Korean side dish [spicy perilla leaf](han guo xiao cai xiang la su zi ye )

Korean side dish [spicy perilla leaf]

Introduction:

"Perilla, also known as Perilla frutescens, can be used as medicine to relieve exterior symptoms, disperse cold, inhibit bacteria and detoxify, relieve cough and phlegm, regulate qi and stabilize fetus. The leaves of Perilla frutescens have special fragrance and can detoxify fish, shrimp and crab. It is widely used as flavoring, pigment and health drink at home and abroad. The oil production rate of Perilla frutescens is very high. Perilla frutescens oil has the effects of lowering cholesterol, regulating blood lipid and reducing weight. Perilla is increasingly favored by consumers because of its strong function of food therapy, disease prevention and health care! This summer, want to lose weight, want to health care, want to dispel dampness, want to keep in good health, a small dish - multiple effects Oh!! What are we waiting for such a good thing? Let's move

Production steps:

Step 1: freshly picked cotyledon of Perilla frutescens, wash and set aside.

Step 2: steam for 15 minutes until the color changes

Step 3: after steaming, let it cool and dry

Step 4: press the apple, ginger, garlic and onion into a paste with a small cup of water

Step 5: add beef powder, salt, sugar, coarse chili noodles and fine chili noodles to the paste

Step 6: add salt, soy sauce and appropriate amount of white sesame, stir evenly to make sauce

Step 7: first brush a layer of sauce on the bottom of the container with a brush

Step 8: brush the sauce layer by layer on the leaves of Perilla frutescens. If it's a big leaf, brush the sauce layer by layer on two leaves, and brush the sauce layer by layer on three small leaves. In this way, it tastes delicious and retains the original flavor of Perilla frutescens.

Step 9: after brushing layer by layer, you can eat it overnight in the refrigerator. If you do more, you can also freeze part of it, and thaw it when you eat, without affecting the taste.

Materials required:

Perilla: 1000g

Garlic: both ends

Ginger: four

Onion: one third

Apple: one

Cooked white sesame: a handful

Sugar: 4 teaspoons

Salt: right amount

Soy sauce: three teaspoons

Beef powder: 1 spoonful

Thick chili noodles: 3 teaspoons

Thin chili noodles: 3 teaspoons

Note: there are many benefits of eating more perilla leaves, and the taste is also great, you can take a piece of rice to eat, um ~ ~ I don't know how delicious it is, eat more!!!

Production difficulty: simple

Process: salting

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Han Guo Xiao Cai Xiang La Su Zi Ye