The efficacy and role of perilla leaves
1, antipyretic effect
Perilla leaves have antipyretic effect, if there is a fever due to the warm prick of the rabbit, you can use the decoction of perilla leaves and infusion of 2 grams / kg to the rabbit to feed, you can get good results.
2, antibacterial effect
Perilla leaves can inhibit the growth of staphylococcus in the test tube.
It is because of the above effects of perilla leaves, so it has the efficacy of relieving surface cold, moving qi and stomach, and can be used for wind-cold cold, cough and vomiting, vomiting in pregnancy, fish and crab poisoning and so on.
When cold and wind-cold, fever and cold, headache and nasal congestion, with a cough or chest tightness and discomfort, you can use perilla leaves and ginger together. When the cold and wind-cold with cough, often with almonds, fore-beard, etc., such as apricot suzan; if both stagnant gas and chest tightness, more with the fragrant adenosine, Chen Pi, etc., such as suzan. It is used for the evidence of stagnation of qi in the spleen and stomach, chest tightness and vomiting. This product has the efficacy of promoting qi and relaxing the middle, harmonizing the stomach and stopping vomiting. If it is cold, it can be used together with Huo Xiang; if it is hot, it can be used together with Huang Lian. If it is used in the case of Qi stagnation and phlegm, it is often used together with Hanxia and Houpu. It is also used for vomiting in pregnancy, fullness in chest and abdomen, often paired with Chen Pi and Sha Ren to strengthen its effect of stopping vomiting and stabilizing the fetus. Used for eating fish and crab caused by abdominal pain, vomiting and diarrhea, alone or with ginger, dahurica decoction.
Food therapy is safer than medication without toxic side effects, so grasp some of the effects and functions of perilla leaves, use in the diet, you can get away from drugs.
Contraindications to the consumption of perilla leaves
"Materia Medica" records:? The disease is Yin deficiency, due to chills and fever or cold and headache, careful not to cast, to the disease is suitable for convergence is suitable for complementary reasons. Fire rising nausea is also not suitable. The Materia Medica Tongxuan also recorded:? Taken for a long time to drain people's true qi. Caution should be exercised in cases of qi deficiency, yin deficiency and warm diseases. Therefore, the gas, Yin deficiency and temperature patients need to be cautious of serving perilla leaves.
Many people will eat seafood with perilla leaves, in fact, this is not appropriate. If the perilla leaves and carp together after eating easy to have poisonous sores, will perilla leaves and hairy crab together with eating easy to cause abdominal pain. In addition, the perilla leaves can not be consumed too much, because perilla contains a lot of oxalic acid, oxalic acid in the body meets calcium and zinc will generate calcium oxalate and zinc oxalate, too much deposition in the human body will damage the human body's nerves, the digestive system and hematopoietic function, so even the best things can not eat.
Uses of Perilla leaves
Perilla leaves, also known as Suye, has the function of dispersing cold, and the function of qi and stomach, the main treatment of wind-cold cold, cough, chest and abdominal distension, nausea and vomiting and other diseases.
Shiso leaves are very common in the Chinese diet, can be used to cook a variety of dishes, often accompanied by fish and crabs to eat, cooking dishes, including shiso dry roasted fish, shiso duck, shiso fried snails, shiso salt paste cake, shiso lily fried lamb, copper basin shiso steamed milk goat and so on.
Koreans use perilla to make kimchi, which is basically sold in Korean stores around the world in canned perilla kimchi, in which one red pepper is wrapped around every two perilla leaves. Fresh perilla leaves can be used to make salads. Shiso seeds are used as a seasoning for meat products and also to make shiso sesame salt. Koreans are accustomed to eating barbecued meat with fresh perilla leaves or chili pepper leaves, and Koreans have started a craze for calcium supplements with perilla leaves, which are rich in calcium.
The Vietnamese use perilla leaves in stews and boiled dishes, or arrange them on Vietnamese rice noodles as a garnish. The shiso variety they use has leaves that are reddish-greenish on one side and purple on the other, and has a stronger aroma compared to the Japanese shiso variety.
Shiso leaves eating
A, Shiso leaves mixed with cucumber
Ingredients: 500 grams of cucumber, Shiso leaves (red, green can be) 100 grams.
Seasonings: refined salt, monosodium glutamate, sesame oil, white vinegar, sugar.
Production:
1, perilla leaves washed, add salt to kill a little, chopped.
2, cucumber washed, peeled, cut into silk, into a small pot, sprinkled with refined salt, monosodium glutamate, white vinegar and an appropriate amount of sugar, mix well, and then cut the perilla sprinkled in the cucumber silk, drizzled with sesame oil, mix well before the table, loaded with people in the plate, can be eaten.
Characteristics: fragrant and refreshing, unique flavor.
Second, soft fried perilla leaves
Material: 200 grams of perilla leaves, frying powder 50 grams.
Seasoning: salt, cooking oil 250 grams.
Preparation:
1, wash the perilla leaves one by one, dry with a cloth, put on a plate. Frying powder with the right amount of water to mix.
2, pour oil into the pot, the perilla leaves all immersed in the seasoned frying powder, the frying pan over moderate heat until both sides of the golden brown fish out and put on a plate.
3, all fried and sprinkled with salt can be eaten.
Characteristics: into a fragrant crisp, with the unique flavor of perilla.
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