Perilla leaves, also called Perilla leaves, have the functions of relieving external cold, promoting Qi and regulating the stomach. It is mainly used to treat wind-cold colds, coughs, chest and abdominal distension, nausea and vomiting. Let me introduce to you how to make delicious and nutritious perilla dishes.
Delicious and nutritious perilla dishes, eggplant topped with perilla
Ingredients
300 grams of eggplant, 5 grams of perilla, 10 grams of green onions, and 20 grams of garlic seeds , 2 tablespoons of chopped chili, 10 grams of vegetable oil, 5 grams of salt, 10 ml of light soy sauce
Method: 1. Wash all raw materials. Cut green onion and minced garlic for later use. Remove older stems from perilla. Cut eggplant into long sections of about 3 to 4 cm. Add a little salt and mix well.
2. After marinating for 5 minutes, put the eggplant in a basin. Steam in a rice cooker (or steam over high heat over water);
3. When steaming the eggplant, start preparing the sauce. Heat oil until 70-80% hot, add minced garlic and sauté until fragrant. Then add chopped chili, perilla, chopped green onion and a little salt, stir-fry until fragrant. Finally, add half a bowl of cold water to the pot and boil it with all the seasonings so that the fragrance of the perilla can be more thorough. Add some light soy sauce to make the sauce more delicious;
4. After the eggplant is steamed, place it on a plate and pour the sauce over it. The unique and fragrant perilla eggplant is ready.
Tips
Calorie content of this dish: about 700Cal Taste characteristics: The light steamed eggplant with the special fragrance of perilla will definitely make your taste buds jump and feel fresh and delicious , a long aftertaste.
Delicious and nutritious perilla dishes, perilla duck
Materials
Ingredients: half a clean duck (about 500g), 10g fresh perilla, 2 slices of ginger, 2 cloves of garlic, 2 dried chilies, seasonings: 1 teaspoon each of salt and white pepper (5g), 1 tablespoon of Cantonese rice wine (15ml), 1 tablespoon each of light soy sauce and dark soy sauce ( 15ml), 1 teaspoon sesame oil (5ml), 1 teaspoon sugar (5g), 1 tablespoon stock (15ml), 500ml oil (actual consumption 50ml)
Method
Clean the duck Rinse with cold water, use tweezers to carefully remove the remaining hair, and chop off the tip of the tail.
Chop fresh perilla. Finely chop the old ginger. Crush the garlic and then chop into fine pieces. Cut dried chilies into sections.
Mix 1/2 teaspoon salt, 1/2 teaspoon white pepper, Cantonese rice wine, and light soy sauce evenly, apply it on the surface of the cleaned duck, put it in a container and marinate for 20 minutes.
After marinating the duck, take it out and drain it. Heat the oil in the wok over medium heat until it is 50% hot. Use a slotted spoon to hold the marinated duck, carefully put it into the oil and fry it. Try to let the oil soak the duck meat. You can use a frying spoon to scoop up the hot oil while frying. Pour over the submerged duck meat.
Fry for about 7 minutes. When the duck meat is fried until the surface is golden and the meat is mature (no blood will leak out when cut), remove the excess oil and let it cool.
Leave 1 tablespoon of oil in the wok, heat over medium heat until 50% hot, add minced ginger and garlic and stir-fry until fragrant, then add minced perilla and dried chili segments and stir-fry evenly, add Stir dark soy sauce, remaining white pepper, white sugar, stock, and sesame sesame oil evenly and bring to a boil.
Chop the cooled duck meat evenly into 5cm long and 3cm wide pieces, place them on a plate, and pour in the prepared perilla sauce.
Delicious and nutritious perilla dishes, aloe perilla smoothie
Ingredients
100 grams of aloe vera meat, 2 fresh perilla leaves, 20 grams of rock sugar< /p>
Method
1. Wash the fresh perilla leaves and cut them into small pieces, then put them in a freezer box to freeze to make perilla ice cubes.
2. Cut 50 grams of aloe vera into granules and put it into a juicer with 100cc of water. Beat it into juice, then put it into a pot with rock sugar and another 50 grams of aloe vera and cook until the sugar melts. Turn off the heat and let cool.
3. Take out the perilla ice cubes from step 1 and put them into a juicer together with step 2 and blend them into ice cream.
Delicious and nutritious perilla dishes, fried beef with perilla
Materials
Beef, perilla leaves, colored peppers, minced garlic, onions, oyster sauce, fish Dew, dark soy sauce, sugar, salt, pepper, egg white, starch
Method
1. First slice the beef (be sure to cut it across the grain of the beef, so that the beef fiber will If it is shorter, it will taste more tender and taste better, or it can be wrapped in starch and marinated).
2. I marinate it with egg white, starch and pepper.
3. Finely chop onions and garlic.
4. Put olive oil in the pot and stir-fry the onion and minced garlic until fragrant.
5. Pour in the marinated beef and stir-fry quickly.
6. Put the shredded bell peppers down and stir-fry for about 2 or 3 minutes.
7. Add a little salt, pepper, sugar, oyster sauce, fish sauce, and some dark soy sauce for color. You don’t need to add it if you don’t like the color too dark.
8. Finally add perilla to increase the flavor. The fragrance of perilla is very strong. After adding perilla leaves, the beef will be more fragrant and the dish will be more beautiful. Be sure to stir-fry quickly! A Thai delicacy is ready! Friends who like it can try it at home!
Delicious and nutritious perilla dishes, perilla fish rolls
Ingredients
250g of fish, 200g of pork, 15 to 20 perilla leaves, 10g of ginger, 2 cloves of garlic, 3g chicken essence, 3g MSG, 5g white sugar, 6g salt, 40g starch, 1500g oil, 15g oil consumption, appropriate amount of water.
Method
1. Chop the fish and pork into minced pieces, add 35g of starch, and stir the pork and fish starch evenly.
2. Wash the perilla leaves, dry the surface water, spread the mixed meat evenly on the surface of the perilla (approximately 20~35g per leaf), and roll it up.
3. Heat the oil 70% to 80%, put the rolled meat rolls into the oil pan and fry. Remove from pot and set aside.
4. Chop the green onion and ginger and add to the pot to saute until fragrant. Add the remaining ingredients (add starch to water and then add to the pot), cook until cooked, add the fish rolls, stir, turn off the heat and cook.