Ingredients: Folium Perillae

Accessories: onion, garlic

Seasoning: Chili noodles, soy sauce, salt, sugar and oil.

Exercise:

1. Wash the perilla leaves one by one. If you have a good mouth, you can go directly to the second step. If you like soft taste, stack dozens of perilla leaves and steam them in a pot (personally recommend this method). After the water in the pot is boiled, put the perilla leaves on the drawer and steam for 5~ 10 minutes, and the time is also adjusted according to the taste. The longer the time, the softer the perilla leaves will become.

2, cut chopped green onion, garlic, (don't like garlic), find a bowl, pour soy sauce, a small amount of salad oil, add salt and sugar, put Chili noodles, how much is appropriate, you can put more if you like spicy, and finally put chopped green onion and garlic and mix well.

3. Find a container with a lid, dip a layer of seasoning in the bottom of the container with a small fine brush (the bottom of the spoon can be brushed), then put a piece of perilla leaf in it, brush the seasoning again, put another piece in it, brush it again, and so on until all the perilla leaves are coated with seasoning, put it in the container, and finally pour the remaining seasoning from above, that is, the production is completed. Cover it, put it on the safe layer of the refrigerator and carry it with you.

Note: When placing perilla cotyledons, it is best to point the petiole in one direction, so that the petiole can be taken out in the middle when feeding, which is very convenient. After about ten pieces, turn the petiole to the other direction and continue to swing. If one brush is troublesome, you can brush it twice, which is equivalent to dipping every leaf with flavor.

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