This is better than eating, especially like the fragrant taste of perilla leaves, so I learn from Korean friends around me.

Ingredients: half a catty of perilla leaves, Korean seedless pepper powder, shallots, garlic and soy sauce.

Practice:

1, wash the perilla leaves one by one, put them aside and control the water;

2. Put appropriate pepper powder into a bowl, heat the oil temperature to six minutes, and pour it into the bowl;

3. Wash and chop shallots, and crush garlic into pieces;

4. Pour part 2 and part 3 into soy sauce and mix well;

5. Wipe the cotyledons of perilla one by one and pile them together. You can eat it in about 4 hours.

note:

1, the most troublesome thing is to wash the cotyledons of perilla, one by one, which is very tiring;

2. Korean pepper is not very spicy and tastes good;

3. After the perilla leaves are marinated for a while, the soup will be served. When eating, you can take the following first.

4. The key to Korean kimchi is to adjust the sauce. Everyone's taste is not exactly the same. Feel it yourself.