What should an 85-year-old grandmother do if she drinks health tea all her life and adds a handful of perilla to keep healthy? Step 1: Clean up the perilla. Prepare the latest perilla leaves in advance. Take off the perilla leaves, and the perilla stalks will be unnecessary. If there are worms and hairs, throw them away separately. You just need fresh perilla leaves. Put the picked leaves in the kitchen sink, then pour a lot of cold water, and then clean them by hand one by one. Because there are lines behind the perilla leaves, there will be more dust residue. You must be careful when cleaning them. After washing, take it out and put it in a bamboo basket.

Step 2: put the cleaned perilla leaves in a bamboo basket to dry, instead of storing them together, and then put them in a cool and naturally ventilated place to dry. After drying in the sun for a few days, perilla leaves will sprout. If there is a big sun, take it to the sun. As long as there is plenty of sunshine, two hours is enough. In dry conditions, remember to roll a roll sometimes, so that perilla can see the sun inside. Sunbathing is enough, there is no need to be too dry. It breaks when you pinch it, and it's broken. Take the dried perilla into the house, shake it off with your hands and let out the residual heat.

Step 3: prepare a pot under the fried perilla in advance, clean the pot, there must be no residual oil in it, and pat the excess water in the pot. Then pour in a bowl of rice, turn on a small fire and stir-fry until it is slightly hot. Then pour in perilla and turn on a small fire. Be sure to keep stir-frying and don't burn the perilla. This method is especially suitable for frying tea leaves. After frying perilla, take it out and put it in a bamboo basket to cool.

Step 4: After frying perilla rice in a glass bottle, you should find a pottery jar to keep it, because you can't spend it all at once. It is best to use water-free and oil-free glass jars, and do not mix other chemicals, so that the storage time can be longer. After the perilla rice is put into a clay pot, it is stored in a cool and dry place. You can take a little at a time and soak it in water. Remember to pour it into boiling water when soaking, so that the nutrients in the food can be stimulated. Generally, after soaking for five minutes, you can see that the water has turned to lavender. Don't worry, this is also the unique color of perilla, which will dissolve in water after soaking. On that hot day, we can often drink a bowl of this perilla tea, which has the effects of clearing away heat, helping digestion, preserving health and preventing heatstroke, and is especially suitable for drinking in summer.

Perilla frutescens and Perilla frutescens are green plants with strong vitality. In rural areas, it is generally not easy to plant intentionally, even naturally. Some people will plant them in the vegetable heads in the field, pick a handful of leaves when necessary and take them home to accompany the dishes. The smell is very strong, but we often only see green and purple. What's the difference between them?

Perilla frutescens has a relatively light taste and less polyphenol content. Compared with perilla frutescens with blue-purple leaves, perilla frutescens with higher leaves is not as good as perilla frutescens with purple nutrition. Moreover, perilla has a strong fragrance and contains a lot of proanthocyanidins, which can supplement the body with very good nutrition, so in most cases, you buy perilla for frying fish, and the screws are very fragrant. Do you know which one to choose when cooking?