Ingredients: Perilla leaves, hot sauce, chopped green onion, Jiang Mo, minced garlic, white sugar, sesame seeds or melon seeds, monosodium glutamate and soy sauce.

Tools: Bowl, fresh-keeping box, steamer.

1. Wash the perilla leaves, and then steam them in a steamer 10 minutes.

2. Mix seasonings such as hot sauce, chopped green onion, Jiang Mo, minced garlic, white sugar, sesame seeds or melon seeds, monosodium glutamate and soy sauce evenly.

3. Wipe the perilla leaves with the mixed seasoning, put them in a sealable fresh-keeping box and seal them for two days before eating.

Selection and preservation skills of perilla leaves

Perilla leaves have teardrop-shaped serrations on the edge, and the sides are purple to purple blue. Perilla leaves are big, stems are short, and the back is purple. It smells spicy and rich, and it is the best. Perilla leaves should be large and complete, with deep purple color and rich aroma. Don't pick perilla with broken leaves and many wormholes. Soak perilla in clear water for a few minutes, and then observe whether there is any stain in the clear water. If clear water has color, it is not suitable for choice.

Fresh perilla, washed, slightly dried, put into fresh-keeping bags, put into refrigerator fruit and vegetable boxes for fresh-keeping and refrigeration, which can be kept for about a week. Perilla frutescens can also be preserved in the same way as flowers, by cutting the end of the stem short and putting it in a bottle filled with water. Cover it loosely with a plastic bag, which will keep it fresh for at least a week.