How to make perilla sauce, how to make perilla sauce?

1.Peel and chop the garlic, soak the dried scallops and shrimp and finely chop, and chop the perilla leaves or puree.

2.Fry the garlic in oil until golden brown, add the dried scallops and dried shrimps, and fry until colored.

3.Add perilla puree and fry until fragrant, pour in oyster sauce, fish sauce, and a little sugar until it boils, and then you can start the pot, but don't burn the pot.

4.Peel and chop the garlic, soak the dried scallops and shrimp and finely chop, and chop the perilla leaves or puree.

5.Fry the scallops and dried shrimp in oil until golden brown, drain the oil and set aside.

6.Leave about half a bowl of oil in the pot, stir-fry the minced garlic until golden brown, add the perilla puree and stir-fry until fragrant.

7.Add dried scallops and dried shrimps, pour in oyster sauce, fish sauce, and a little sugar until boiling, and then remove from the pan.

8.Peel and chop the garlic, soak the dried scallops and shrimp and finely chop, and chop the perilla leaves or puree.

9.Stir-fry the minced garlic until golden brown, add the perilla puree and stir-fry until fragrant.

10.Pour in the oyster sauce, fish sauce and a little sugar until it boils.

Wash and drain the perilla leaves, chop them and set aside.

Step 2 11

Puree the garlic with a large hole in a food processor and set aside.

Step 3 11

Chop the soaked scallops and dried shrimp for later use.

Step 4 11

Pour oil into the pan, the oil can be more.

Step 5 11

Heat the pot and pour in the crushed garlic and stir-fry until fragrant.

Step 6 11

Pour in the scallops and minced dried shrimp and stir-fry again.

Step 7 11

Isn't it looking like I'm already a little tempted to eat [color].

Step 8 11

The ingredients in the pan turn golden brown, pour in the chopped basil leaves and stir-fry.

Step 9 11

Turn the heat to medium and let the perilla leaves volatilize some water in the pot, pay attention to stir-fry, add rock sugar, salt, oyster sauce, fish sauce, and pour some steamed fish soy sauce without fish sauce [

A handful of perilla, wash it, chop it, mash it and twist it.

Mustard cut into cubes and mince garlic.

Conpoy silk, soaked in advance and steamed and milled into silk, and then fried, the sea rice can be fried together, but I didn't put it.

Step 4 The garlic is also fried until it is light yellow, add bean paste, stir-fry and stir-fry, the noodle and soy duck that Cantonese people like to eat is actually stewed duck with bean paste, all of which are fried with the ingredients first and then fried with bean paste before putting the meat down, so that the sauce and fragrant meat are also more fragrant. Steps.

Then add the conpoy, silk, sea rice, purple dough slag, and fry together, do you see the black early cherry grains? It's tempeh, you don't like it, you can add it, you can add whatever you like, in short, I'll be happy if you're happy.

I added two spoonfuls of Lao Gan Ma, the all-purpose Lao Gan Ma.

Just fry it, it's done, let it cool and bottle it, put it in the refrigerator for preservation, I don't know how long the shelf life is, anyway, our family can eat it in a week.

Perilla sauce is used to mix noodles, bibimbap, enoki mushrooms, eggplant, etc., blah,

Shiso lu or cong sauce with a little aged vinegar and mix with cucumber.

Thanks for the kitchen

How to make shiso sauce.

1. Prepare the garlic paste, sand ginger grains, onion grains, and perilla shreds.

2. Heat the oil in a pan, stir-fry the sand ginger until fragrant, then add the minced garlic and fry over low heat until golden brown.

3. Add the onion cubes and stir-fry until fragrant, add perilla leaves, fry until the potatoes are hot, then add sugar, oyster sauce and soy sauce, and stir-fry over low heat.

4. Fry it until it is cracked and blackened, then cooked. Wait for the perilla paste to cool and bottle it in the refrigerator for two months.

The preparation of authentic shiso sauce is as follows:1. Raw materials: perilla, garlic, millet pepper, dried scallops, fish sauce, oyster sauce, rock sugar.

2. Chop all the materials for the celebration. Hot oil, you can add a little more, stir-fry garlic grains, fish sauce, soy sauce, oyster sauce, millet shirt empty spicy, and then add thousands of shells, you can also add dried shrimp, there is a salty fragrance, and there is a taste.

3. Or stir-fry all the ingredients evenly, add the perilla leaves, and fry them all the time on low heat, stir well, and shrink the perilla leaves. Try the taste, if it doesn't taste enough, add a little salt and season to taste.

4. Let it cool, put it in a clean and oil-free glassware, put it in the refrigerator, and it can be stored for a week or two.

First, what is the recipe for perilla leaf hot sauce? Perilla leaves are washed and dried until the leaves are slightly dry. Peppers are cleaned and dried, ginger is cleaned and peeled, and garlic is cleaned and peeled.

Finely chop the peppers, ginger and garlic and set aside. Prepare large glass bottles in advance, no oil stains, no water, dry and irritable. Chop the perilla leaves, spread a thicker layer at the bottom of the bottle, and sprinkle with a layer of chili pepper, ginger and fish syrup.

Sprinkle with a small amount of salt and sugar, and a small amount of rice wine. Spread another layer of perilla leaves, press down firmly, and repeat the process 5. Repeat the process 5 and 6 until half of the glass bottle is halfway, add a small amount of light soy sauce, after laying it, Song Kai, tighten the outer cap, turn the glass bottle upside down and shake it vigorously from side to side.

After 15 to 20 days of alcohol in a cool place on the rear camera, you can take it with the lid open. If you like spicy, you can add Chaotian pepper according to the situation.

What is the recipe for perilla chili sauce.

Second, pick fresh perilla leaves, clean the perilla leaves, chop the perilla leaves like that, the level of crushing can be adjusted according to your own preferences, the garlic cloves and perilla leaves are chopped minced garlic, prepare in advance into the pot to boil oil, after the oil is burned, pour in the minced garlic and perilla leaf sauce to stir-fry, 1 minute later, first start the pot and reserve, add some oil, add 3 spoons of hot sauce after heating, the amount of use can be adjusted according to its own taste, it can also be replaced by bean paste, etc., the previously fried perilla leaves and minced garlic, mixed and fried evenly, until the perilla leaves slightly turn black can be started. After the perilla leaf paste is refrigerated, it is canned, and the perilla leaf paste is prepared here.

What is the recipe for perilla chili sauce.

What is the recipe for perilla leaf hot sauce? Cut the pepper into slices, squeeze the garlic and flatten the wild field, chop the pepper and chop together with the shiso leaves. Add salt and stir well and put the hot sauce in a bottle.

Although this method is very simple, it is suitable for the working group and has a high nutritional content.

The preparation of the shiso sauce is as follows:Ingredients: 300 perilla leaves (two handfuls), 6 one-headed garlic, 3 slices of ginger, 6 dried chili locust lifts, 1 tablespoon of cooking oil, a little salt, a small amount of peppercorns, a pinch of tempeh, etc.

1. Remove the perilla leaves and wash them.

2. Wash and drain, chop and chop a little finely to absorb the flavor.

3. Cut the garlic and ginger into foam, put a little more oil and fry them first.

4. Chop some tempeh, and when you eat chili peppers, you can put a little chili pepper to chop, and then a handful of peppercorns.

5. Then put in the chopped perilla leaves, add two spoons of salt and a spoonful of chicken essence, and put more salt to keep it. Stir to combine.

6. Simmer over medium-low heat for 4-5 minutes to evaporate the perilla before it becomes fragrant.

7. Put it in a fresh-keeping box and put it in the refrigerator after it is done, and it can be stored for two to three months.

The preparation of authentic shiso sauce is as follows:Ingredients: appropriate amount of perilla, garlic, appropriate amount of ginger, appropriate amount of oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of oyster sauce, appropriate amount of dried chili pepper, appropriate amount of tempeh (optional).

1. Treat ginger, garlic and dried chili peppers.

2. Break it with a food processor.

3. Wash the perilla and leave the leaves, drain the water and set aside.

4. Chop it again, the more crushed the better.

5. Put more oil in the hot pan, add the broken ginger, garlic and chili pepper and stir-fry until fragrant.

6. After seeing that the garlic is crushed and there are some burnt edges, add perilla leaves.

7. Stir-fry some water as much as possible and add light soy sauce.

8. Add dark soy sauce.

9. Add the oyster sauce.

10. Finally, add salt and sugar.

11. Stir-fry well and cook for a few minutes, wait for the perilla leaves to absorb more flavor, and then put it on a plate.

12. Put it in a glass lock box and eat it slowly.

1. Ingredients: appropriate amount of perilla, appropriate amount of kohlrabi, appropriate amount of meat sauce.

2. Cut the perilla and kohlrabi into sauce.

3. When frying meat sauce, you should put more oil, you can put some soy sauce down, but you can also put it without putting it. Put it more fragrant and stir-fry it in the pot.

4. Stir-fry the kohlrabi and stir-fry the perilla last, put the kohlrabi and meat sauce together when it is almost cooked, and simmer for 3 to 5 minutes.

5. Mix the three ingredients thoroughly, pour the soybeans, sour plum sauce and hoisin sauce together, mix thoroughly, remove from the pot, spread it until it is cold and then pack it up with a bottle of wild regrets.

Steps to make the perilla sauce:Ingredients: Appropriate amount of fresh perilla leaves.

Excipients: 3 tablespoons of chili paste, appropriate amount of minced garlic, 4 tablespoons of peanut oil.

1. Pick fresh perilla leaves.

2. Wash the perilla leaves.

3. Chop the perilla leaves like this, and the degree of fineness can be adjusted according to your preference.

4. Chop the garlic cloves like perilla and chop them into round garlic.

5. Prepare to put the hot oil in the pot, the peanuts are all without any additives, and the food is fragrant and healthy.

6. After the oil is hot, pour in the minced garlic and perilla sauce and stir-fry, and then remove from the pan for later use.

7. Put oil, add 3 tablespoons of chili sauce after heating, the dosage can be adjusted according to your own taste, and you can also use soybean paste instead (this is my homemade chili sauce, and the chili peppers harvested in the field in summer can be ground into sauce and stored with salt).

8. Add the previously fried perilla and minced garlic and stir-fry evenly, until the perilla is slightly blackened.

9. Wait for the perilla sauce to cool down and bottle it, so that the perilla sauce is completed.