Why is it recommended to use perilla leaves to wrap barbecued meat as it has a strong flavor and unique aroma? Lettuce is the most popular vegetable used to wrap meat in Korean barbecue, and it makes the roasted meat taste better, and the meat is not greasy and tastes better at the same time. Of course, you need to eat barbecue with lettuce, and rice is a necessity. Without rice, barbecue meat has no soul. ...... General basic collocation Mushrooms such as shiitake mushrooms, enoki mushrooms, apricot mushrooms, etc.; Vegetables, lettuce, shiso leaves, garlic? Chives ? Lettuce, basil, garlic, leeks, chili peppers, pickles, pickles, barbecue sauce, ketchup, chili powder, cumin, paprika, and so on; and of course, it all depends on what you want to eat. There are no special requirements, everything can be grilled haha... secretly tell you a trick, rice and mashed potatoes with a little vinegar, soy sauce, mix well, take a lettuce, spread on the mashed potatoes just get good rice, put on the barbecue meat, sauces, a small piece of garlic, packaged to make sure that a bite of the amount of super-satisfied YoYo

Personally, I think that with the perilla is a perfect match with the ingredients, the big pickles! A lot of people may not know this way of combining, really delicious! Big pickles we also called pickle lumps, families will eat a pickle, this pickle lumps eat more, fried to eat, mixed to eat, there is a very famous old Beijing dish called stewed crispy fish, in this dish essential side dishes on the pickle lumps. Shiso mixed with salted cabbage lumps is very simple, rinse and cut directly into julienne, put vinegar and sesame oil, mix well on it, according to personal taste can be added to the appropriate chili oil, and then a bowl of rice porridge, perfect, you can try! Roast beef or pork, and then wrapped in perilla leaves meat and dipping sauce to eat, Koreans are so eat, perilla unique flavor and the aroma of roasted meat with together, delicious, perilla with pickled plums to really show the role of perilla. Now that the weather is hot, I don't feel like eating all the food I cook. I like to cook a pot of polenta, and then pick a handful of perilla, cleaned and shredded, put in a few pickled sour plums, chili peppers, and then put the right amount of sugar, and then mashed and stirred well, marinated for 10 minutes. And sour and spicy and fragrant, not a moment a pot of porridge on the bottom.