Spreading eggs with perilla leaves Speaking of the simplest food made with perilla leaves, there is no better way than spreading eggs, which tastes tender, smooth and fragrant. Eat more pasta in summer and use a few slices of raw eggs as cakes and steamed bread. It smells really good. Prepare ingredients in advance: raw eggs, 3 slices of purple potato leaves, 6-7 slices of vegetable oil and salt. Practice: Generally, one or two pieces of perilla leaves are taken from 5 yuan in the Beijing market. It is enough to make a scrambled egg and take 6-7 pieces.
Wash and shred perilla leaves, put them in a bowl with three eggs, add a little salt and mix well. Put an appropriate amount of vegetable oil into the wok, boil it, pour in the egg liquid, spread it out after solidification, and take it out in pieces.
Perilla leaves mixed with tofu are also very fragrant. The simplest dish here is mixed tofu, which is often eaten at home. Mix tender south tofu, a handful of peanuts, two millet peppers and perilla leaves with cold dishes, digest them and serve. Prepare ingredients in advance: one south tofu, one green pepper, one perilla leaf, one peanut, one millet pepper, two vegetable oils, soy sauce, salt and sesame oil.
Prepare the necessary ingredients, cut the south tofu into symmetrical military quilts and spread them on a plate. Roll peanuts into solid particles with a rolling pin, cut a green pepper into small pieces after removing stems and seeds, wash and chop two millet peppers, and wash and shred perilla leaves.
Pour a small amount of vegetable oil into the wok, boil it, then pour the chopped millet pepper, stir-fry quickly and evenly, and stir-fry until fragrant. Then pour in diced green peppers and chopped flowers, stir-fry with a spoonful of soy sauce and a little salt, turn off the fire for 2 minutes, and pour a little sesame oil into the pot. After frying, pour it into a military quilt and turn over.
Stewed chicken wings with perilla are tender and smooth, and pot-stewed is very mellow. After adding perilla leaves, it will be more tasty and get rid of greasy feeling. Prepare ingredients in advance: chicken wings, roots, 8 pieces of perilla leaves, a proper amount of Dongru ginger slices, a small amount of vegetable oil, rice wine, soy sauce, soy sauce, salt and sugar. Practice: Prepare the necessary ingredients. Pour a small amount of vegetable oil into the wok, bring it to a boil, and then pour in Dongru ginger slices and stir-fry until fragrant.
Then pour in the chicken wings and stir-fry a spoonful of rice wine until it is light. Pour in a small amount of old secondhand color, 2 tablespoons of soy sauce seasoning, a small amount of sugar and salt, pour in warm water that has not been eaten, cover it, and simmer 15min.
Stir-fry the sugar color quickly to make it popular, pour in the perilla leaves at the same time, and then turn off the heat for 4-5 minutes. With perilla leaves, you can also stew pork belly and duck meat, all of which are so delicious. Perilla leaves are suitable to be added in the case of fried sugar color, which will force out the fragrance and remove the greasy feeling.
Lime, perilla leaves and chicken feet are mixed together in hot summer, and cold dishes with seasonal characteristics are especially popular with everyone, such as peanuts, edamame and soaking feet. Crispy bubble claws, made by our family, are more suitable for adding a small amount of dried lemon slices to freshen up, and adding a few pieces of perilla leaves to marinate, which makes them more fragrant, fresher and more appetizing.
Prepare ingredients in advance: 500 grams of chicken feet and green lemon, 6 cloves of garlic, a handful of wild pepper (including pickled pepper water) and 300 grams of perilla leaves. Appropriate amount of salt: 1 catty of chicken feet, cut off fingernails with kitchen scissors and cut into large sections. Put the chicken feet in cold water, then pour in a handful of pepper to remove the fishy smell, boil and simmer 15min.
Take it out after cooking, and wash it with cold water for 2-3 times to remove foam residue. In order to make chicken feet smoother and more elastic, it is suggested to soak them in cold water 10min. Pickled pepper water is sold in markets and shopping malls. A bag of chicken feet can generally be pickled for 2 kg. This time, I ate half. Slice more than half of green lemon, 3-4 millet peppers, 6 cloves of garlic, and wash perilla leaves for later use.
If you take it on the same day, you can marinate it in a deeper bowl for one day, as shown below. Pickled in the morning and eaten at night will be more delicious. It can be kept in a sealed bottle and refrigerated, so that the taste will be stronger after 2 days.