Classification and application of perilla There are many kinds of perilla, specifically, there are many varieties, and there are three common ones: one is called Perilla frutescens, and the other is green leaves and white flowers. There is a kind of perilla whose front leaves are green and then purple, and there is another kind of perilla whose front leaves and back leaves are purple, which is called red perilla. Each kind of perilla has different uses.

Perilla frutescens: Perilla frutescens is common in northern China. Strong adaptability, low requirements for soil, like to grow in a warm and humid climate, hard-working, not drought-tolerant. As far as I can remember, there were many things around my hometown and I ate a lot. The common practice is to dry-fry or marinate and then cold-mix. This kind of perilla Koreans also like to use fresh perilla leaves when they barbecue.

Perilla frutescens: If Perilla frutescens tastes like mint, it is much heavier and a little spicy. This perilla is widely used in southern China, and is often used as a delicious condiment.

Perilla frutescens is used for seasoning, which has obvious deodorizing and flavoring effects, and also has strong flavoring effect. Especially, it has obvious effect on enhancing the fragrance and removing the fishy smell of fish. This is because perilla leaves contain perillaldehyde, L- limonene, arginine, pinene and other components, especially alkenes react with odor compounds in meat or fish ingredients, thus achieving obvious masking effect.

In many areas in the south, many friends like to put perilla leaves in kimchi jars to prevent kimchi from producing white spots. This makes use of the antiseptic effect of perilla frutescens, and perillaldehyde and pinene in perilla frutescens have strong antifungal properties.

In addition, in Japan, there is also a kind of violet, which is mostly used for cooking and is an essential companion for Japanese sashimi. The leaves are short or pointed, and the edge above the base is thick and serrated. In Japanese cuisine, they are not only used for decoration, but also for disinfection and sterilization.

Perilla frutescens: As mentioned above, Perilla frutescens is a medicinal and edible plant. This kind of perilla is often used in medicine, and its whole leaves are purplish red. Perilla frutescens can be used as traditional Chinese medicine because it contains vanillin and other components. Since Mu Zi is not qualified for Chinese medicine, I won't go into details here.

In addition, in view of its bright color, the juice made from fresh perilla leaves can also be used for dyeing and flavoring cakes, sweets, dried plums and preserves.

Share a common method of steaming fish with perilla:

1. Take a fish (about 1000g), slaughter it, wash it and replace it with a flower knife.

2. Put the fish on the plate and put a chopstick under it (to make it mature quickly). Add water to the steamer and bring to a boil. Steam the fish for about 3 minutes and drain.

3. 50 grams of perilla, 30 grams of ginger, and a little red pepper. Add about10g of salt and put it on the fish. Then steam in a steamer for about 6 minutes until cooked. Take out, pour 50 grams of steamed fish soy sauce into a fish dish and sprinkle a little chopped green onion on the fish.

4. Add 100g cooking oil to another pot, heat it to 50%, and pour in shallots and stir fry.