What is delicious to stir fry perilla leaves, and can perilla leaves be stir fried and eaten?

Perilla leaf scrambled eggs are folk home remedies, which have a good effect of clearing phlegm and lungs, and have the effect of relieving pain and asthma, for patients with perennial cough, old and slow branches, etc., have a certain conditioning and ** effect, in addition to using perilla leaves to boil eggs, there is also a good effect of surface heat dissipation, has the effect of preventing high fever, and also has a certain effect on relieving sore throat.

The effect of scrambled eggs with perilla leaves.

1. Perilla leaves, also known as Su leaves, "Compendium of Materia Medica" records that it can "widen the qi, clear phlegm and benefit the lungs, and blood, warm the middle, relieve pain, and fix asthma".Su Ye has a pungent and warm taste, and has the effects of publishing, dissipating cold, regulating qi, and camping. It has a good effect on wind chill, cold, cold and fever, cough, asthma, etc., and the effect is better with ginger.

Eaten with eggs, it can dissipate heat and replenish qi at the same time, and enhance the body's resistance.

2. Perilla leaf stewed eggs, scrambled eggs or steamed eggs can play a role in dissipating cold. Perilla leaf stewed egg to dissipate the cold side: take 50 grams of perilla leaf decoction water, beat 2 eggs, prepare an appropriate amount of minced ginger or shredded ginger, wait for the decoction to cool down, pour in the egg liquid and ginger shreds, stir well, and put it in the steamer to steam and stew.

Before simmering, add an appropriate amount of oil and salt to taste according to personal taste.

3. If the boiled eggs of perilla root are used scientifically, they can indeed have a certain effect on the fetus, and can also play a good role in seasoning food and improve people's appetite.

3. Perilla boiled eggs can relieve dry and itchy throat, as well as relieve cough and hoarseness, eating perilla boiled eggs can be effective, cough and phlegm, and have a very good effect on emphysema and tracheitis.

The efficacy of perilla.

1. Perilla leaves are an ancient and widely used ingredient, which is commonly used by Chinese folk to remove fishiness, increase freshness, and enhance taste. Perilla leaves, as the designated condiment of yusheng, have been around since the Western Han Dynasty; The use of perilla leaves to make tea and drink was extremely popular in ancient times, and was even appointed as the first drink by the emperor in the Song Dynasty.

2. Perilla leaf is also a good Chinese herbal medicine, and its medicinal function is also well known. First of all, it has a strong detoxification effect on aquatic products, after the poison of fish, shrimp and crabs, it is decocted with a single perilla, or used with ginger, which can relieve the vomiting and diarrhea abdominal pain caused by the poison of fish, shrimp and crabs. If you have allergic symptoms from eating stale seafood, you can eat a few raw perilla leaves, which can quickly reduce the itching symptoms.

3. Secondly, perilla has the effect of dissipating cold and relieving cold symptoms, when you are cold, soak perilla leaves in water or boil water with ginger to drink hot, which can drive away cold and improve cough; Soaking your feet in hot water directly with perilla leaves is also a great way to ward off the cold.

4. In addition, in summer, wash and drain the perilla leaves, put them in a cup and brew them with boiling water, put in white sugar to cool perilla drink, and you can also add fresh lotus leaves to brew and drink together, strengthen the stomach and relieve heat; When bathing, add a little perilla leaf to the hot water to eliminate mosquito bites.

A new way to eat seaweed, fried and eaten is more delicious than seaweed, easy to learn, delicious and nutritious, children's favorite!

As a food rich in vitamins and plant protein, seaweed has also been loved by many people by virtue of its super high cost performance, especially for people who pay attention to health, but many times our practice and cognition of seaweed has been retained in the seaweed egg soup and seaweed gimbap, which also makes many people who pay attention to ** also look forward to this, and today Ajuan is going to Amway for everyone not only will not grow meat, And a very nutritious and delicious home-cooked dish, it is stir-fried seaweed.

When it comes to fried seaweed, I believe many friends are the first time to hear about it, this dish can be said to be a delicacy that every household will make in the coastal area, every time I see a fried seaweed on the table, Ajuan will also want to eat a few more bowls, after all, the fried seaweed is really delicious, the whole dish is very delicious whether it is soup or seaweed itself, after listening to Ajuan's explanation, everyone can't wait to make this delicious home-cooked dish? Let's make this delicious stir-fried seaweed dish together!

First we need to prepare seaweed, pork belly, green onions, chili peppers, pepper, salt, and chicken essence. After preparing these ingredients and seasonings, we first need to soak the seaweed in cold water for a period of time in a container, so that the seaweed will not appear too dry due to lack of water when cooking, and we can cut the prepared pork belly into thin slices for later use, and cut the green onion and chili pepper into small pieces (those who do not eat chili peppers can not put chili peppers).

After the seaweed is soaked, we can start cooking, first of all, we can pour in the appropriate amount of cooking oil after the water in the pot is boiled dry, and when the oil temperature reaches 50% hot, you can put the prepared green onion and pork belly into the pot, fry it over medium heat until the green onion section is slightly yellow, and the pork belly can be slightly yellow in appearance.

When the pork belly is fried until golden brown, we can pour in the seaweed, the seaweed should not be drained too dry, if you don't like the water that bubbles, you can add an appropriate amount of water, and this procedure is to make the fried seaweed not appear too dry after cooking to affect the taste, after seeing the water in the pot boiling, our fried seaweed is also basically completed.

At this time, we have to add the salt, chicken essence, pepper we prepared in advance, the taste can be slightly adjusted according to personal taste, when we are ready to put the pepper and green onion into the pot and stir-fry, and then you can put it on the plate, so a delicious fried seaweed is presented in front of us.

I don't know if you see this easy-to-learn fried seaweed, do you start to try it after reading it? So what are you waiting for, let's take action together.

Ingredients: 1 handful of perilla, 1 small bunch of beans, 2 eggs.

Step 1: First of all, deal with the perilla you bought, pick off the young leaves one by one, put them in a pot, and the rest of the old stems and rotten leaves can be thrown away, and add water that has not been perilla, then add a little flour, soak for ten minutes and then clean it. Remove the head, tail and rotten parts of the beans you bought, put them in another basin, add water that has not covered the beans, add a little salt, a little flour, soak for ten minutes, and then wash them.

Step 2: Perilla has been soaked for ten minutes, clean it first, then change a basin of clean water, put the perilla into the water, grab the perilla with both hands and rub it, rub out the bitter and astringent juice in the perilla, rub it until the color of the water becomes darker, and then change a basin of clean water, generally change the water two or three times to rub it well, pick up the dry water, and set aside!

Step 3: Prepare a small pot, add water to boil, pour the cleaned beans into the pot and blanch, blanch for about 2 minutes, blanch until the beans change color, then turn off the heat and scoop up.

Step 4: Next, cut the ingredients that need to be cut, cut the perilla into fine pieces, and cut the beans into fine cubes.

Step 5: Prepare a clean large bowl, throw in a small piece of Hakka tender tofu, press it with a spoon, pour in diced beans and minced perilla, then beat in two local eggs, and mix well with chopsticks. Then according to personal taste, add an appropriate amount of salt, continue to mix evenly, and add some pepper if you like spicy food.

The amount of tender tofu here is relatively small, about 50 grams, and you can also leave it alone.

Step 6: Prepare a clean pan, add an appropriate amount of oil first, spread the oil with a spatula, and then pour it into the pan. Spread it out directly with chopsticks, spread it evenly, and fry it slowly over medium or medium-low heat.

Step 7: Fry until the bottom surface solidifies, turns golden brown, turn it over with a spatula, turn over the noodles and continue to fry for a minute, fry again until golden brown, you can use a spatula to fry evenly, and make the larger pieces into small pieces, you can turn off the heat and get out of the pot!

Perilla leaves (as well as white soybean) are not suitable for stir-frying, but they can be used to add some flavor to the cooking.

It doesn't taste good to be fried simply and eaten cold, or it includes meat, and it tastes great together.

Perilla can be used to make soups.

The taste of perilla is too strong, and the taste of white soda is relatively milder.

<>1. [Perilla pork ribs].

Ingredients: 300 grams of pork ribs, a handful of perilla leaves, ginger, cooking wine, sugar, oyster sauce, pepper, salt, light soy sauce, appropriate amount of water.

Steps: 1. Wash the pork ribs and chop them into small pieces, blanch them and then drain the water for later use.

2. Add sugar, oyster sauce, pepper, salt, light soy sauce and an appropriate amount of water strips to make a sauce.

3. Heat the oil in the wok and stir-fry the ginger slices, pour in the pork ribs and stir-fry for a while, pour one or two spoons of cooking wine or white wine along the edge of the pot and then stir-fry, wait for the ribs to be slightly browned, add the sauce prepared in advance, stir-fry and then add water to cover the ribs, cover and simmer over medium-low heat.

4. For about 20 minutes (open the lid and stir-fry halfway), open the lid to try the taste, put the washed perilla leaves into the pot, mix well, cover the lid and simmer for a while.

Cold perilla] Ingredients: appropriate amount of perilla, 1 tablespoon of light soy sauce, 1 tablespoon of vinegar, a little sugar, a few drops of sesame oil, a little chicken essence, Lao Gan Ma, 2-3 cloves of minced garlic, appropriate amount of salt.

Steps: 1. Wash only the leaves of perilla for later use.

2. Gather the perilla leaves together and roll them up, cut them into wide strips and put them on a plate.

3. Mix the ingredients required for the sauce and stir evenly, add chili pepper and chopped green onion (your favorite seasoning) and pour it on the chopped perilla, and mix well.

Perilla cucumber] Ingredients: 2 cucumbers, 1 handful of perilla, 3 grams of salt, 1 teaspoon of soy sauce, 2 cloves of garlic, 10 grams of tea oil, 1 red pepper.

Steps: 1. Slice the cucumber, wash and pick the leaves of the perilla for later use.

2. Put oil, heat the cucumbers, and carefully arrange them, so that it is easier to fry the yellow, and the two sides are browned.

3. Then put salt, then put some chili rings and minced garlic, then add perilla, stir-fry to taste, and spray some soy sauce out of the pot.

Shiso scrambled eggs].

Ingredients: 3-4 eggs, perilla, olive oil, salt.

Steps: 1. Wash the perilla, drain the water, pick the leaves for use, and cut them finely for later use.

2. Beat the eggs, add salt and beat evenly; Put the finely chopped basil together with the egg mixture and beat evenly.

3. After the oil pan is hot, pour in the perilla egg liquid, fry until fully cooked, and then serve on the table.

Perilla egg soup.

Ingredients: 1 egg.

Perilla 100 grams.

Preparation of basil egg soup.

Wash and chop the shiso.

Beat the eggs. Stir-fry the perilla first, then pour the eggs into the pan and simmer with the perilla, then add water until boiling.

How do you eat perilla leaves?

Generally, it is not fried and eaten, cold or served as a side dish.

1. Fresh leaves are mixed raw, rinsed in a container with warm salt water and monosodium glutamate, and then put into a dish, add a small amount of cooked oil to eat, the taste is delicious, the aftertaste is endless, and it is conducive to the absorption of various vitamins.

2. Frying: Add a small amount of flour, a small amount of salt, monosodium glutamate to the egg white, adjust the porridge, dip the leaves with the front side up and the back side down, and fry them in warm oil until they are moderate, then they can be eaten with pepper and salt.

3. Perilla leaves wrapped in sashimi, dipped in condiments and eaten raw, or mixed with shrimp and crab to eat an appropriate amount of raw perilla leaves, which has the function of detoxification and stomach warming. , perilla leaves wrapped in sashimi, dipped in condiments and eaten raw.

4. Hot pot shabu-shabu: Put it into the hot pot with seafood, meat, etc., eat it slightly hot and don't take too long, and then drink its soup, which tastes very beautiful.

5. Fresh leaves dipped in horseradish or sweet noodle sauce are eaten raw, which is extremely fresh, natural and nutritious.

There is very little water in perilla leaves, so it will be very dry and untasty when fried, and it is good to eat it as a mixed vegetable or barbecue wrapper.

The way to eat and how to make perilla leaves is as follows:Ingredients: a handful of perilla leaves, a cucumber, a sharp pepper, a little salt, a little light soy sauce, a little camellia oil.

1. Wash the perilla leaves with water first, then soak them in salt water to remove the dust, then wash them with clean water, and then drain the water.

2. Clean the cucumber and pepper.

3. Cut the pepper into thick shreds.

4. Cut the cucumber into thick strips.

5. Cut perilla leaves into thick shreds.

6. Put the three ingredients into the same pot, sprinkle salt and light soy sauce according to taste.

7. Pour some camellia oil, you can also pour some sesame oil.

8. Stir well.

Perilla leaves can be used medicinally, with the functions of replenishing deficiency and dispelling cold, regulating qi and stomach, and can also relieve the poison of fish and crabs, mainly smelting cold, cough, chest and abdominal distension and pain, nausea and retching and other symptoms. The seeds, also known as Suzi, have the effect of suppressing cough and asthma, and social phlegm. Perilla leaf wolf grass can be steamed to distill perilla oil, the oil from the seed is also called soybean oil, long-term use of soybean oil has a significant effect on the treatment of coronary heart disease and hyperlipidemia.

So what's the best way to eat perilla leaves?

How to eat perilla leaves.

1. Mix the tea and green raw mix, add chicken essence with warm salt water and put it on the plate after drifting in the utensils, add a small amount of hot pan and cold oil to eat, which is delicious and delicious, and is conducive to the digestion and absorption of various vitamins.

2. Frying: Add a small amount of wheat flour, a small amount of salt, and chicken essence to the egg white, adjust the porridge, dip the leaf side up, dip the side down on the surface, and fry it in warm oil until it is moderate, so that it can be spicy and taken.

3. Perilla leaves are wrapped in sashimi, eaten raw with seasonings, or mixed with shrimp and crabs to eat a moderate amount of raw perilla leaves, which has the effect of detoxifying and nourishing the stomach. , perilla leaf wrap sashimi, dip in seasoning and eat raw.

4. Hot pot shabu-shabu: Put it into the hot pot with seafood, meat, etc., and you can take it without taking too long if it is slightly hot, and then drink its soup, which has the ultimate taste.

5. Tea green dipping horseradish or soybean paste is eaten raw, the taste is very fresh, of course, and rich in nutrition.

Mix with cold cabbage and perilla leaves.

Ingredients: perilla leaves, loofah, green chili, wild camellia oil, light soy sauce, salt to taste.

Procedure: 1. After the perilla leaves are solved according to the above method, chop them and cut them into strips.

2. Put the perilla leaves, loofah and green chili pepper together, add wild camellia oil, light soy sauce and salt and stir to mix.

The perilla leaves are not only the best drinkers for soup, but also with fresh noodles, steamed buns or pancakes.

Perilla cucumber. Perilla cucumber is easy to make and refreshing, very spleen-strengthening and appetizing, and is a simple hors d'oeuvres for pregnant women.

Raw materials: 50 grams of perilla leaves, 2 loofahs, 2 cloves of garlic, a small amount of ginger, a green onion, spicy oil, light soy sauce, vegetable oil, edible vinegar, and salt.

Preparation: 1. After cleaning and crushing the loofah, cut it into hob blocks, and put appropriate salt to marinate it to remove unnecessary water.

2. Perilla leaves, garlic cloves, and ginger slices are all cut into powder.

How to do it: Pour out the water pickled in the loofah, pour in minced perilla leaves, garlic paste, ginger foam, light soy sauce, vegetable oil and edible vinegar and stir together.