Marinate perilla leaves, not just hot sauce. My mother has used the secret recipe for 30 years, which is simple and delicious! Speaking of perilla leaves, many people feel strange. I first ate them after I went to college. A classmate in my roommate brought it from his hometown and shared it with you. After eating, I was attracted by its special taste. Perilla leaf is a by-product of Perilla seed, which is usually picked in August every year. Choose sunny days, pick the dew after it falls, choose whole fresh leaves to marinate, dip in sauce, or pack and barbecue when eating barbecue.

The cotyledons of perilla frutescens not only taste delicious, but also have high nutritional value. They have the effects of warming stomach, relaxing bowels, resolving phlegm and relieving cough. In order to preserve for a long time, people will choose some fresh and tender perilla cotyledons and eat them whenever they want. The key to delicious preserved perilla lies in sauce. Here I will share the Chinese pickling method that my mother has used for 30 years. It is simple, nutritious and appetizing.

Marinate perilla leaves, not just hot sauce. My mother has used the secret recipe for 30 years, which is simple and delicious!

Pickled cotyledons of perilla frutescens are preferably tender and fresh, which will taste better. If you use old leaves, you'd better steam them before pickling. When cleaning the cotyledons of Perilla frutescens, wash them carefully with clear water, then cut off the old terrier, soak them in light salt water for 65,438+00 minutes, and then take them out and drain them. The purpose of salt water immersion is to sterilize.

Prepare a garlic head and two slices of ginger and mash them in a garlic mortar. Cut half of onion into chopped green onion, put it in a large bowl with garlic and Jiang Mo, then add 2 tablespoons of salt, 2 tablespoons of sugar, a handful of cooked white sesame seeds, 2 tablespoons of coarse Chili noodles, 1 tablespoon of fine Chili noodles, and a proper amount of sesame oil, and finally pour in a proper amount of soy sauce and stir it into a paste.

Prepare a fresh-keeping box with a cover, brush the bottom with the sauce we prepared, then pick up a piece of water-controlled perilla leaf, evenly dip it in a layer of juice, put it in the fresh-keeping box, press one piece on top of the other, till it is completely dipped, put it in the fresh-keeping box, cover it with a layer of fresh-keeping film, then cover it and put it in the refrigerator for refrigeration. You can eat it the next day. After the perilla leaves are pickled.

Don't pickle perilla leaves with Korean hot sauce. I will teach you how to eat them with China's secret recipe. Once you eat them, you will never forget them. The more appetizers you eat, the better! This pickled cotyledon is spicy and appetizing. Eat two more bowls of rice every time. It's so enjoyable! Friends who like to eat perilla leaves can refer to it.

Wordy words:

1. Picked perilla leaves need tender leaves, which will taste better when pickled.

2. The cotyledons of Perilla frutescens must be cured after controlled water drying, so that the preservation time is longer.

3. Perilla leaves can be pickled and eaten, but it will be better to eat after a day of refrigeration.