How do you make a tempting meal with shiso?

There are many ways to cook and eat perilla, such as the common boiled fish and fried eel, which are indispensable to put perilla to remove the smell and fragrance. Today I will focus on the shiso-flavored stir-fried rooster. In the hometown children grow to about 12 years old, both boys and girls have to eat perilla-flavored fried rooster, especially Futian, it is said to help children grow up, this recipe slowly spread to the city, although this method has no scientific basis, but because it is natural, there is no harm, rooster is also nutritious, so many parents around me are using it.

A whole branch of perilla with roots (dried can also be used), an unopened rooster, and 2 taels of fresh old ginger. The rooster is plucked and washed, the belly is dissected, the internal organs are removed, and the pieces are cut; Wash the perilla, break it and boil it in water for later use. Heat the iron pot and add vegetable oil, tea oil is the best, the oil is hot and put in the ginger slices to stir-fry, then pour in the chicken pieces and stir-fry for 5 minutes, pour in perilla water and stew, simmer until the chicken pieces are boneless, and the rooster can be out of the pot so that the rooster stewed out is fragrant and tender, and the children love to eat.

Perilla is spread all over the country, fresh and young leaves are fragrant, often used to make tea, stir-fried food and cold dressing, one of the traditional spicy tang essential soup bases. Here is a special fried food method for friends: perilla three silks.

Prepare 200 perilla leaves, 30 grams of shredded tofu and shredded vegetarian meat, 1 red pepper, 2 eggs, vegetable oil, aged vinegar, salt, mushroom essence, sesame oil, and chili oil. After washing the perilla leaves, boiling water, draining the water, cut into shreds, and shredding the large red peppers. After the egg mixture is whipped and foamed, it is fried into omelettes and then shredded.

After the vegetarian shredded meat is stir-fried, mix well with perilla leaves, shredded tofu and shredded egg cakes, and add salt, mushroom essence, aged vinegar, sesame oil, and chili oil to taste.

You can make perilla beef tenderloin, prepare 20 slices of perilla leaves, 2 taels of vegetarian beef, light soy sauce, soy sauce, cooking wine, mushroom essence, starch and vegetable oil. Rinse the perilla leaves and drain. Cut the vegetarian beef into 20 strips, add light soy sauce, soy sauce, mushroom essence, cooking wine, starch, and marinate to taste.

Put the iron plate on the fire, add vegetable oil, fry the vegetarian beef, wrap it in perilla leaves while it is hot, and put it on a plate. If you want to look good, you can pose.

Perilla mushrooms, preparation: 20 perilla leaves, 6 taels of vegetarian chicken breast, 1 or 2 halves of small-mouthed mushrooms, salt, pepper, starch, and vegetable oil. Wash the perilla leaves and dry them.

Slice the vegetarian chicken breast, sprinkle with salt and pepper to marinate to taste. Clean the mushrooms and cut them in half. Wrap a piece of vegetarian chicken breast with a perilla leaf, dip it in starch, put it into a hot oil pan and fry it, then remove it and put it on a plate.

The mushrooms are also fried and served. It can be eaten directly or with dipping sauce according to personal preference.

Although perilla has a unique taste, it is actually quite nutritious, not only rich in linolenic acid, flavonoids, terpenoids, anthocyanins and polysaccharides and many other functional components, but also the polyphenols (anthocyanins) in perilla leaves, which have antibacterial, anti-inflammatory, anti-aging, and tumor inhibition effects. Anthocyanins are abundant in dark berries, vegetables, and potatoes, which can give foods a red, purple, or black color. Although perilla oil is not common in the market, you can still find it if you want to find it, haha, perilla oil is rich in -linolenic acid, which has the effects of lowering blood pressure, lowering blood lipids, preventing atherosclerosis, enhancing eyesight, and improving vascular diseases.

It can be combined with our daily peanut oil to diversify the cooking oil. In short, if you want to antioxidant and scavenge free radicals and prevent chronic diseases, you can often eat some foods rich in anthocyanins, such as perilla, mulberry, bayberry, purple eggplant, black rice, etc., and you can also use perilla oil as cooking oil at home for cold salads and stews.

Perilla is full of precious perilla seeds, perilla leaves, and perilla stems are all used in medicine. Perilla seeds, also known as perilla seeds, are the ripe fruits of the annual herbaceous plant perilla, which reduce gas and phlegm, relieve cough and asthma, and reduce the temperature of perilla seeds, reduce lung qi, eliminate phlegm and salivation, and relieve cough and asthma, and are often used for phlegm and qi reversal, chest fullness, cough and asthma. The lungs feel cold, cough, phlegm and wheezing, and chest and diaphragm irritation can be compatible with ephedra, almonds, poria cocos, etc., which can be used to promote the lungs and relieve the surface of phlegm.

Warm and appetizing, wide intestine moisturizer, pungent and warm texture, appetizing and reversible wide intestinal moisturizer, used for vomiting, nausea, dry intestines and constipation. The abdomen is full, the diet is not digested, it can be accompanied by orange peel, ginger, cinnamon heart, in addition, Suzi has a curative effect on thirst and edema, Suzi (fried) three taels, radish seeds (fried) three taels, for not, with mulberry root white peel decoction service. Treatment of crab poisoning.

Suzi mash the juice and serve it.

Perilla, also known as Eon, Red Soybean, etc., is an annual herbaceous plant of the Lamiaceae family, with specific aroma, and is a traditional medicinal food and oil crop in China. The medicinal parts of perilla are leaves, stems, and seeds, respectively, in its dried leaves, dried stems and fruits, and the effect of perilla leaves is to relieve cold, qi and stomach; The effect of perilla stem is to regulate qi and widen the middle, relieve pain, and stabilize the fetus; The effect of perilla seeds is to reduce qi and eliminate phlegm, relieve asthma, and moisten the intestines. Modern chemical studies have found that perilla contains a variety of components, mainly volatile oils, fatty acids, phenolic acids, flavonoids, triterpenoids and glycosides, as well as proteins and trace elements.

In China's pharmaceutical market, there are more than 10 kinds of traditional Chinese medicine preparations containing perilla, such as Huoxiang Zhengqi Oral Liquid, Huoxiang Zhengqi Water, Tongxuanli Lung Pill, Ginseng Su Pill, and Children's Qinglung Pill. In addition to being medicinal, perilla also has a high nutritional value, making it a fashionable vegetable and health food.

Perilla is very common in our daily life, perilla can also be called ego or red soybean, it has a very unique fragrance, usually many people use perilla leaves as a seasoning to eat. However, perilla is also a kind of Chinese herbal medicine, perilla leaves, the color of perilla leaves is very attractive to the eye, it is rich in a variety of nutrients, including high protein, amino acids, high carotene, high minerals and vitamins, etc., among which perilla leaves contain 6 times more carotene than carrots. There are as many as 10 types of minerals, especially calcium, which can be compared with the calcium content in tofu, which is absolutely high in calcium.

Perilla leaves, on the other hand, are high-protein wild vegetables, so they can be produced into high-protein foods.

Shiso was first used because of its medicinal properties, but many people don't know that in ancient times, shiso and sashimi were eaten together, and when eating sashimi, they were eaten with a perilla leaf, and this way of eating was spread to Japan and has been followed to this day. Perilla leaves and ginger decoction can also dispel wind chills and prevent colds; It is also an indispensable excellent condiment in the kitchen, delicious and medicinal, pregnant women can also play a role in stabilizing the fetus.

Soft-fried basil leaves: First, wash and dry the perilla leaves, put them on a plate, and mix the frying powder with an appropriate amount of water. Then pour oil into the pan, soak all the perilla leaves into the prepared frying powder, put them in the oil pan, fry them on a simmer until golden brown on both sides, remove them and put them on a plate.

After all the perilla leaves are fried, sprinkle with salt and pepper and serve, with the unique aroma of perilla leaves.

Perilla leaves mixed with cucumbers: Wash the perilla leaves, add hail and salt to kill them, and chop them. Wash the cucumber, peel it, cut it into shreds, put it in a small basin, sprinkle it with refined salt, monosodium glutamate, white vinegar and an appropriate amount of white sugar and mix well, then sprinkle the cut perilla leaves on the cucumber shreds, pour sesame oil and mix well, put it on a plate and serve it, and it can be eaten.

The taste is fragrant and refreshing, and the flavor is unique.

The role of perilla.

The medicinal value of perilla is mainly perilla leaves, which are warm and pungent in taste, can dissipate cold, and have strong sweating power, and are used for the manifestation of external wind and cold, and have obvious relieving effect on cold, pneumonia, and typhoid fever.

Perilla can also ** chest fullness, acid reflux, belching, nausea and vomiting and other symptoms. For qi reversal, upward reversal, chest tightness, vomiting, and fetal restlessness caused by chronic gastritis, it has a good conditioning effect of collapse. At the same time, it has antibacterial and anti-inflammatory effects, and can inhibit Helicobacter pylori, Escherichia coli, dysentery bacillus, and staphylococcus, and is used for acute and chronic gastroenteritis, colitis, etc.

The home-cooked way to eat perilla is:

1. Omelette with perilla leaves

Prepare perilla leaves, eggs, green and red peppers, ginger, light soy sauce, oil and salt. After the perilla leaves are processed, they are washed and drained, the green and red peppers are directly processed and cut into cubes, and the ginger is shredded. Mince the perilla leaves.

Prepare a pot to break the eggs, add salt and add the perilla leaves and stir for later use. When the oil is heated in a wok, fry the basil egg mixture, and remove it after cooking. Heat another pot with oil, stir-fry the ginger until fragrant, add green and red peppers and stir-fry, then add light soy sauce and salt and stir-fry.

Finally, add the scrambled eggs and continue to stir-fry before removing from the pan.

2. Braised duck with perilla

The biggest feature of this dish is that the fragrance of the young leaves of the perilla is stewed in the fragrant duck meat, and it has a special aroma when you eat it. It is said that this special fragrance has a sterilizing and antiseptic effect.

Water duck is originally cool, so in this hot and rainy season, eating this dish can be ** cold cold, headache, chest tightness and other symptoms. The soup mixed with the fragrance of shiso makes people appetize.

3. Perilla porridge

Stir-fry the perilla over low heat until fragrant and set aside. Chop the pork into minced pieces, season with salt, sugar, pepper, peanut oil and soy sauce and mix well for later use. Turn on the stove and boil the porridge base, add the fried perilla and the seasoned minced meat to boil, and finally season the pot.

4. Stir-fried lamb with perilla lily

Cut the lamb into small slices and add seasonings such as salt, cooking wine, pepper, etc. Pull out the seeds of the green and red peppers, cut the onions into small cubes, cut the perilla into thin strips, and wash the lilies.

Sit on the pot and pour in the oil, after the oil is hot, the marinated mutton, lily, onion, green and red pepper are stir-fried for a while, add salt, chicken essence, sugar to taste, cook a little red wine out of the pot, and mix well with perilla when eating.

5. Perilla plum tea

Wash fresh shiso and set aside. Take a small pot and put in fresh perilla and plum, pour in hot water, and simmer for about 3 minutes until the flavor has been released.

Here's how to make dried shiso:

1. Choose fresh perilla, which can be picked by yourself or bought at the vegetable market.

2. Pick the leaves, wash them, drain them naturally, and dry them in the sun for three days.

3. Use a rice cooker to dry and roast fragrant, which can avoid mildew in the air in the future and is convenient for preservation.

4. Dry and let cool.

5. Put it in a sealed box and store it, grill the fish, and put some dried perilla leaves when frying the fish, which tastes particularly good.

I think it's best to have cold salad, remember to add sesame paste, and the most important thing is to have good authentic seasonings.

1. Cold dressing. Ingredients: 300 grams of young perilla leaves.

Seasoning: refined salt, monosodium glutamate, soy sauce, sesame oil. Wash the perilla leaves, put them in a pot of boiling water, remove them and wash them, and squeeze out the water.

Cut into sections and put them on a plate, add refined salt, monosodium glutamate, soy sauce and sesame oil, and mix well.

2. Perilla porridge. Ingredients: 100 grams of japonica rice, 15 grams of perilla leaves. Flavor: brown sugar. Cook thin porridge with japonica rice, make perilla leaves into the porridge and cook it slightly, add brown sugar and stir well to become a comic.

3. Perilla drink. Ingredients: 3-5 fresh leaves of perilla. Seasoning: Sugar. Wash and drain the perilla leaves, put them in a cup and brew them with boiling water, and add white sugar to make a cool drink of Shansou fiber.

How do you make perilla dishes delicious? This is a question that many people are interested in talking about. Perilla dishes are not only delicious, but also nutritious and have many benefits for the human body. So, let's take a look at how to make perilla dishes!

First of all, we need to prepare fresh shiso dishes and ingredients. Pick the perilla cabbage, wash it, and drain it. Then finely chop the green onion, ginger and garlic, and finely slice the chili pepper.

Pour an appropriate amount of oil into the pan, and stir-fry the green onions, ginger, garlic and shredded chili peppers until fragrant. Then pour the perilla vegetables into the pot, stir-fry evenly, and add an appropriate amount of salt and monosodium glutamate.

Secondly, we can try a more complex way to make a perilla dish. Blanch the perilla cabbage and take it out, put it in a bowl filled with garlic, green onions, sesame oil and other auspicious ingredients, stir gently, and let it stand for a few minutes to allow the aroma to fully penetrate. If you like to eat more tender shiso vegetables, you can blanch them in hot water first, drain them after removal, mix them well in a sauce dipped in sesame paste and light soy sauce, and finally add an appropriate amount of chili oil.

Finally, we can try our hand at making the shiso dish into a delicious dumpling filling. Wash the perilla cabbage, remove the stems, chop it into minced pieces, put it in a bowl, add a small amount of salt, sesame oil, soy sauce, ginger and other seasonings and mix well. Wrap the filling into the dumpling wrapper, boil the water and put it in the pot and cook until the dumplings float.

The fragrant shiso dumplings can be a delicious dish to satisfy your infinite pursuit of food.

It is an introduction to how to make perilla dishes delicious. Whether it is a simple stew or a more complex dish, it can show the unique charm of shiso cuisine. Whichever option you choose, it's important to eat a healthy diet and avoid overdoing it.

Perilla can be made into green pepper perilla stir-fried shredded pork, the steps are as follows:

Tools: 300 grams of pork, 4 green peppers, appropriate amount of perilla, 2 cloves of garlic, shallots, vegetable oil, soy sauce, starch, salt, appropriate amount of monosodium glutamate, pot, spatula, knife, plate, water.

1. Wash the green peppers, use a knife to remove the seeds, then cut the green peppers into shreds and put them aside for later use.

2. Slice the garlic, chop the shallots, and shred the perilla.

3. Shred the pork, add soy sauce and starch and stir it well.

4. Heat the pot, put a small amount of vegetable oil, fry the green pepper shreds and put it out.

5. Pour in the vegetable oil again, the oil temperature is 60% hot, put in the shredded meat, and quickly cut it open. Add green peppers, garlic slices, and shiso and stir-fry a few times. Add salt and monosodium glutamate to taste, remove from the pan. Sprinkle with chopped green onions and garnish with shiso leaves.