Material preparation: fresh perilla leaves, etc.

1. Wash fresh-picked perilla leaves (also with Gentetsu thorns) with clean water.

2. Drain the washed perilla and spread it evenly on the bamboo grate. Because it contains volatile substances, it is generally dry in the shade, so it is not suitable for bearers to directly expose themselves to the sun.

3. Pay attention to turning in time when drying in the shade to avoid mildew and deterioration.

Recommended eating method of perilla leaves:

1, perilla leaf bibimbap

Chop the leaves of Perilla frutescens, add chopped green onion, Jiang Mo, salt, soy sauce, vinegar and other seasonings, mix well, and pour over the white rice. Simple collocation can also make food taste greatly changed.

2, purple potato glutinous rice

Wash and soak glutinous rice, steam in a steamer, add chopped perilla leaves, salt, monosodium glutamate and chicken essence, mix well and steam for 5 minutes. Glutinous rice and the fragrance of perilla make the taste softer.

3, perilla scrambled eggs

Beat the eggs into a bowl, add salt, pepper and a little water, and stir well. Put oil in the pan, pour in the egg mixture and stir fry, then add the chopped perilla leaves and stir fry evenly. The fragrance of perilla and the tenderness of eggs combine to taste great.

4. Perilla bean curd

Dice tofu and blanch it with water. Put oil in the pot, saute ginger and garlic, add tofu and stir fry, then add chopped perilla leaves, salt, chicken essence, monosodium glutamate, soy sauce, cooking wine and a little water, and bring to a boil. The fragrance of perilla and the softness of tofu are very delicious.