A list of the contents of this article:
What are the ways to eat perilla?
There are many ways to eat fresh perilla leaves, such as cold perilla leaves, perilla leaves mixed with tofu, steamed fish with perilla leaves, scrambled eggs with perilla leaves, perilla meat porridge, stewed grass carp with perilla, perilla chicken soup and so on. Whether it is cold salad, steaming, porridge, soup, or stir-frying, barbecue, perilla leaves can be used as side dishes or seasoning, which is conducive to flavor, but also can be fragrant and filthy, detoxify fish and crabs, and so on.
Cold salad: the common way to eat perilla is cold salad, usually collect the leaves first, wash them thoroughly, then soak them in cold water for 2-3 minutes. Then stir-fry the garlic and add some salt. Finally, put the treated leaves into the garlic, stir and you can eat. Braised duck: first put the perilla in the water, and then prepare the duck. Stir-fry the duck in the pan until it changes color, then add sugar, cooking wine and light soy sauce.
Perilla can be eaten in a variety of ways, including cold salad, fried food, boiling soup, pickling and so on. After cold perilla leaves are washed and chopped, various seasonings such as soy sauce, vinegar and sesame oil can be added directly and mixed evenly as salad dishes. It tastes fragrant and is very suitable for appetizers in summer. Fried perilla leaves can also be fried with a variety of ingredients.
Perilla can be eaten in a variety of ways. Here are several common ways to eat perilla leaves: cold perilla leaves can be eaten cold. First, wash perilla leaves, blanch water to remove some of the bitterness, then add salt, sugar, light soy sauce and other seasonings for seasoning, finally add garlic, pepper and other flavor, mix well and serve. Adding perilla to stewed fish can not only increase the freshness, but also help to digest the food.
Perilla can be eaten in many ways, not only raw, cold, tea, but also stir-fried, such as scrambled eggs, perilla duck and so on. Perilla is not only a vegetable, but also a good traditional Chinese medicine. Perilla has a special fragrance. If perilla is used as an ingredient, the dish will have more flavor. Perilla has strong adaptability and lax requirements on soil. It can grow well on sandy loam, loam and clay with good drainage, and the suitable soil pH value is between 0 and 5.
Cold perilla: wash the perilla leaves and scald the water to remove the bitter taste, then soak in cold water for about 2-3 minutes. When making cold perilla, stir-fry the minced garlic, add the right amount of salt, then put in the processed perilla leaves, mix well and serve. Braised duck with perilla: first blanch the perilla in water, then prepare the duck.
Eating skills of perilla leaves
There are many ways to eat fresh perilla leaves, such as cold perilla leaves, perilla leaves mixed with tofu, steamed fish with perilla leaves, scrambled eggs with perilla leaves, perilla meat porridge, stewed grass carp with perilla, perilla chicken soup and so on. Whether it is cold salad, steaming, porridge, soup, or stir-frying, barbecue, perilla leaves can be used as side dishes or seasoning, which is conducive to flavor, but also can be fragrant and filthy, detoxify fish and crabs, and so on.
Bubble water to drink: because perilla leaves can treat cold, fever, runny nose and other symptoms, so when we encounter a cold, cold situation, we can get a few pieces of perilla leaves washed to drink water, it is also very effective in the treatment of asthma in children and the elderly.
Soak in water and drink: perilla leaves have the effect of relieving colds, fever, runny nose and other discomfort. When you encounter a cold or a cold, you can take a few perilla leaves, wash them and drink them in bubble water, which can also relieve the asthma symptoms of children and the elderly. Cold to eat: perilla leaves can also be eaten cold.
Fresh leaves raw and mixed, with warm salt water and monosodium glutamate in the container, put into the plate, add a small amount of cooked oil to eat, delicious taste, and conducive to the absorption of various vitamins. Fried egg white, add a small amount of flour, a small amount of salt, monosodium glutamate, adjust porridge, the leaves face up, back face down, pan-fry in warm oil until moderate can be eaten with pepper and salt.
The best way to eat perilla leaves: cold perilla leaves, fried eggs, stewed fish, perilla porridge, perilla tea and so on. Cold perilla leaves: wash the fresh perilla leaves, scald them with boiling water, then add seasonings such as salt, monosodium glutamate, soy sauce and vinegar to mix well. Fried eggs with perilla: wash and chop the perilla leaves, mix with the egg liquid, fry in a pan until golden on both sides and taste crisp.
How to eat perilla
1. There are many ways to eat fresh perilla leaves, such as cold perilla leaves, perilla leaves mixed with tofu, steamed fish with perilla leaves, scrambled eggs with perilla leaves, porridge with sliced perilla, stewed grass carp with perilla, perilla chicken soup and so on. Whether it is cold salad, steaming, porridge, soup, or stir-frying, barbecue, perilla leaves can be used as side dishes or seasoning, which is conducive to flavor, but also can be fragrant and filthy, detoxify fish and crabs, and so on.
2. Perilla leaves can be eaten with cold dressing. First, wash perilla leaves, blanch water to remove some of the bitterness, then add salt, sugar, light soy sauce and other seasonings for seasoning, finally add garlic, pepper and other flavor, mix well and serve. Adding perilla to stewed fish can not only increase the freshness, but also help to digest the food. In the process of stewing fish, perilla leaves are sprinkled directly on the fish, or dried perilla is added to enhance the flavor.
3. Cold salad: the common way to eat perilla is cold salad. Usually, the leaves should be collected, washed and then soaked in cold water for 2-3 minutes. Then stir-fry the garlic and add some salt. Finally, put the treated leaves into the garlic, stir and you can eat. Braised duck: first put the perilla in the water, and then prepare the duck. Stir-fry the duck in the pan until it changes color, then add sugar, cooking wine and light soy sauce.