How to eat Su Ziye, how to eat Su Ziye?

Ingredients: Perilla leaves.

Excipients: whitebait paste, Daiki big boiled sauce, shrimp paste, chili powder, syrup, sesame seeds.

Seasoning: green onion, garlic, soy sauce, salt, oil.

1.Wash the perilla leaves one by one. If you have a good mouth, you can go directly to the second step.

If you like a soft and glutinous texture, stack a few shiso leaves one by one and steam them in a pot (I personally recommend this method). Once the water in the pot is boiling, place the perilla leaves on a drawer and steam for 5 10 minutes. The time is also adjusted according to taste.

The longer it passes, the softer the perilla leaves will become.

2.Chop chopped green onions and garlic (if you don't like the garlic taste, don't put garlic), find a bowl, pour in shrimp paste, whitebait sauce, Onishida boiling sauce, syrup, soy sauce, a small amount of salad oil, add salt, add pepper powder and sesame seeds as appropriate, and add more if you like spicy. Finally, add the chopped green onion and garlic and stir well.

Note: If you don't like such cumbersome people, then use the super simple cooking method. Please use chili sauce instead of chili powder, salt, soy sauce and the like. Add shrimp paste, fish sauce, sugar water, garlic, green onion and sesame seeds.

Ingredients: Soylecotyledon.

Excipients: whitebait sauce, Daiki sauce, shrimp paste, chili noodles, syrup, sesame seeds.

Seasoning: green onion, garlic, soy sauce, salt, oil.

1. Wash the leaves one by one, if the person with good teeth can directly enter the second step, if you like a softer taste, that is, stack a few dozen of the leaves and steam them on the pot (I personally recommend this method), and after the water in the pot is boiled, put the leaves on the drawer, steam for 5 10 minutes, and the time is also adjusted according to the taste, the longer the leaves will become softer.

2. Cut chopped green onions, garlic, (if you don't like garlic, you can also leave garlic), find a bowl, pour in shrimp paste, whitebait sauce, Daxi big cooking sauce, syrup, soy sauce, a small amount of salad oil, add salt, add chili noodles, sesame seeds, you can put more if you like spicy, and finally add chopped green onion and garlic, stir well.

Note: If you don't like such a fussa, then use the super simple cooking method, please use chili sauce instead of chili powder, salt, soy sauce, etc., just add shrimp paste, fish sauce, syrup, garlic, green onions, sesame seeds.

Fried eggs with syrup, kimchi with syrup, pickles with syruple, cold salad with syruple, pork belly wrapped with syruple leaves.

Ingredients: 4 eggs, 6 cotyledons.

Excipients: a little fish sauce.

Seasoning: a little oil, a little salt, a little sprinkling.

Steps4 eggs, 6 cotyledons;

Wash and chop the leaves and put them in the egg mixture;

Add some salt, add some cooking wine, add some fish sauce, stir well and set aside;

Heat a frying pan and add some oil, and start the soycolea omelette over medium-low heat;

After solidification, turn over with the help of a plate;

It's fried, it's beautiful!

Cut everything and eat.

Ingredients: 150 grams of cotyledons.

Excipients: 3 tablespoons of ginger, 5 tablespoons of garlic, 3 tablespoons of apple puree, 5 shallots.

Seasoning: 3 tablespoons of chili powder, 5 tablespoons of coarse chili noodles, 2 tablespoons of half a cup of glutinous rice flour, 2 tablespoons of salt, 1 tablespoon of monosodium glutamate, 3 tablespoons of fish sauce, 1 tablespoon of shrimp paste, 4 tablespoons of sesame seeds, 8 tablespoons of sugar, 5 tablespoons of hoisin soy sauce.

StepsWash the leaves and dry them for water;

Add cold water to the glutinous rice flour, turn on low heat and stir constantly, boil it into a paste, and let it cool. Add all the seasonings and mix well;

Mix well with hot sauce;

I used a brush to brush it, a thin layer of single-sided is fine, and one by one can be superimposed;

Finally, spread the remaining hot sauce on the rhizome and seal it for preservation. You can eat it the next day!

Tips: Glutinous rice cereal must be stirred over low heat, otherwise it will paste the bottom;

If you have Korean syrup at home, it's better to put it in it. will be more viscous;

You can also apply without a brush, with a spoon or with gloves.

One of the most common ways to eat it is to make pickles. Buy the cotyledon leaves, wash them one by one, blanch them in water or steam them in water, let them cool, and set aside.

Eating method two. Simpler, hit the rice pack. Rinse.

Put a layer on top of the large vegetable leaves (lettuce or cabbage leaves) and wrap the rest with rice. You can put sauce, shredded potatoes, various dishes, and then wrap rice. It can also be eaten in the Korean style, rolled roast beef, and smeared with spicy sauce.

There is a fresh fragrance of wild game with soybean.

The third way to eat is that it is always delicious. Stewed meat or fish.

Fourth, the way to eat is simpler. But it is not advocated. It's okay to do it once in a while. Fry or fry in egg whites. Salt the egg whites. It's a little greasy and crispy, but there's a fragrance in it. It's more delicious.

How to make Su Leaf North Korean side dish: The method of Su Leaf Ingredients: Su Leaf Accessories: Garlic Seasoning: Cover the chili pepper with a lid, put it in the refrigerator safety layer, and take it as you eat. Korean restaurants also make hot pot! Cotyledons are also pickled.

You can put a little bit when you stew fish, it's super delicious, and then you can put it when you make a dog meat pot, it tastes super good.

You can pancakes. The taste is good.

1. Fresh soybean leaves are delicious.

Fresh soybean leaves are particularly delicious to make cold vegetables, cut the appropriate amount of fresh soybean leaves into shreds, and then prepare a small amount of cucumber shreds, green pepper shreds and sharp pepper shreds, after all the ingredients are ready, then add salt and chicken essence and light soy sauce and vinegar and sesame oil and other seasonings, mix well and put on the plate to serve.

2. Fresh soycotyledon leaves are delicious after pickling.

Fresh soycoledon leaves can be made into Korean-style pickles, which have a particularly attractive taste and a strong Korean style. To make it, you need to prepare an appropriate amount of soycotyledon, 30 grams of chili powder, 15 grams of sugar, a head of garlic and a small amount of light soy sauce. Peel the garlic and make garlic puree, then put it together with seasonings such as chili noodles and sugar, mix it well, and then evenly spread it on each piece of soycotyledon leaves, and put them in the crisper after wiping evenly, and you can take them out and eat them after two or three days.

3. Fresh cotyledons can be stir-fried.

The fried soybean leaves are also very delicious, after the stir-frying, you need to wash the fresh soybean leaves and cut them into small pieces, and then prepare a small amount of chopped green onions and light soy sauce and seasonings such as edible salt and chili, put oil in the pot and heat it to add green onions and chili peppers to fry the aroma, and then put the soybean leaves into the stir-fry for a while, and then add light soy sauce and edible salt to taste after it becomes soft, and you can eat it out of the pot after stir-frying.

The steps of Su Ziye Bao Min's cooking are as follows:

Ingredients: 400 grams of rice, 300 grams of soybean leaves, 300 grams of enoki mushrooms, 1 carrot, 1 onion, 200 grams of tofu skin, 1 ham sausage.

Excipients: 1 tablespoon minced garlic, 1 tablespoon chili paste, 1 tablespoon oyster sauce.

1. Take an appropriate amount of cotyledons, wash them, and put them next to them. Wash the enoki mushrooms, boil them in water, cut the carrots, onions, tofu skins, etc. into thin strips, and cut the ham sausage into small pieces.

2. Blanch the shredded dried tofu in the pot, pour the eggs into the pot and fry them with chopsticks, then put the carrots into the pot and stir-fry and pour out.

3. Mix the garlic chili paste, oyster sauce, some dried tofu shreds and other ingredients with rice.

4. Put the mixed rice on two stacked Su leaves, fold the bottom of the Su leaves, and roll the left and right sides of the Su leaves together.

5. Gently wrap the blanched dried tofu shreds around the rice with soybean leaves and tie a knot on the back.

Suzi leaves can be used as the main ingredient, directly cold salad, vegetarian fried or pickled after eating, can also be used as an adjunct, with other ingredients to make dishes, such as stir-fried snail meat, scrambled eggs, stir-fried beef with Suzi leaves, fried cucumbers with Suzi leaves, etc., or chopped to make dumpling fillings.

Cotyledons are annual erect herbaceous plants with broadly ovate or nearly rounded leaves, about 7-13 cm long and about cm wide, with torn coarse serrations on the margins, purple or purple-green on both sides, and petioles about 3-5 cm long.

Cotyledons are widely distributed in eastern and southeastern Asia, planted in all parts of the north and south of our country, cotyledons are by-products of cotyledons, generally harvested in August every year, it is best to choose sunny days when harvesting, picking after dew falls, in case of thermal deterioration in the frame.

Prepare the materials to search for late lines: 100g of Su Ziye Shihao, 2 eggs, appropriate amount of oil, appropriate amount of salt.

1. Blanch the leaves with water and cut them into sections. Danbi.

2. Crack in two eggs.

3. Sprinkle with a pinch of salt.

4. Stir the cotyledons and eggs well.

5. Pour a spoonful of oil into the pan.

6. Pour in the beaten egg mixture.

7. Spread the leaves and eggs flat, fry on one side until golden brown, turn over and continue to fry.

8. Fry on both sides until golden brown.

9. Finished products. <>