The ways to consume fresh perilla leaves are: cold perilla leaves, dry fried perilla leaves, and with sashimi.

1, cold perilla leaves

Perilla can be made into coleslaw, in the production of the time, you need to put the fresh perilla leaves in lightly salted water soaked for half an hour, removed after careful cleaning, cleaned after the removal of water, put in a larger pot, add an appropriate amount of sesame oil, put monosodium glutamate and vinegar and soy sauce and other seasonings, and finally put an appropriate amount of garlic paste can be.

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2, dry fried perilla leaves

Perilla leaves can be fried to eat, fried perilla leaves before you should be fresh perilla leaves washed, remove the water, and then put the right amount of flour in a bowl, add egg whites and salt and monosodium glutamate, and then put the right amount of water into a paste, oil heating and other oil temperature heated to seven or eight percent hot, put the fresh perilla leaves, dipped into the right amount of batter, and then put it in a frying pan fried to the surface of golden brown, remove it and plate. The surface of the golden brown, after removing the plate to eat the time to eat jiaojiao salt rolling flavor is particularly good.

3, with sashimi

Perilla leaves is a warm stomach detoxification and remove the odor of the healthy ingredients, usually he can eat with sashimi, when eating, you can perilla leaves in the palm of your hand, and then put the sashimi on the perilla leaves, and then perilla leaves it wrapped up, and then use the seasoning sauce directly to eat can be adjusted.

Perilla time management

1, perilla in the production period need to be combined with the growth of timely application of urea 7 to 8 times, each time about 10 kg. Throughout the growth period, perilla requires more water, requiring the soil to remain moist. Perilla planting early growth is slow, it is difficult to compete with weeds, so we should timely plow and weed, in order to facilitate the rapid growth of plants.

2, perilla in the planting of 20 ~ 25 days after the need to remove the first crop of leaves, the fourth section of the following old leaves to be completely removed, the fifth section of the above to reach 12cm wide leaves removed for pickling.

3, in the management of perilla, pay attention to timely branching. Because the perilla branching force is extremely strong, if not timely removal of forked branches, both will consume a lot of nutrients, but also affect the growth of perilla genuine leaves, reducing the total number of leaves and lead to a reduction in yield.