Perilla decocting pigment
Introduction:
"I planted my own perilla, and I used it to fry vegetables. I don't want to eat much oil in summer. Perilla tender leaves contain 85.7 grams of water, 3.8 grams of protein, 1.3 grams of fat, 6.4 grams of carbohydrates, 44 mg of phosphorus, 2.3 mg of iron, 9.09 mg of carotene, 0.02 mg of vitamin B10, 0.35 mg of vitamin B20, 1.3 mg of nicotinic acid, 7 mg of vitamin C47, and volatile oil with special aroma. Perilla leaf is pungent and warm in nature, and has the functions of publishing, dispersing cold, regulating qi and harmonizing camp. It can cure cold, fever, cough, asthma, chest and abdomen fullness, etc. "Compendium of Materia Medica" contains "Xingqi Kuanzhong, Qingtan lifeI, Hexue, Wenzhong, Zhitong, Dingchuan, Ansheng". Attention: people with febrile disease and Qi deficiency should not eat
Production steps:
Materials required:
Diced potatoes: a potato
Diced carrot: right amount
Diced cucumber: right amount
Perilla leaf: moderate
Minced garlic: right amount
Chili sauce: a little
Salt: right amount
Soy sauce: right amount
matters needing attention:
Production difficulty: simple
Process: firing
Production time: 10 minutes
Taste: salty and fresh
Chinese PinYin : Zi Su Jian Su San Ding
Perilla decocting pigment
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