1. Wash perilla leaves for later use.
2, the eggs are scattered for use, and the garlic is peeled and sliced for use.
3. Heat the oil in the pan, pour in the egg liquid and fry until ready for use.
4. Heat the oil in the pot, add garlic slices, soy sauce, pepper and ginger powder and stir-fry for fragrance.
5. add perilla leaves.
6. Add eggs and salt.
7. Stir well and plate.
Perilla leaves can disperse cold and have strong sweating ability. For exogenous wind-cold symptoms, such as aversion to cold, fever, anhidrosis, etc., it is often combined with ginger. For exterior syndrome of qi stagnation, it can be combined with Cyperus rotundus and Chenpi. Perilla leaves have wide circulation of qi and are used for qi stagnation of spleen and stomach, chest tightness and nausea.
Perilla leaf is a delicious condiment, which is widely used in Wuchuan area of Zhanjiang in southern China. People often cook with its leaves, and its delicacy is often compared to clams.