1, perilla sparerib

50g perilla, 300g sparerib, garlic, coriander and onion.

Practice: pour oil into the pot and fry garlic first. Then pour in perilla shreds. Stir-fry the marinated ribs together. Add a little light sugar, cover the pot and stew for about ten minutes. When the juice is almost dry, thicken with corn starch and sprinkle with coriander and onion.

2. Stir-fried cucumber with perilla

Ingredients: 500g cucumber, 30g fresh perilla. Ingredients: red pepper, minced garlic, soy sauce, tea oil, salt, chicken powder and broth.

Method: Wash cucumber, omit rough skin, cut into large pieces with oblique knife, wash and chop perilla, and cut red pepper into small particles. Fry cucumber slices until both sides are yellow and tender, add garlic and stock, adjust the taste, stew the soup with low fire to taste, and finally add perilla powder and red pepper particles and stir well.

3. Soft fried perilla leaves

Ingredients: 200g of perilla leaves, 50g of fried powder. Seasoning: 250g of salt and pepper, edible oil.

Practice: first, wash and dry the perilla leaves, put them in a plate, and mix the fried powder with appropriate amount of water. Then pour the oil into the pot, soak all the perilla leaves in the prepared fried powder, put them in the pot, fry them on low fire until they are golden on both sides, take them out and put them in a plate. After all the perilla leaves are fried, sprinkle with salt and pepper to eat, which will be fragrant and crisp, with the unique fragrance of perilla leaves.