Purple perilla spring roll(zi su chun juan )

Purple perilla spring roll

Introduction:

"Perilla is a kind of traditional Chinese medicine with pungent, warm and relieving exterior, while fresh perilla leaves are warm and pungent, which have the functions of dispersing and reaching Qi, and the smell is pungent, which is often used in dishes. The tender leaves of Perilla frutescens are rich in nutrients, including protein, fat, soluble sugar, dietary fiber, carotene, vitamin B1, vitamin B2, vitamin C, potassium, calcium, phosphorus, iron, manganese and selenium. Studies have found that all parts of Perilla have good anti-cancer effects. For example, oleanolic acid in leaves is not only a strong natural anti-cancer agent, but also has anti-inflammatory, sedative, cardiotonic, diuretic, enhancing immunity, reducing blood lipid and resisting the growth of cancer cells. "

Production steps:

Step 1: my friend planted a lot of Perilla by himself. I said that I found that perilla leaves can be used for cooking on the Internet, so I sent a handful of perilla leaves. Soak perilla leaves in water, wash and drain.

Step 2: the supermarket promotes Nanxiang spring roll skin.

Step 3: stir fry eggplant and shredded meat with seasoning and let cool.

Step 4: put a leaf on the skin. Put in the stuffing.

Step 5: wrap it into spring rolls.

Step 6: wrap in spring roll 2.

Step 7: put the oil in the pan. The two sides are yellow.

Step 8: loading.

Step 9: dip in vinegar when eating.

Materials required:

Spring roll skin: 20 pieces

Perilla leaf: 20 pieces

Eggplant: 2

Shredded pork: 100g

Oil: right amount

Salt: right amount

Sugar: right amount

Vinegar: right amount

Note: the stuffing is cooked, the skin is very thin, it will scorch after a long time. It's very fuel-efficient. Drain a little more before cooking. Choose Tender perilla leaves.

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Zi Su Chun Juan