How to make perilla leaf pickles delicious, and what dishes can you make with perilla?

Pickled soyledons, don't just add spicy sauce, my mother has used a secret method for 30 years, simple and delicious! Speaking of Suzi leaves is not a lot of people feel unfamiliar, the first time I ate Suzi leaves is also after going to college, a classmate in the same dormitory from the hometown to share with everyone to taste, after eating it was attracted by its special taste, Suzi leaves are a by-product of Suzi, generally in August every year to start picking, to choose a sunny day, after the dew goes down and then pick, choose a complete, fresh leaf pickled to eat, or dip sauce to eat, or eat barbecue when eating barbecue meat, there is a special fragrance, The more you eat, the more delicious it becomes.

Sucotyledon is not only delicious, the nutritional value is also very high, it has the effect of warming the stomach, moistening the intestines and laxative, dissolving phlegm and relieving cough, in order to preserve it for a long time, people will choose some fresh and tender Sucotyledon leaves to pickle, you can eat it at any time when you want to eat, pickled Sucotyledon If you want to be delicious, the key is in the sauce, and I will share the Chinese pickling method that my mother has used for 30 years, without Korean hot sauce, simple and nutritious and appetizing:

Pickled soyledons, don't just add spicy sauce, my mother has used a secret method for 30 years, simple and delicious!

If you use old leaves, it is best to steam them in a pot before pickling and then pickle, when cleaning the leaves of the syrup, you should carefully clean them one by one with water, then cut off the old stems, soak them in light salt water for 10 minutes, and then drain the water, and the purpose of soaking in salt water is to sterilize.

Then prepare a head of garlic and two pieces of ginger and mash them in a garlic mortar, cut half of the onion into minced onions, put them in a large bowl with garlic and ginger, then add 2 tablespoons of salt, 2 tablespoons of sugar, a handful of cooked white sesame seeds, 2 tablespoons of coarse chili noodles, 1 tablespoon of fine chili noodles, an appropriate amount of sesame oil, and finally pour in an appropriate amount of light soy sauce and stir into a paste.

Prepare a crisper box with a lid, brush a layer of sauce we have adjusted at the bottom, then pick up a piece of soybean leaves that control the moisture, evenly touch a layer of juice, and then put it in the crisper box, press one by one, put it on a stack, put it one by one, until all of it is touched and put it in the crisper box, cover with a layer of plastic wrap, then cover the lid, put it in the refrigerator, and you can eat it the next day.

Don't pickle the leaves with Korean hot sauce, teach you the secret way to eat Chinese, eat it once and never forget it, appetize and eat, the more you eat, the more fragrant it is! The pickled leaves are spicy and appetizing, and every time you eat it, you have to eat two more bowls of rice, which is so enjoyable! Friends who like to eat soycotyledon can refer to it.

Two verbose sentences: 1Pickled cotyledons need to choose tender leaves, and the tender leaves will taste better when pickled.

2.The cotyledons must be dried before pickling, so that they can be preserved for a longer time.

3.The leaves can be eaten after pickling, but they will taste better after being refrigerated for a day.

How to eat perilla leaves, teach you to make cold perilla leaves, 3 simple steps, and you will be nutritious and delicious as soon as you learn.

Xiao Zhou's home cooking.

Concern. I picked up a few perilla in the previous section, and when I got them back, I planted them in the yard, and I didn't have much hope that they would live, so I didn't care about them after watering.

After a few days, I noticed that the shiso was full of vitality. After a few days, I found that the little shiso had grown and the leaves had grown into large palms. I was amazed at the tenacious vitality of shiso.

Perilla is a traditional Chinese medicine that is commonly used in China, while in Japan, it is mainly used in cooking, especially when eating sashimi. In a few areas, it is also used as a vegetable or tea, and the leaves are also known as Su leaves, which have the effect of dissolving cold, qi and stomach, and are mainly used for colds, coughs, chest and abdomen distension, nausea and vomiting. The seeds, also called perilla seeds, have antitussive, asthmatic and expectorant effects.

Perilla oil can be extracted from the whole herb of perilla, and the oil in the seeds is also called perilla oil. Long-term consumption of soda oil has obvious curative effects on coronary heart disease and hyperlipidemia.

Perilla can not only sweat and dissipate cold and relieve evil, but also relieve depression and stop vomiting. Therefore, it is very suitable for people with wind chill symptoms, chest tightness and vomiting. Qi stagnation symptoms have no superficial symptoms, and can also be used for Xuantong.

If it is used with Huoxiang and tangerine peel, it can be used to solve the table and solve the table; It is used with Banxia and Magnolia bark to relieve depression and expand the chest.

Used for colds and colds: perilla can disperse surface cold, strong sweating power, used for wind chill symptoms, see chills, fever, no sweating and other symptoms, often used with ginger; If the symptoms are combined with qi stagnation, it can be used in conjunction with incense and tangerine peel.

For chest tightness, vomiting and other symptoms: perilla is used for spleen and stomach qi stagnation, chest tightness, vomiting, regardless of whether there is a symptom, can be applied, all of which are taken from its role in the line of qi width, and are often used in combination with Huoxiang in clinical practice.

I've always liked the taste of shiso, but I used to just like it, and I didn't know how to eat it. Later, I once had a barbecue in Shenyang. Strangely, I found that a perilla was given in the barbecue restaurant, and I felt very strange, so I asked the waiter, and the waiter said that this was a barbecue to eat, oops, I instantly felt that I was really a farmer, haha.

However, don't say it, the grilled meat wrapped in shiso leaves is really delicious. The combination of meat and shiso flavor is perfect.

Who is so powerful and invented this way of eating, I think that person must be a super foodie.

The shiso in my yard has grown, and looking at them, it seems to smell the smell of shiso wrapped in barbecue. Ha ha.

However, today I would like to introduce my friends to another way to eat perilla. If you like it, come and have a look.

Cold perilla. First of all, the ingredient list: 50 grams of perilla leaves, an appropriate amount of salt, an appropriate amount of garlic, an appropriate amount of soy sauce, an appropriate amount of aged vinegar, an appropriate amount of sesame oil, and a little sugar.

Second, the cooking step:

1.Wash the leaves of the perilla tree.

2.Fold the shiso leaves neatly and cut them into thin strips.

3.Finely chop the garlic and add the chopped shiso leaves, add the soy sauce, salt and vinegar, sesame oil and sugar, and stir well.

Taste it. It tastes good. If you like it, try it now.

Perilla is a medicinal and edible food, which has a variety of effects such as warming the stomach, promoting gastrointestinal peristalsis, and promoting digestion.

I'll be verbose

When the condiment perilla tastes very fragrant and pleasant, the taste is a bit similar to mint, and there are many methods, in addition to being used as a spice to flavor, it can also be eaten directly, which is also very delicious.

Because of its fresh fragrance, perilla is very suitable for removing the smell and fragrance, and it is very delicious to come to the condiments to enhance the flavor when making fish, loach, yellow eel, bullfrog, snails, clams and other aquatic ingredients.

In addition to these aquatic ingredients, meat (pork ribs, duck, beef, chicken, etc.), vegetables, mushrooms, animal offal, and shiso are all seasoned, and the taste will definitely surprise you.

Braised, stewed, stir-fried, different ingredients have their own flavors, and shiso, as a supporting role, gives the ingredients a richer taste.

Consume directly. Perilla is also delicious when eaten directly, such as making perilla egg drop soup, or directly dipped in egg batter and fried to eat, which are very delicious.

It can be said that if you like the taste of perilla, its taste is very versatile, and it can also better enhance the flavor and flavor of the ingredients.

The perilla leaves are fried into tea to drink, and the taste is also very delicious.

1. Wash and drain the clams. Slice the shallots. Parsley cut into sections. Ginger slices. Millet spicy cut rings. Finely chop the perilla leaves. Tempeh finely chopped. Cut the garlic in half cubes.

2. Pour oil into a hot pan, heat the oil at a temperature of 5, add ginger, garlic and tempeh, stir-fry until fragrant, add sugar, oyster sauce and light soy sauce, stir well, put in the flower nails, and stir well.

3. Pour in cooking wine to remove the smell. Add shallots, perilla, millet pepper and coriander, stir-fry well.

Perilla is used to steam fish, stir-fry snails, boil fish, and so on.

Ingredients: Soylecotyledon.

Seasoning: 30 grams of coarse chili powder, 30 grams of fine chili powder, 30 grams of sugar, appropriate amount of sesame seeds, appropriate amount of light soy sauce, appropriate amount of garlic.

Production process: 1. Wash the soybeans and the seeds can also be pickled together.

2. Make boiled water in the pot, blanch the leaves of the soybean (the same method as other blanching vegetables) 3. Take out the leaves of the soybean to control the moisture, squeeze the water a few times with your hands, and squeeze the water clean.

4. Put 30 grams of coarse chili powder, 30 grams of fine chili powder and 30 grams of sugar in a small basin, add light soy sauce and mix into a thin paste, and add minced garlic.

5. Remove the soycotyledon leaves to control the moisture, squeeze the water out of it a few times with your hands. Add the soybean leaves to the seasoning paste, mix well and marinate to taste.

6. After a few hours, serve on a plate.

Suzi leaf pickles are more delicious in this way.

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.

Ingredients: 500 grams of cotyledons. Excipients: 10 cloves of garlic, 2 grams of salt, 10 grams of fine chili noodles, 2 tablespoons of oil, 1 gram of chicken essence, 5 tablespoons of light soy sauce.

Steps: 1. Wash the cotyledons.

2. Put it in the steamer. Steam for 1-2 minutes. It's the leaves that soften. Stool color.

3. Except for cotyledons. All the materials are mixed together.

4. Mix into a paste.

5. A leaf with your hands. A leaf is smeared. Mix the seasoning.

6. Put it in the refrigerator after wiping it all. Marinate for more than 2 hours. It's ready to eat.

The preparation of the pickles is as follows:Ingredients: 20 syruple leaves, 1 tablespoon soy sauce, 1 tablespoon water, 1 tablespoon syrup, 1 2 tablespoons sesame seeds, 1 2 tablespoons chili powder, 1 tablespoon cooking wine, 2 tablespoons minced green onion.

Excipients: a few carrots, a few leeks.

1. Soak the cotyledons in water, wash them with water and remove the water.

2. Mix soy sauce, water, oligosaccharides, chili powder, cooking wine, green onions, carrots, and leeks together to make a seasoning.

3. Put the cotyledons in a container.

4. Pour in the sauce, cover and turn in the microwave for 2 minutes.

5. Sprinkle with sesame seeds. When finished, it can be stored directly refrigerated.