Ingredients: perilla leaves

Accessories: onions, garlic

Seasonings: chili powder, soy sauce, salt, sugar, oil

Method:

1. Wash the perilla leaves one by one. If you have good teeth, you can go directly to the second step. If you like a softer taste, just do a dozen perilla leaves. Stack them on the ground and put them on the pot to steam (I personally recommend this method). After the water in the pot boils, place the perilla leaves on the drawer and steam for 5 to 10 minutes. The time is also adjusted according to the taste. The longer the perilla leaves become, the softer they will become.

2. Chop green onions and minced garlic (you can omit the garlic if you don’t like the smell of garlic). Find a bowl, pour soy sauce, a small amount of salad oil, add salt and sugar, and add chili powder. You can add more if you like it spicy. Finally add chopped green onion and minced garlic and stir evenly.

3. Find a container with a lid, use a small brush (you can also use the bottom of a spoon if you don’t have a brush), dip it in the seasoning and brush a layer on the bottom of the container, and then put a perilla leaf in it. , then dip the perilla leaves in the seasoning and brush it once, put in another one, and brush it again. Repeat this until all the perilla leaves are coated with the seasoning and place them in a container. Finally, pour the remaining seasoning from the top. That is, the production is completed. Close the lid, put it in the safe compartment of the refrigerator, and eat as you go.

Attachment: When placing perilla leaves, it is best to face the petiole in one direction, so that when eating, you can take it out by holding the petiole, which is very convenient. After about ten pieces, turn the petiole in another direction and continue swinging. If you find it troublesome to brush one leaf at a time, you can brush two at a time, which is equivalent to soaking every leaf with flavor