Which recipes can increase appetite, strengthen the spleen and stomach, are suitable for all ages, and can be called delicacies in the world?

Perilla leaves are rich in dietary fiber, which can promote gastrointestinal motility and increase the feeling of fullness after eating. It has the effect of reducing fever and swelling, which is helpful in preventing symptoms such as fever, dry cough, sore throat, bronchitis, and tonsillitis. It can

Sweat can replenish deficiency, relieve swelling and relieve vomiting, and has a certain effect on improving gastrointestinal irritability and inability to eat; in addition, perilla leaves are rich in unsaturated fats, which are helpful in removing carbohydrates from the blood.

Compounds and triglycerides increase the elasticity and permeability of capillaries and play a proactive role in preventing cardiovascular and cerebrovascular diseases.

Eggs Strewn with Perilla Leaves Speaking of the simplest delicacies made with perilla leaves, there is nothing better than eggs spread with perilla leaves. It tastes tender, smooth and fragrant.

In the summer, I eat more pasta, roll it into pancakes or steamed buns with a few slices of raw eggs, and it’s really delicious.

Ingredients to prepare: 3 eggs, 6-7 purple sweet potato leaves, oil, salt. Method: Perilla leaves in the Beijing market are usually 5 yuan per tael. To make a spread egg, 6-7 pieces are enough.

Wash the perilla leaves and cut them into shreds, put them into a bowl with three eggs, add a small amount of salt and mix.

Put an appropriate amount of vegetable oil in the wok, bring it to a boil, pour in the egg liquid, and sprinkle it after it solidifies, then it can be scooped out into lumps.

Perilla leaves mixed with tofu. Perilla leaf salad is also very fragrant. The simplest dish here is tofu. Our family will mix it with tofu every now and then.

Use tender southern tofu, a handful of peanuts, two millet peppers, and perilla leaves to mix with cold dishes for digestion and meals.

Ingredients to prepare: a piece of southern tofu, a piece of green pepper, a perilla leaf, a handful of peanut kernels, a small handful of millet, 2 peppers, vegetable oil, light soy sauce, salt, sesame oil. Method: Prepare the necessary ingredients, cut the southern tofu into even pieces and lay it on a military quilt.

On the plate.

Use a rolling pin to roll the peanut kernels into solid particles. Remove the stems and seeds from one green pepper and cut it into small pieces. Wash and chop 2 millet peppers. Wash and cut the perilla leaves into shreds.

Pour a small amount of vegetable oil into the wok, bring to a boil, add chopped millet and pepper, stir-fry quickly and evenly until fragrant.

Then pour in diced green peppers, crushed peanuts, a spoonful of light soy sauce, and a small amount of salt, stir well, turn off the heat for about 2 minutes, and then pour a small amount of sesame oil into the pot.

After frying, pour it into the military quilt and stir it.

Tender chicken wings and chicken legs stewed with perilla are very fragrant when cooked in an iron pot. Adding perilla leaves adds more flavor and reduces the greasiness.

Ingredients to prepare: 8 chicken wings, perilla leaves, appropriate amount of donut, ginger slices, a small amount of vegetable oil, rice wine, light soy sauce, dark soy sauce, salt, and sugar. Method: Prepare the necessary ingredients.

Pour a small amount of vegetable oil into the wok, bring it to a boil and add dongru ginger slices to sauté until fragrant.

Then pour in the chicken wing roots, add a spoonful of rice wine and stir-fry until the color changes.

Pour in a small amount of seasoning, 2 tablespoons of light soy sauce, a little sugar and salt, pour in warm water that has not soaked the ingredients, cover the pot and simmer for about 15 minutes.

In the process of frying the sugar, it will turn red. At the same time, pour in the perilla leaves. After 4-5 minutes, turn off the heat and start the pot.

Perilla leaves can also be used to stew pork belly and duck meat, which taste so good.

Perilla leaves are suitable to be added when frying sugar to bring out the fragrance and remove the greasiness.

Chicken Feet Stirred with Lemon and Perilla Leaves In the hot summer, cold dishes with seasonal characteristics are particularly popular, such as peanuts, edamame, and soaked feet are all gourmet delicacies.

We make the crispy pickled claws at home. It is more suitable to add a small amount of dried lemon slices to enhance the freshness, and add a few pickled perilla leaves to make the aroma stronger, the taste fresher, and more appetizing.

Ingredients to prepare: 500g chicken feet, half a lemon, 6 cloves of garlic, pepper, a handful of wild pepper (including pickled pepper water), 300g perilla leaves, appropriate amount of salt. Method: cut off one pound of chicken feet with kitchen scissors.

Fingernails, cut into large sections.

Put the chicken feet into cold water, then add a handful of peppercorns to remove the fishy smell, wait until it comes to a boil and then simmer for 15 minutes.

After cooking, pick it up and rinse it 2-3 times in cold water to remove the white foam residue.

If you want the chicken feet to be smoother and more elastic, it is recommended to soak them in cold water for about 10 minutes.

Pickled pepper water is sold in markets and shopping malls. One bag can usually pickle 2 pounds of chicken feet. This time I consumed half of the amount.

Cut most of the green lemon into slices, 3-4 millet peppers, 6 cloves of garlic into slices, wash and set aside the perilla leaves.

If it is consumed on the same day, you can put it in a deeper bowl and marinate it for a day as shown in the picture below. Marinate it in the morning and eat it in the evening for a better taste.

It can also be stored in a sealed bottle and refrigerated, so that the flavor will be stronger after 2 days.