Spare ingredients: perilla leaf 1 tbsp, soy sauce 1 tbsp, a little sesame oil, vinegar 1 tbsp, 2 millet peppers and 4 cloves of garlic;

Production process: Step 1, prepare a proper amount of fresh perilla leaves, soak them in clear water for 10 minute in advance, then carefully clean them, put them in a pot, blanch them in water, and add water to the pot;

Step 2, after the water is boiled, add a few drops of edible oil and a little salt, put the treated perilla leaves into a boiling water pot, and take them out of the pot immediately after discoloration;

Step three, immediately soak the blanched perilla leaves in cold water prepared in advance. In this process, garlic is peeled, flattened and then cut into fine garlic;

Step 4, remove the roots of Xiaomi Spicy, wash it, cut Xiaomi Spicy into small pieces, prepare a small bowl, add soy sauce, vinegar, sesame oil, minced garlic and Xiaomi Spicy, and stir evenly to make juice;

Step 5, soak the perilla leaves in the cold, take them out, squeeze out the water, put the perilla leaves in a plate, pour the prepared juice on them, and you can begin to enjoy them.

Bian Xiao concluded: Perilla leaf is used as an auxiliary material in most cases, but it is also a good choice to make it into the main ingredient of cooking. Perilla leaf omelet and cold perilla leaf are both classic. Perilla leaves have their own unique fragrance, and just smelling them will make people appetite. It tastes particularly fragrant. Of course, you should eat cold perilla leaves in summer. I often make this kind of cold perilla leaves, so that my family can fully enjoy the food. Perilla leaf is an edible and medicinal vegetable. Proper consumption has a good effect on resolving phlegm and calming the nerves. It is very beneficial to send it to your family once in a while. It is highly recommended that you learn how to cold compress perilla leaves, and you can make them at will if you want to eat them in the future.

Cooking skills:

1, don't blanch the cold perilla leaves directly, add more 1 step, and add two more samples in the boiling water pot, that is, salt and cooking oil, so as to ensure the taste of the perilla leaves, which is especially fresh and fragrant even after blanching;

2. Soak the perilla leaves in water for a while in advance. You can add a little flour to the water, so that the impurities on the surface of perilla leaves can be absorbed, which is cleaner and more hygienic. Remember to soak them in cold boiled water until they get cold. This kind of perilla leaves is more delicious.