the peaches into slices and chop the shiso for later use.

5.Use a clean, water-free, oil-free, sealable container.

A layer of peach slices. A layer of perilla.

A layer of ginger. Sprinkle with a layer of sugar and a spoonful of salt.

Then re-spread the peach slices, perilla ginger and salt and sugar in the above order.

6.Layer by layer compacted, add white vinegar after paving, cover tightly, seal, put in the refrigerator, and eat after two days.

There is no white vinegar at home, and I use the old vinegar water that I have soaked in radish before. The ingredients are white vinegar, sugar and Hongxiao warm boiled water, sweet and sour, which can be drunk as a drink.

7.It's loaded. Refrigerate.

Summer is always fond of cold, sweet and sour flavors.

8.After a day and a night, I can't help but want to try it.

The red color of the shiso has come out a little.

Perilla has a strong fragrance.

The peaches are crisp and sweet, sweet and sour, and relieve the heat and greasy.

Ice cool after refrigeration in the refrigerator.

A great way to beat the heat in the summer.

How to make shiso peach ginger.

When making perilla peach ginger, you need to prepare 200 grams of bayberry wine, 300 grams of perilla leaves, 2 fresh peaches, 100 grams of fresh ginger, old rock sugar and white sugar, and then prepare a larger clean glass jar in advance.

Production process. 1. Wash the prepared perilla leaves with cold water in advance, cut them into small pieces, and then soak the bayberry wine in salt water, cut the ginger slices into thin strips after purifying them, and wash the peaches with cold water.

2. Put cold water in the pot, heat and boil, put the prepared perilla leaves and ginger slices into the pot and blanch for three to five minutes, then remove the temperature to remove the water.

How to make perilla leaf bayberry wine peach ginger.

3. Put the prepared bayberry wine into the basin, add the old rock sugar to mix evenly and marinate, and then add the prepared perilla leaves and ginger slices after five or six hours, add a small amount of cold water to the pot together, heat and boil.

4. Put the cut peach slices into the pot and cook them together, cook until the ginger slices become bright red, and the melon pulp of the peaches becomes more and more soft and glutinous, then turn off the fire and reduce the temperature, and then immediately put it into the prepared clean glass bottle, and put it into the refrigerator for storage after the sealing.

Preparation of perilla peach ginger (1).

5. When making perilla peach ginger, we must pay attention to the fact that the whole line of simple stoves can not touch vegetable oil, nor can cold water be added, and the glass bottle for storing perilla peach ginger should also be sterilized with high temperature, so that it can be stored for a long time after it is done, otherwise it is very easy to produce mildew, even if it is not easy to eat it, the taste and taste will be worse.

Ingredients: 400 grams of nectarine, 50 grams of perilla, 150 grams of ginger, 50 grams of rock sugar, 2 tablespoons of white vinegar, a little salt, and an appropriate amount of bayberry.

Method: 1. Wash and cut the peaches, add a little salt, marinate for 2 hours, and pour off the excess water.

2. Wash and chop the tender ginger and perilla, add a little salt, marinate for 2 hours, and control the moisture.

3. Pour the pickled peaches, perilla and ginger slices into the container, add rock sugar and white vinegar and mix evenly.

4. Seal and put in the refrigerator and refrigerate for 24 hours.

Keep in the refrigerator. Preparation of perilla peach ginger: Wash perilla leaves, ginger, and peaches for later use.

Bring an appropriate amount of water to a boil, add rock sugar, melt, add perilla leaves, turn off the heat and let cool for later use. Put a layer of peach and a layer of ginger in the bottle in turn, and finally put the boiled perilla leaves on top, pour in perilla water to fill it up, cover it and put it in the refrigerator for 3 4 days before eating. <

Perilla, peaches, and ginger can be stored in the refrigerator.

Preparation of perilla peach ginger:

1. Wash the perilla leaves, ginger and peaches for later use.

2. Bring an appropriate amount of water to a boil, add rock sugar, melt, add perilla leaves, turn off the heat and let cool for later use.

3. Put a layer of peaches and a layer of ginger in the bottle in turn, and finally put the boiled perilla leaves on top, pour in perilla water and fill it up, cover it with a sock and put it in the refrigerator for 3 4 days before eating.

1. Put the perilla peach ginger in the refrigerator and store it in the refrigerator.

2. Method: Wash perilla leaves, ginger and peaches for later use. Bring an appropriate amount of water to a boil, let the pure line scatter rock sugar, melt, add perilla leaves, turn off the fire and let cool for later use.

Put a layer of peaches and a layer of ginger in the bottle in turn, and finally put the boiled perilla leaves on top, pour in the perilla water and pat to fill it up, cover it and put it in the refrigerator for 3 days to eat.

Perilla, peach, ginger can be stored in the refrigerator for 3 days. The temperature of the refrigerated rental room is constant mainly at about minus 5 degrees, and the storage time of the perilla peach ginger will be affected by the frequency of opening the refrigerator, and opening the refrigerator often will accelerate the flow of air and affect the preservation of perilla peach ginger, and will accelerate the deterioration of perilla peach ginger. <

Perilla, peach, ginger can be stored in the refrigerator for 3 days. The constant temperature of the refrigerator is mainly around minus 5 degrees, and the preservation time of this compartment perilla peach ginger will be affected by the frequency of opening the refrigerator, and opening the refrigerator frequently will accelerate the flow of air and affect the preservation of perilla peach ginger, which will accelerate the deterioration of perilla peach ginger.