Is perilla a vegetable? How to make perilla delicious?

Braised duck with perilla <>

Prepare the ingredients as follows: 500 grams of duck meat, 1 grasp of perilla, a little oil, 1 teaspoon of salt, a little green onion, 1 piece of ginger, 3 cloves of garlic, a little water starch, 1 tablespoon of Zhuhou sauce, 1 tablespoon of white vinegar, a little white wine, 1 teaspoon of sugar. Chop the duck into small pieces, blanch it and marinate it with ginger, garlic and white wine, split off the flavor, heat the oil pan, stir-fry the ginger and garlic until fragrant, add the perilla and stir-fry until fragrant, then add the duck meat and fry until fragrant, after seasoning, add an appropriate amount of water to simmer the duck pieces for 20 minutes, and finally thicken it before serving!

Stir-fried snails with perilla. <>

Prepare the ingredients as follows: 500 grams of snails, 20 grams of perilla, 1 nine-story pagoda, 1 tablespoon of soy sauce, 1 piece of ginger, 5 cloves of garlic, 1 red pepper, 1 tablespoon of white wine, appropriate amount of sugar, appropriate amount of water. Cut off the part of the end of the snail, wash it and put it in boiling water to blanch, take it out after the water boils again, drain the water for later use, cut the red pepper into cubes, wash the perilla and the nine-story tower and cut it finely for later use, pour 2 tablespoons of oil into the Chinese pot, heat it, put in the ginger, diced chili pepper, and minced garlic and stir-fry until fragrant, then add all the seasonings and a little water and mix well, put the snail in, simmer for 5 minutes, and finally add purple and nine-layer tower, mix and fry evenly together and then serve on the table!

Shredded chicken with perilla salad.

The ingredients are as follows: 1 kg of chicken breast, 1 small handful of perilla, a few drops of sesame oil, 10 grams of soy sauce, 10 grams of oyster sauce, 8 grams of minced garlic, 1 gram of salt, 20 grams of chili oil, 10 grams of rice vinegar, 1 gram of pepper, 1 gram of Sichuan pepper powder. It is best to buy fresh chicken breast, eat it at ease, ** is not much more expensive, remove the hard bones and divide it in half, put the ginger slices and take it to the steamer to steam for 13 minutes, remove the ginger slices from the steamed chicken breast, and immediately go through the ice water, this step is essential, It is the key to the refreshing taste of the cold chicken shreds, and then gently open it and let it cool, put on gloves to tear the chicken breast into shreds, try to be finer, easier to taste, shredded perilla, garlic minced into puree, like spicy prepare some millet peppers, soy sauce, oyster sauce, chili oil, pepper powder, pepper powderMix salt and vinegar evenly into a sauce, pour the sauce into the shredded chicken, stir evenly with chopsticks, and then stir in minced garlic and shiso leaves and serve.

Perilla is a vegetable, but also a condiment, can also be used as a medicinal material, perilla can be put a little bit into it when making river fresh, increase freshness and seasoning, you can also use perilla and eggs to cook together, chop perilla, put it in a bowl, beat in the egg, put in salt, light soy sauce, stir evenly, heat the pot and pour in the appropriate amount of oil, pour the egg liquid into the oil pan after it is hot, fry it and put it on a plate to eat.

Perilla is a vegetable and is very nutritious. Perilla generally appears in cold dishes, can be washed with other vegetables and meat, put together, add seasonings, ready to eat, very delicious!

Perilla is a vegetable, and perilla is very delicious when it is directly cold, put some sesame oil, vinegar, and salt, and it will be delicious when it is cold.

Perilla is a vegetable, perilla stewed fish is the most delicious, method: First, clean the perilla and control the moisture; 2. Stir-fry dried chili peppers, green onions, ginger and garlic from the pot, add fish, fry, add cooking wine, dark soy sauce, light soy sauce, and then add water, sugar, and sauce; Third, stew until the soup is more than half, add perilla, and then add salt, perilla is easy to cook, should not be stewed for a long time, when the soup is almost gone, sprinkle chopped green onions.

Perilla is both a vegetable and a good Chinese medicine. Dishes made with it are even more delicious. You can make cold perilla, wash the perilla leaves and set aside, then gather the leaves together and roll them up, cut them into wide strips and put them on a plate, with an appropriate amount of light soy sauce, a spoonful of vinegar, a little sugar, and a few drops of sesame oil.

A little chicken essence, old godmother, two to three cloves of minced garlic, and an appropriate amount of salt are mixed together. Pour the mixture over the chopped shiso and mix well.

Perilla is a vegetable. There are wild and artificially cultivated. You can make cold salad with soybean leaves, perilla duck, perilla plum, perilla fried sea melon seeds, perilla stewed duck wings, perilla grapefruit mixed with crab meat, perilla roast,

Perilla is both a dish and a good condiment. When cooking seafood, you can put some perilla, which can be both fishy and cold, and perilla can also be eaten raw, cut into thin strips, and it tastes good when you put it in when making pasta.

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.

1.Shiso dumplings.

Perilla leaves can be used to make dumpling filling, which can not only increase the taste, but also remove the fishy smell. When making shiso dumplings, we can add the filling of the dumplings to the minced shiso leaves, and then pair them with other vegetables and gravy to make the dumplings taste more delicious.

2.Perilla steamed pork.

Perilla can also be paired with meat to make delicious dishes. Cut the meat into pieces, put it in a pot and steam it, and add some chopped shiso leaves to remove the fishy smell of the meat and make the dish more fragrant. In addition, perilla steamed pork also helps to increase the taste and make the meat more tender.

3.Scrambled eggs with shiso.

Shiso leaves can also be stir-fried with eggs to create a rich scrambled egg dish with a variety of flavors and colors. After beating the eggs, add an appropriate amount of minced shiso leaves, add a little salt, and stir gently. In the process of scrambled eggs, perilla leaves have the function of removing fishy smells and can also add aroma to scrambled eggs.

4.Perilla salad.

Perilla leaves can also be used in cold potato dishes with empty potatoes to make delicious and appetizing dishes. Chop the shiso leaves into fine pieces and mix them with the vegetables and any other ingredients you want to match. In the process of cold dressing, the fragrance of the perilla leaves can not only remove the peculiar smell of the dish, but also make the dish more delicious.

5.Perilla hot pot.

Cooking shiso leaves in a hot pot adds flavor and texture to the whole dish. In hot pot, perilla leaves can not only enhance the taste of the dish, but also make the whole hot pot more fragrant and delicious. If you want to make a more delicious shiso hot pot, you can use fresh shiso leaves, which will make the whole hot pot taste more outstanding.

6.Perilla buns.

Putting perilla leaves into steamed dumplings can make the steamed buns more fragrant and delicious. When making shiso steamed buns, we can combine minced shiso leaves with other vegetables and meats (such as chicken, pork, etc.), so that we can make a more diverse dish, so that everyone can enjoy the food while also getting more nutrition and health.

7.Perilla fried dumplings.

Perilla leaves can also be used to make fried dumplings, which not only have an outstanding taste, but also have an aromatic aroma. When making shiso fried dumplings, we can combine shiso leaves with other vegetables and meats to make fried dumplings with various flavors that can meet the taste needs of different people.

8.Perilla fried.

Making perilla-flavored chips from perilla leaves, or adding them to fried foods, not only adds to the deliciousness of the food, but also brings a refreshing flavor and aroma that makes the food more mellow and delicious. However, when frying perilla leaves, be careful not to fry them for too long, so as not to lose the original flavor and nutrition of perilla.

Epilogue. Perilla can not only be used in daily diet, but also has a rich taste and nutritional value, making it a very worthwhile ingredient. However, when making perilla dishes, you should pay attention to the amount of perilla you use and avoid overuse.

Perilla is also called white soybean, red soybean, cinnamon and so on, is an annual herbaceous plant of the Lamiaceae family, has a specific aromatic and disturbs, the leaves are wrinkled and curly, the two letters banquet face is purple or purple above and green below, can be used as medicine, can be used as vegetables to eat, can also be drunk in tea.

Perilla is native to China, and is now mainly distributed in India, Myanmar, Japan, North Korea, South Korea and other countries.

There are many local varieties of perilla in various parts of China, such as Shijiazhuang perilla in Hebei, wild perilla (white perilla) in Changsha, Hunan, wild perilla in large leaves, Guanyin perilla, perilla in Yiyang, purple stem perilla in Nanxian, perilla in Shaanxi, Shanghai perilla in slippery silver, perilla in Zhuxi, Shennongjia perilla and so on.

The way to eat purple reed bright Su leaves is as slow as in the morning:Ingredients: perilla leaves, eggs, minced meat, etc.

1. Wash the perilla leaves and control drying, and beat the eggs.

2. Spread the perilla leaves flat, and add meat filling to smooth out half of the leaves.

3. Turn the other half over and put it together, and gently press it with your hand for 4 weeks.

4. Put it in the egg mixture and dip well.

5. Heat the pot and fry the dumplings slowly over low heat under the oil. Flip and fry again.