Today we share with you a perilla cucumber practice, perilla and cucumber are summer seasonal ingredients, the two together with a delicious fragrance, very appetizing, many people mentioned the summer cucumber, the first thought is to be cold, because of the weather is hot, eat a bit of cold dishes appetizing, but we have this fried cucumber today, although it is a hot dish, you do well is also appetizing and tasty, more than the cold cucumber under the wine and rice.

Cucumber is not strange, but perilla many friends will not recognize, perilla is a kind of similar to cilantro, onions and so on can be used as a spice dish, it is mild, there is a dispersal of cold, stimulate the secretion of sweat, its special smell can go fishy, fragrance, but also to prevent the flu virus, summer often eat on the body is very good, the home has a balcony, go to the market to buy a pot, planted in the balcony, every time to eat pinch a few pinches, the market is very good. Each time you want to eat pinch a few, pinch it and continue to grow, so that a summer will have to eat endless perilla, in addition to used to fry cucumbers, perilla can also be used to fry fish, fried tofu, scrambled eggs, no matter how to do are particularly tasty.

Shiso pan-fried cucumber

Materials: one cucumber, a handful of shiso leaves, red chili pepper, green chili pepper, a piece of ginger, a few grains of garlic, a spoon of soy sauce, a spoon of cooking wine, a spoon of oyster sauce, a little monosodium glutamate, salt.

Steps:

1, cucumber peeled, cut into thin slices, I cut a diamond-shaped slice, the first side of the cucumber cut 45 degrees, and then in the vertical, vertical cut down, so that you can cut a beautiful diamond-shaped slice.

2, wash the perilla leaves, chopped, green and red chili pepper also chopped, ginger shredded, garlic patted and cut small, this dish is a quick dish, the ingredients are ready, frying time will not be busy.

3, the frying pan is hot, and then into the cucumber slices stir fry, so that each piece of cucumber as far as possible are dipped in oil, frying flavor.

4, when the cucumber fried, the green and red chili pepper, ginger, garlic into the cucumber, high heat and quickly stir fry the spice flavor.

5, after the chili breaks, add a spoonful of cooking wine, a spoonful of soy sauce, a spoonful of oyster sauce, the cucumber fried color.

6, then add perilla, salt and a little monosodium glutamate to taste.

7, stir fry evenly out of the pan, eat while hot or cooled to eat are delicious.

Tips:

Often in the south, this dish is called perilla fried cucumber, so cucumber fried in advance to fry for a while, so that the cucumber slices try to dip into the oil on both sides, cucumber fried after eating a meaty texture, soft and tough, especially tasty;

Steamed this dish, do not add water, or the water flavor is too heavy, affecting taste;

This dish is not to add water, or water flavor is too heavy, affecting taste;

The chili pepper try to choose spicy some of the hot, and then the chili peppers are not too heavy, and the water is too heavy. p>Chili try to choose some spicy chili, summer eat up only appetizing, chili and perilla are sweating, eat super comfortable.