Perillae is usually served with tender leaves, cold salad, soup, soup, or fried with paste. Wash perilla leaves and tender stems, dry them, cut them into small pieces, and add other seasoning materials, which has a special taste. Perilla leaves and perilla seeds can also be used to cook porridge, make dumplings or make perilla drinks. Has the effects of invigorating stomach and relieving summer heat.
Perilla frutescens is pungent and warm in nature, enters the lung and spleen meridian, enters the lung to disperse cold, and widens the spleen, which is especially suitable for the symptoms of exogenous cold and internal dampness stagnation. Perilla frutescens is effective for patients with mild symptoms of wind-cold common cold, such as chills, stuffy nose and throat discomfort, and can be taken alone with perilla leaf decoction.
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Nutritional value of perilla frutescens;
Perilla frutescens is a commonly used Chinese medicine in China, but Japanese people use it to cook, especially to eat sashimi. In some areas of China, it is also used as a vegetable or tea. Perilla leaf, also known as Perilla leaf, has the functions of relieving exterior syndrome, dispelling cold, promoting qi circulation and regulating stomach, and is mainly used to treat common cold, cough, chest fullness, nausea and vomiting. Seeds, also called perilla seeds, have the functions of relieving cough, relieving asthma and eliminating phlegm.
Perilla oil can be extracted from perilla, and the oil extracted from seeds is also called perilla oil. Long-term consumption of perilla oil has obvious curative effect on coronary heart disease and hyperlipidemia. Perilla frutescens has been cultivated in China for about 2000 years. Li Shizhen in the Ming Dynasty recorded: "Perillae has leaves when it is tender, which can be eaten as a side dish, or glutinous rice with salt and plum sauce and cooked soup with Xia Yue." It can be seen that perilla is very common in the diet of China people.
People in China use perilla to cook various dishes and often eat them with fish and crabs. The dishes include dried perilla fish, perilla duck, perilla fried snail, Su salt paste cake, perilla lily fried mutton, and perilla steamed suckling sheep in copper pot. In addition, in the southern region, putting the leaves or stems of Perilla frutescens into the pickle jar can prevent white germs from being produced in the pickle liquid.
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