Perillae is divided into perilla and perilla. Perilla leaves are purple and beautiful, and perilla leaves are green. They taste the same. Perilla cotyledons have the functions of dispelling cold and removing dampness, lowering cholesterol, regulating blood lipid and losing weight; Nourishing stomach, moistening intestine, relaxing bowels, resolving phlegm, relieving cough, relieving fever and resisting bacteria.
Leaves can be made into side dishes when they are fresh. Korean barbecue is also very common, and they can also be used as seasoning to make soup. In Korean potato spine soup, the taste of leaves is an indispensable seasoning. It can also be preserved after drying, and put as seasoning when stewing meat, soup and fish.
Yesterday, I introduced Su Ye, a side dish. Today, I will introduce a special practice in Northeast China: the leaf rat. As for why it is called a mouse, it is probably because of its shape!
Preparation: 300g glutinous rice flour, 300ml water, 250g bean paste stuffing, appropriate amount of edible oil and appropriate amount of perilla leaves.
1. Wash perilla leaves, drain water, and control drying.
2. Glutinous rice flour, add water several times, stir well and knead into dough.
3. Rub a little oil on the front of each perilla leaf.
4. Pour the cooking oil into a small dish, dip the palm of your left hand in the cooking oil, knead the dough the size of a ping-pong ball with your right hand, roll it into a ball between the palms of your hands, then flatten and roll it thin, add the bean paste stuffing, roll it into a ball, roll it into a smooth football shape, put it in the middle of Sue's leaves, fold it in half and put it into a steamer (as shown in the figure).
5. Every rat can be placed close to it, which is good for shaping. Can be steamed 15 minutes.
Rats with perilla leaves can eat it together or peel it, but I like to eat it with leaves, because it will have a stronger fragrance of perilla leaves. A simple and delicious northeast specialty food came out.