Perilla leaves are widely used. Stir-fried snails with perilla, stewed chicken with perilla, and cold perilla leaves are all very classic practices. You can choose different practices according to your personal preferences. Among them, cold perilla leaves are very popular among adults and children, so I often make them. The practice of cold perilla leaves is actually very simple. Grasp the methods and skills, and remember not to directly blanch perilla leaves in the pot and add more/. The prepared perilla leaves will be more tender and delicious. I learned the method of cold-mixed perilla leaves, and I can cook them whenever I want. The cold-mixed perilla leaves are simple and easy to learn, and the taste is delicious. It is a pity to miss them. I will share them with you below.

How to cold-mix perilla leaves:

Spare ingredients: perilla leaf 1 spoon, light soy sauce 1 spoon, a little sesame oil, vinegar 1 spoon, 2 millet peppers and 4 cloves of garlic;

Production process: Step 1, prepare a proper amount of fresh perilla leaves, soak them in clear water for 10 minute in advance, then carefully clean them, put them in a pot, blanch them in water, and add water to the pot;

Step 2, after the water is boiled, add a few drops of cooking oil and a little salt, put the processed perilla leaves in a boiling water pot, and take them out of the pot immediately when they change color;

Step 3, immediately soak the blanched perilla leaves in cold boiled water prepared in advance. In this process, after peeling garlic, pat it flat and then cut it into fine garlic;

Step 4, after removing the roots of Xiaomi spicy, wash it, cut Xiaomi spicy into small pieces, prepare a small bowl, add soy sauce, vinegar, sesame oil, minced garlic and Xiaomi spicy, and stir evenly to form a juice;

Step 5, after soaking the perilla leaves until they are cool, take them out, squeeze out the water, put the perilla leaves in a plate, pour the prepared juice on them, and you can begin to enjoy them.

Summary of Xiao Bian: Perilla leaves are used as auxiliary materials in most cases, but in fact, it is also a good choice to make them into main ingredients for cooking. Perilla leaf egg cakes and cold perilla leaves are very classic. Perilla leaves bring their own unique fragrance, which makes people have a good appetite just by smelling them. Eating is particularly fragrant. In summer, of course, I want to eat cold perilla leaves. I often make this cold perilla leaf to let my family fully enjoy the delicious food. Perilla leaf is a kind of edible and medicinal vegetable. Eating it properly has a good effect on eliminating phlegm and calming the nerves. It is very beneficial to give it to your family once from time to time. It is very recommended that you learn the practice of cold-dressing Perilla leaf, and you can make it at will if you want to eat it in the future.

Cooking tips:

1, don't directly blanch the cold perilla leaves in the pot, add 1 step, and add two more samples in the boiling water pot, that is, salt and edible oil, so as to ensure the taste of the perilla leaves, and make them particularly fresh and delicious even after the blanching step;

2. Soak the perilla leaves in clear water for a while in advance. You can add a little flour to the water, so that the impurities on the surface of the perilla leaves can be absorbed, which is more clean and hygienic. Remember to soak them in cold boiled water until they are cool after blanching, so that the perilla leaves are more delicious to eat;

3, to make cold salad, the matching of seasoning juice is very important, in which minced garlic and millet are indispensable, which can enrich the overall taste, and Chili oil can also be matched, which is delicious.

Cold perilla leaves, master the methods and skills, are fresh, juicy and delicious, and people can become addicted after eating them once, especially suitable for this season. If you think this practice is not bad, you are welcome to collect it and learn it, or share it with more people in need!