Method 1: Braised duck with perilla

Prepare the following ingredients: 500 grams of duck meat, 1 handful of perilla, a little oil, 1 teaspoon of salt, a little green onion, 1 piece of ginger, garlic 3 cloves, a little water starch, 1 tablespoon Zhuhou sauce, 1 tablespoon white vinegar, a little white wine, 1 teaspoon white sugar

The specific method is as follows: chop the duck into small pieces, blanch it and marinate it with ginger, garlic and white wine Make it, chop off the smell, heat the oil pan, sauté the ginger and garlic, add the perilla and stir-fry until fragrant, then add the duck meat and stir-fry until fragrant. After seasoning, add an appropriate amount of water and simmer the duck for 20 minutes, and finally thicken it. Ready to serve!

Method 2: Stir-fried snails with perilla

Prepare the following ingredients: 500 grams of snails, 20 grams of perilla, 1 nine-story pagoda, 1 tablespoon of soy sauce, 1 piece of ginger, 5 cloves of garlic, 1 red pepper, 1 tablespoon white wine, appropriate amount of sugar, appropriate amount of water

The specific method is as follows: cut off the tail end of the snail, wash it, blanch it in boiling water, and wait until the water boils again Take it out, drain the water and set aside. Dice the red pepper, wash the perilla and basil and chop into fine pieces. Pour 2 tablespoons of oil into a Chinese pot, heat it up, add minced ginger, diced chili, Saute the minced garlic until fragrant, then add all the seasonings and a little water and mix well. Add the snails and simmer for 5 minutes. Finally add the purple and nine-layer pagoda, stir-fry together and serve!

Method 3: Chicken shreds with perilla salad

Prepare the following ingredients: 1 pound of chicken breast, 1 small handful of perilla, a few drops of sesame oil, 10 grams of soy sauce, 10 grams of oyster sauce, garlic 8 grams of chicken breast, 1 gram of salt, 20 grams of chili oil, 10 grams of rice vinegar, 1 gram of ground pepper, and 1 gram of Sichuan peppercorns

The specific method is as follows: It is best to buy fresh chicken breast, so you can eat it with confidence. The price is not much expensive. Remove the hard bones and divide it into two halves. Add ginger slices and steam for 13 minutes in a steamer. Remove the ginger slices from the steamed chicken breast and immediately run it through ice water. This step is essential. It is a cold dish. The key to the delicious taste of the shredded chicken is to gently pull it apart and let it cool. Wear gloves and tear the chicken breast into shreds, as thin as possible to make it easier to taste. Shred the perilla and mince the garlic. If you like spicy food, prepare more. For millet pepper, mix soy sauce, oyster sauce, chili oil, pepper, Sichuan pepper powder, salt, and vinegar to form a sauce. Pour the sauce into the shredded chicken, stir evenly with chopsticks, and then stir in minced garlic and perilla. The leaves are ready to serve.

Method 4: Stewed fish with perilla

Prepare the following ingredients: 2 crucian carp, 1 handful of perilla, appropriate amount of oil, 1 green onion, 1 piece of ginger, 3 cloves of garlic, dried 5 chili peppers, 1 tablespoon cooking wine, 1 tablespoon light soy sauce, a little dark soy sauce, 1 tablespoon bean paste, a little sugar

The specific method is as follows: remove the scales, fins, belly and gills of fresh fish, clean and drain Dry the water, clean the perilla leaves, drain the water, heat the pan, sauté the onion, ginger, garlic, and dried red pepper segments. When the aroma comes out, put the fish into the pan flatly, fry over medium heat, and cook the cooking wine along the edge of the pan , add a little light soy sauce and dark soy sauce, add just submerged hot water, add sugar and a spoonful of bean paste, simmer over medium heat until the soup is halfway through, add perilla leaves, and adjust the saltiness with salt, and cook for a while Yes, sprinkle some chopped green onion and serve!

Method 5: Perilla omelette

Prepare the following ingredients: 200 grams of perilla, 2 eggs, 2 green and red peppers, 3 grams of ginger, 3 grams of refined salt, light soy sauce 1 tablespoon, 30 ml of cooking oil

The specific method is as follows: remove the old stems and leaves of perilla, clean and drain them, wash the green and red peppers, remove the seeds and cut them into pieces, shred the ginger, and chop the drained perilla. At the end, put it into a deep bowl, break in the eggs, add refined salt, stir evenly, pour cooking oil into the pot, add the perilla egg liquid when 50% of the heat is hot, fry until the egg liquid is solidified, take it out and set aside, put in another oil pan, add Add shredded ginger to a pot, add green and red peppers, stir-fry until raw, add light soy sauce, add a little salt, add the previously fried perilla eggs, stir-fry well, turn off the heat, and serve.