Studies have found that cyanosis can prevent aging, what are the benefits of eating cyanoso?

The name of perilla is very good, in fact, in addition to the more common name of perilla, there are many names such as perfume, balsamic vinegar, wild flax, and opponent. There are spice mint and origin, lip-shaped, but perilla is an annual herb of the genus Perilla, and peppermint is a perennial herb of the genus Mint. Perilla is susceptible to mutation due to habitat differences, but from the perspective of strict plant classification, there is only one type of perilla, and there are three varieties, that is, four types of perilla.

At present, the classification of perilla is more cautious, and some of the little differences are also classified into the same category. For example, three types of perilla, such as all-green white water that turns white on the back, perilla with purple leaves, and isopurple cotton-green perilla, are classified into one.

I can say that when I was in the fifth grade of elementary school, when the spring flowers were in full bloom in the countryside, there were all kinds of wild vegetables everywhere. The most common of the many wild vegetables in the countryside are five kinds of "grain horse vegetables", "carrot eggs", "dandelions", "plantains", and "shepherd vegetables", but as mentioned in the question, "perilla" has been gradually decreasing in recent years. My mother is a microclimate and often eats wild vegetables such as wild sesame seeds, and noodles made with wild sesame seeds smell delicious.

But the most common types of perilla we see today include: "flood", "white water" The three types of "perilla" that can be seen on the market now, not to mention the flood, their color is red, and the white water is just green, why is it called white water, because the back of the leaves is white and then find a relatively empty place to dry, and find that the leaves have no moisture and can be recovered. The purpose of this is to preserve it for a long time.

At the same time, we can use large ingredients to put in when we cook meat in the future. Then the boiled broth will have a fragrance.

There are many types of perilla, to be exact, there are many varieties, and there are three common ones. It is said that a leaf is green and the flower is white. A leaf with a green front and a purple back is called celadon, and a leaf with purple on both sides is called red sesame, and each perilla has a different purpose.

White sesame seeds are more common in our northern region, very adaptable, not strict on soil requirements, like to grow in a warm and humid climate environment, and are more drought tolerant. I remember eating a lot and eating a lot behind the house in front of my hometown. The commonly used methods are fried or marinated and then mixed.

These shiso Koreans also like to pair them with fresh shiso leaves when they grill their meats.

It is rich in minerals and vitamins, which can replenish the trace elements that are lacking in the human body. And it also has a good anti-inflammatory effect, which can be fed to other foods to keep fresh and sterilize. It also contains wholesome perilla oil, which can improve the body's immunity and make people healthier.

Perilla leaves have the effect of regulating the atmosphere, and can also relieve depression and stop vomiting, for those who have symptoms of wind and cold, and have spleen and stomach qi stagnation, chest tightness and vomiting, etc., you can use perilla to assist in relieving symptoms, and have the miraculous effect of relieving vomiting with stomach. For those who are cold, perilla leaves can be used with Huoxiang every time they are taken; If it is hot, it can be used together with yellow; Those with eccentric stagnation and phlegm knots are often used in conjunction with Banxia and Magnolia, and the effect is excellent.

Cyanilla has a fever and analgesic effect, and its leaves can increase the flavor of the meat.

Perilla belongs to the genus Perilla in the Lamiaceae family and is an annual herbaceous plant that is widely distributed in Asia. Shiso is popular in Japan, and green shiso, with green leaves on both sides, is often used in Japanese cuisine as an adjunct in sashimi and tempura. Rich in minerals and vitamins, perilla has a great anti-inflammatory effect, preserves and sterilizes other foods, its leaves make dishes, it can also be used to pickle pickles, and the seeds are rich in wholesome perilla oil, which has a strong aroma.