Perilla frutescens is deeply loved by Hakka people because of its rich fragrance, and Hakka people can't put it down when they use it as a seasoning for cooking or cooking! It's fall here. In this season of dry cough, eating perilla in moderation will help the body to dispel cold and moisten the lungs. Before winter, perilla has been killed by the first frost. Try these delicious ways to eat perilla. Chinese cabbage with perilla. I don't want it to be so delicious. My family eats it five times a week, and it steals everything when I serve it. It is really delicious! Chinese cabbage, also called cabbage, is a vegetable in winter and spring. Perhaps, many people don't know that eating cabbage has the benefits of sterilization and nourishing the stomach. However, Chinese cabbage is not as popular as Chinese cabbage. In particular, Cantonese people think cabbage is humid, so many Cantonese people don't like eating cabbage very much. On the contrary, mainlanders prefer to eat cabbage.

Prepare ingredients:

Half a cabbage, small pieces of perilla 1, 2 yuba, ginger and garlic.

Step 1: First, Perilla frutescens takes off young leaves and stems, throws away rotten leaves and old terrier from old leaves, then cleans them, washes them with water several times, scrapes them dry and cuts them into several sections; Wash the surface of the bought cabbage first, then cut it, pull it into leaves, then clean it, and then simply cut it into small pieces; Prepare yuba, soak it in warm water in advance, and then cut it into cubes; Prepare some ginger garlic and slice ginger garlic for later use.

Step 2: Open the lid, pour in perilla and stir-fry evenly, stir-fry for half a minute, and then add a little fresh powder water to blend and stir-fry to collect juice. Finally, add some salt and oyster sauce to refresh yourself, stir fry quickly and evenly, then turn off the heat and take it out. Cabbage tastes simple, delicious, nutritious and low in fat. It is a healthy dish suitable for the elderly and young families to eat in spring.

Tip:

1, Perilla first pinched off the old leaves of old terrier, washed them clean, and then washed them with clear water, so that most of the bitterness and astringency can be washed away, and then dried.

2. Wash the silt on the surface of Chinese cabbage first, then cut it in half, pull it into pieces, and then soak it in water for ten minutes. Remember to add some alkaline powder, a little salt and a little flour to the water.

3. My yuba is made by Zhu Zhi, which can improve taste and supplement calcium. Of course, you don't need to put Yuba.