It's amazing, but it smells good. Wash perilla, dry it in the sun, soak it in a jar or bottle with white vinegar, or put some green plums. Take it out when you have enough time, put it in your rice bowl and sprinkle with sugar. Delicious and appetizing. Especially purple, it's dazzling. Hunan's special snack perilla ginger should be the same.

Perilla frutescens (named after the purple back of its leaves, also known as perilla leaf, leaf perilla stem, also known as red perilla and chicken perilla), domestic perilla frutescens (commonly known as domestic perilla frutescens, with better quality than wild perilla frutescens) and perilla leaf (referred to as perilla leaf, also known as perilla leaf stem, referred to as perilla leaf). Good at solving external problems), tender perilla leaves (picked when flowers bloom in Zhengmao Ye from June to August). Its leaves are big and purple, thick and tender, and it is better to be vigorous, which is called tender perilla leaves. Perilla stem (the main stem of Perilla is soaked in washing water, cut into sections, dried and used as medicine) is called Perilla stem for short. He is good at promoting circulation of qi, regulating stomach, stopping vomiting, sweating and relieving exterior weakness), old perilla stem (refers to those who cut the ground in late autumn, remove twigs, leaves and fruits, and dry them in the sun for medicine), tender perilla stem (refers to those who cut coarse japonica rice in late summer and dry them in the sun for medicine, and tender perilla stem is better for medicine), and fried perilla leaves (refers to those who fry the perilla leaves with slow fire and release them).