Perilla may be the best seasoning when boiling fish, but there are several types of perilla, which o

Perilla, a nice name, in fact, in addition to the more common name of perilla, there are many different names such as fragrant soybean, coriander, wild weed, red soybean, etc。It has a historical relationship with the spice mint and is in the same Lamiaceae family, but perilla is an annual herb of the genus Perilla, and mint is a perennial herb of the genus Mint. Perilla is very susceptible to genetic mutation due to differences in environmental factors, but from the perspective of plant classification, perilla has only one type, plus three variations, that is, four kinds of perilla.

Perilla is a wild vegetable that is added to dishes as a spice for its distinctive aroma. Among the many perillas, the perilla with all purple or reverse bluish-purple leaves and the emerald green surface has the strongest fragrance, while the white perilla with all emerald green leaves is slightly inferior. Boiling fish with perilla can remove the fishy smell, and stir-fried duck with perilla can also remove the smell of hair on the duck.

Naturally, there are many ways to eat perilla, and it is fully used all over the country to make distinctive specialties.

Perilla is more commonly used in our North China, it has strong adaptability, does not have tight regulations for the soil layer, likes to grow and develop in a warm and humid climate environment, is more hard-working, and is not resistant to drought. In my memory, there are many in the back of the house at the entrance of my hometown, and the common method is to dry fry or marinate and mix cold vegetables, etc., this kind of shiso Japanese also like to use fresh shiso leaves when grilling meat over charcoal. It is said that the smell of white perilla is like mint, so the taste of green perilla is much heavier than it, and it has a bit of spicy food taste, this kind of perilla is more commonly used in southern China.

Perilla is used as a seasoning, which has an obvious effect of removing the smell and improving the taste, and at the same time has a strong function of increasing the flavor. In particular, it has a significant practical effect on the flavor and odor removal of fish and meat products. This is because the green perilla leaves contain perilla aldehyde, L-limonene, branched-chain amino acids, pinene and other components, especially the alkenes reflect the odorous organic compounds in meat or fish foodTherefore, it achieves a significant concealment effect.

In many places in the south, there are still many friends who like to put perilla leaves in the kimchi jar to avoid vitiligo caused by sauerkraut, which is also the use of perilla anti-corrosion effect.

Green perilla is just fine. This shiso has a very good taste and is good for the body, and it is best with sashimi.

Perilla is divided into virgin perilla and variant perilla, but native perilla has the best taste and is more intense and delicious.

I prefer Hui Hui Su , which tastes a little better, and this is a variant of perilla .

There are three varieties of perilla, which are wild perilla, huihuisu, and ear and tooth variants. Wild perilla and perilla are eaten more often. Purple shiso on both sides, the flavor is a bit stronger.

Although there is only one type of perilla, there are many varieties of perilla, and the most common one in China is white soybean. However, when boiling fish, it is best to choose perilla, which is purple on both sides.

There are about three kinds of perilla, one is purple leaves, purple stems; One is green on one side and purple on the other; There is also a pure green, which is green on both sides and sides. Purple leaves and purple stems are the most delicious.

There are three varieties of perilla, namely wild perilla, huihuisu, and ear and tooth variant perilla. Among them, wild perilla is one of the most common and fragrant ones in our daily life, and the fish boiled from this wild perilla is particularly delicious.

There are three types of the most common perilla, the first of which is purple leaf purple stem. The second type has purple and green leaves. The third is green leaf perilla. The most delicious should be the first type of purple leaf perilla.

I think the flavor of perilla, which is purple on both sides of the leaves, is a little stronger. Wild perilla has a slightly lighter smell. Therefore, if you want a strong flavor, it is better to choose a perilla that is purple on both sides.

The perilla we eat most often is wild perilla and perilla. Hui Hui Su is also often consumed. Personally, I think that perilla, that is, red soybean, is purple on both sides of the leaves, and the flavor of perilla is stronger.

The smell of wild shiso is slightly lighter. If you want a strong flavor, it is better to choose a shiso that is purple on both sides.

1. Information and classification of perilla.

Perilla, the name is good, in fact, in addition to the more popular name of perilla, there are many different names such as fragrant soybean, coriander, wild weed, red soybean, etc. It is related to spice mint and belongs to the same Lamiaceae, but perilla is an annual herb of the genus Perilla, and mint is a perennial herb of the genus Mint.

Perilla is susceptible to mutation due to habitat differences, but strictly from the perspective of plant classification, there is only one type of perilla, plus three varieties, that is, four types of perilla. At present, the classification of perilla is more cautious, and some small differences are also grouped into one category, for example, three types of perilla, such as the all-green white perilla with a white back, the all-purple perilla with a white leaf, and the perilla with a purple back and a green face.

The three varieties were wild perilla with sparse pubescence on both sides, ear-tooth variant with oto-ear tooth loss, and cockscomb perilla with narrow and deep serrations.

Second, the consumption of perilla.

Perilla is a wild vegetable that is added to dishes as a spice because of its unique aroma. Among the many perillas, perilla with full purple or purple leaves and green surface has the strongest aroma, while white soilla with green leaves is slightly inferior.

Boiling fish and adding perilla can remove the fishy smell, while stir-fried duck with perilla can also remove the smell of the duck. Of course, there are many ways to eat shiso, and it is used to make unique dishes in various places.

There are many types of common perilla classifications and uses, to be precise, there are many varieties, and there are three common ones:One has green leaves and white flowers called white perilla. One leaf with a green front and purple on the reverse is called cyanoshi, and another leaf with purple on both sides is called red perilla, each of which has a different purpose.

White Perilla:White perilla is more common in our northern region, it is very adaptable, has no strict requirements for soil, likes to grow in a warm, humid climate, is more resistant to labor, not tolerant to drought. In my memory, there are a lot of people in front of the house and behind the house, and the common practice is to dry fry or marinate and then salad, etc., this kind of perilla Koreans also like to use fresh perilla leaves when grilling meat.

Cyanis:If white perilla tastes like mint, then green perilla has a much heavier flavor and a bit of a spicy taste, and this perilla is widely used in southern China and is often used as a delicious condiment.

Perilla is used for seasoning, which has a significant effect of removing the smell and enhancing the flavor. In particular, it has a significant effect on the flavor and odor removal of fish and meat. This is because the green perilla leaves contain perilla aldehyde, L-limonene, arginine, pinene and other components, especially the alkenes react to the odor compounds in meat or fish ingredients, so as to achieve a significant covering effect.

In many areas in the south, there are many friends who like to put perilla leaves in the kimchi jar to prevent kimchi from producing white spots, which is the use of perilla antiseptic effect, perilla aldehyde and pinene in perilla have strong antifungal properties.

In addition, there is a type of shiso in Japan, which is often used in cooking and is an indispensable accompaniment to Japanese sashimi. The leaves are short or pointed, and the edges are thickly serrated above the base, and are used not only for decoration but also for disinfection and sterilization in Japanese cuisine.

Red perilla:As mentioned above, perilla is a kind of medicinal and edible homologous plant, and it is this kind of red perilla commonly used in medicine, the whole leaf is purple red, and it is used because perilla contains ingredients such as lanxiang, which can be used as traditional Chinese medicine.

In addition, due to its bright color, the juice made from fresh perilla leaves can also be used for dyeing and flavoring pastries, candies, prunes, candied fruits, etc.

Share a home-cooked recipe for steamed perilla fish:

1.Take a fish (about 1000 grams), slaughter and wash it and change it to a flower knife for later use.

2.The fish is placed on a plate with chopsticks underneath (to allow it to ripen quickly). Add water to the steamer and bring to a boil, steam the fish over high heat for about 3 minutes, remove the water, and drain the water.

3.Cut 50 grams of perilla into thick shreds, 30 grams of ginger shreds, a little red pepper, add about 10 grams of salt, mix well and put it on the fish, then steam it in the steamer for about 6 minutes until it is cooked and take it out, pour 50 grams of steamed fish soy sauce into the fish plate, and sprinkle a little chives on the fish.

4.Add 100 grams of cooking oil to another pot and cook until 5 is hot, then pour in the chives to stimulate the fragrance.

The perilla we often eat are wild perilla and perilla, and huihui su is often used in cooking or as a spice. The flavor of perilla, which is purple on both sides of the leaves, is a little stronger. Wild perilla has a slightly lighter smell.

Therefore, if you want a strong flavor, choose a shiso that is purple on both sides, and if you want a light taste, choose wild shiso.

Perilla is an annual herb of the Lamiaceae family, with a special aroma and a slight spicy taste. There are three varieties of plants of the genus Perilla, which are wild perilla, ileocy, and auricular and dental variants. Wild perilla is similar to the one often grown at home, and the difference between the two is mainly in the position of the calyx, and the calyx of wild perilla is smaller.

The serrations on the edges of the Huisu leaves are deeper and more elongated. The leaves of ososo are heart-shaped and easily identifyable.

The perilla we often eat is usually wild perilla and perilla, and it is also often eaten or used as a spice. Perilla is also known as red soybean, and the taste is stronger when the leaves are purple on both sides. Wild perilla has a slightly lighter smell. Therefore, if you want a strong flavor, it is better to choose a perilla that is purple on both sides.

The first type: purple leaves, purple stems, all over the body except for the main trunk is blue and purple, all other places are purple! I remember when I was a child, I planted a lot of this perilla on the edge of my vegetable patch!

Generally, it is picked in spring and summer to cook, or put into the kimchi jar, this thing is soaked in the kimchi jar, and the fish is very fragrant when cooked! The aroma of boiled fish soaked in perilla is very soft and very mellow. The second:

Variant Shiso! The leaves are purple with green in the middle, and its leaves are generally purple on one side and green on the other. The flavor is slightly worse than the first one, but it can still be used in kimchi, stir-frying, and fried shiso oil.

The third type: the most green leafy shiso on the market right now! The leaves are all green!

This kind of perilla is available all year round, and it is generally used to make plate decorations, and it is the bottom! Seedlings are generally taken a little bit of the tip and decorated. Of course, this perilla can also be cooked, but the fragrance is very light, basically nothing!

Perilla has a special fragrance, and when you cook fish, it can neutralize the fishy smell and is particularly delicious. There are generally three kinds of perilla, among which the leaves are all purple and the most fragrant, and the taste is the best when used in dishes, so it is the first choice.

There are three kinds of perilla that I know, the leaves are all green, the top is green, the bottom is purple, and the one is all purple, and I think the one with one side green and the other purple is the most delicious.

Generally, it is divided into seaweed, and there are some other seafood dishes, the taste is very good, and the taste is also very fragrant and delicious, especially tender.