The practice of cold perilla leaves, the correct way to make cold perilla leaves

Perilla. It is a relatively common vegetable in the southern region, with high nutritional value, it can be fried and eaten, it can also be eaten cold, and it is a delicious dish with perilla leaves and millet spicy cold dressing. Here are the steps to salad perilla leaves and millet spicy:

1.First, prepare the ingredients you need, including 250 grams of perilla leaves, 3 spicy millet, salt, vinegar, spices such as miso and sesame oil. 2.

Next, wash and control the water of the perilla leaves, then cut them into shreds for later use. 3.Next, wash the millet peppers and set aside, also cut into shreds and put them in a bowl.

4.Add an appropriate amount of salt, more vinegar, a small amount of miso and a few drops of sesame oil to a bowl, and mix all the seasonings well. 5.

Finally, marinate for 10 minutes to enjoy the delicious cold shiso leaves and millet spicy.

This dish is not only delicious in taste, but also has many benefits for the human body. Perilla leaves have the effects of clearing heat and detoxifying, regulating qi and relieving pain, and can also enhance immunity, antioxidant and blood lipid-lowering effects. Millet spicy is rich in vitamin C and capsaicin, which can help**, promote blood circulation and anti-aging.

In conclusion, cold basil leaves and millet spicy are a delicious and healthy dish that is worth trying.

Perilla leaves, the original variety in China, are widely cultivated in the northern and southern provinces of China. It is rich in nutritional value, rich in low sugar, high fiber, high carotene, high pre-mineral rush elements, etc., and has the effect of dispersing cold, stabilizing the fetus, widening the qi, and detoxifying fish and crab poison, and can be used for external cold, headache, nasal congestion, fish and crab poison and other diseases.

Step 1: Dice the green and red peppers and set aside. Step 2: Shred the cucumber and set aside. Step 3: Cut it and put it in a basin (put it in a basin and stir it). Step 4、Put on the chopped, chopped perilla leaves。

Step 5: Add a little salt, vinegar and light soy sauce and stir well.

To maintain the flavor of the perilla leaves themselves, you don't need to put too much seasoning. The perilla leaves are grown by their own family, and the cucumber is planted by their own family, so it is very reassuring to eat. Perilla leaves are very widely used, perilla fried snails, perilla stewed chicken, cold perilla leaves, etc. are very classic practices, we can choose different practices according to personal preferences, among which cold perilla leaves are popular with adults and children, so I often do, the practice of cold perilla leaves is actually very simple, master the methods and skills, remember not to blanch the perilla leaves directly, add 1 more important step, the perilla leaves will be more tender and delicious, I learned the practice of cold perilla leaves, you can do it if you want to eat it in the future, cold perilla leaves are simple and easy to learn, the taste is delicious, it is a pity to miss eating, I will share the practice with you below.

The preparation of cold perilla leaves is as follows: hold socks

Tools Ingredients: 1 handful of perilla leaves, 1 tablespoon of light soy sauce, a little sesame oil, 1 tablespoon of vinegar, 2 spicy millet, 4 cloves of garlic, water, pot, cooking oil, salt, knife, small bowl, plate.

1. Prepare an appropriate amount of fresh perilla leaves, soak them in water for 10 minutes in advance, and then wash them carefully.

2. Add water to the pot, after the water is boiled, add a few drops of cooking oil and a little salt, put the processed perilla leaves into a pot of boiling water, and cook until they change color, and immediately remove them from the pot.

3. Immediately soak the blanched perilla leaves in the cold boiled water prepared in advance, in this process, peel the garlic, flatten the garlic, and then cut it into fine minced garlic.

4. After removing the root of the millet spicy, wash it well, cut the millet spicy into small dices, prepare a small bowl, add light soy sauce, vinegar, sesame oil, minced garlic and millet spicy, and stir evenly to form a sauce.

5. After soaking the perilla Zen skin leaves until cool, take them out, squeeze out the water in them, put the perilla leaves on a plate, pour the pre-prepared sauce, and start to enjoy.

The correct way to make the perilla leaf salad is as follows:

Tools Ingredients: perilla leaves, yellow gourd, pepper, salt, light soy sauce, camellia oil.

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

2. Cut the peppers, cucumbers, and perilla leaves into thick shreds, put the three ingredients into a pot, sprinkle salt and light soy sauce according to the taste, and then pour some camellia oil, or pour some sesame oil, in order to maintain the taste of the perilla leaves themselves, you don't need to put too much seasoning. Then stir them well and you're ready to eat.

How to choose perilla leaves:

1. Look at the color: After thousands of years of variant development, perilla is no longer only purple, but also a variant of perilla with purple on the top and green on both sides, but generally speaking, the aroma and taste of perilla that is purple on both sides will be stronger and more suitable for cooking. And shiso with a green tinge is more suitable for garnish dishes.

2. Teasing and cultivating a simple view of leaf shape: the leaves of perilla are broadly ovate or round, the apex is short or pointed, the base is round or broadly wedge-shaped, and the edge is coarsely serrated above the base.

3. Smell the fragrance: A good perilla leaf will exude a burst of fragrance, and it smells like a refreshing feeling, if the perilla leaf has no aroma, it means that the perilla is not fresh.

4. Number of stems: Perilla leaves are usually not sold one by one, and are generally connected to perilla stalks.

The preparation of perilla salad is as follows:Ingredients: a handful of perilla leaves, a cucumber, a green pepper, two cloves of garlic, a spoonful of chopped pepper, half a spoon of sugar, a spoonful of white vinegar, half a spoon of sesame oil.

1. Wash the perilla leaves and control the water, add a spoonful of salt, mix well, and marinate for 20 minutes.

2. The side dishes can be based on personal preference.

3. After the perilla is marinated, rinse it with water to remove the salt, dry it vigorously, and cut it a few times. In addition, the cucumber is peeled and seeded, sliced and the pants are sailed, and the green pepper is peeled, seeded and shredded.

4. Shake the balls of perilla leaves apart, add two cloves of garlic and hail paste, half a spoon of sugar, a spoonful of white vinegar, a spoonful of salt, a spoonful of chopped pepper, a spoonful of sesame oil, and mix well.

5. It can be eaten, a very refreshing light side dish.

1. You can eat it.

It can be made into a cold salad for people to eat, when making, you should first rinse the fresh perilla leaves with raw salt water, put them in a basin after taking them out, add a small amount of edible salt, and then put in an appropriate amount of light soy sauce and sesame oil, and finally put chicken essence to enhance the flavor to eat.

2. It can be made into tea, porridge, or cold dishes.

1. First select the perilla leaves to remove the debris, wash them with water, blanch them in a pot of boiling water, remove them, and then wash them with water, squeeze out the water, and set aside.

2. Cut the perilla leaves into segments with a knife, put them directly into the plate, add refined salt, monosodium glutamate, soy sauce and sesame oil and mix well, and then serve.

31. Those who have a cold, wind chill, fever, chills, headache and nasal congestion, and cough or chest tightness and discomfort at the same time. Perilla tea - anti-seafood allergy to dissolve the early cold, **cold, detoxify fish and crabs.

2. Because perilla has the effect of sweating and relaxing, when suffering from cold, cough and pain, drinking a cup of warm perilla tea can effectively alleviate the symptoms; When feeling stressed, physically and mentally exhausted, brew a cup of perilla tea, its special fragrance can make people relaxed and calm.

3. Evidence of spleen and stomach qi stagnation, chest tightness, and vomiting. This product has the effect of widening qi and stomach and relieving nausea. For those who are cold, they should be used together with Huoxiang; If it is hot, it can be used in conjunction with yellow. Those who have stagnation and phlegm knots are often used in conjunction with Banxia and Magnolia.

The preparation of perilla leaves is as follows:Ingredients: 20 perilla leaves, 1 small carrot, 1 green chili, 70 grams of flour, 1 teaspoon of cumin powder, 1 teaspoon of five-spice powder, 2 grams of baking powder, 2 grams of salt.

1. I planted a perilla tree by myself, and the branches are luxuriant.

2. Pick off the perilla leaves, wash them, the front side is green, and the back side is purple.

3. Finely chop the perilla leaves, peppers, and carrots into cubes.

4. Put the three kinds of eater rolling wood into a bowl.

5. Knock an egg into a bowl.

6. Put the flour, baking powder and salt into a bowl.

7. Put five-spice powder and cumin powder into it.

8. Add water and stir into a batter without resistance.

9. Put cooking oil in the egg dumpling pot, cold oil and cold pan, and put the batter in the first beat, which is convenient to spread into round cakes.

10. Spread it into a thick and thin round cake, and then ** after the round cake is spread.

11. Turn over the pancake when it can be moved, and repeatedly turn it over and fry until both sides are golden brown.

1. To make cold perilla, first add vinegar, cold soy sauce, oyster sauce, honey, and salt to the bowl, and mix according to your taste.

2. Cut the garlic into minced garlic, shred the ginger, chop the pepper and set aside.

3. Wash the perilla, soak it in light salt water for 10 minutes, remove the water and cut it into sections.

4. Add all the seasonings of Qiqiao to the chopped perilla segments and mix well.

Perilla leaves can dispel cold, qi and stomach. It is used for wind chill and cold, cough and vomiting, pregnancy vomiting, chest and abdomen distension, and fetal restlessness. And it can detoxify fish and crab poison. It also has a certain antibacterial effect, and can improve the body's immunity after taking it.