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

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

Step 2, after the water boils, add a few drops of edible oil and a little salt, put the treated perilla leaves into a boiling water pot, and take them out of the pot immediately after discoloration;

Step three, 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, remove the roots and wash the millet, cut the millet into small pieces, prepare a small bowl, add soy sauce, vinegar, sesame oil, minced garlic and millet, and stir evenly to make juice;

Step 5, soak the perilla leaves until they are cooled, take them out, squeeze out the water, put the perilla leaves in a plate, pour the prepared juice on the perilla leaves, and then start to enjoy.

Bian Xiao concluded: Perilla leaf is used as an auxiliary material in most cases, but in fact, it is also a good choice to make it into the main material for cooking. Perilla leaf omelet and cold perilla leaf are very classic. Perilla leaves have their own unique fragrance, and just smelling them makes people appetite. It tastes particularly fragrant. Of course, you should eat cold perilla leaves in summer. I often make this cold perilla leaf, so that my family can fully enjoy the delicious food. Perilla leaf is a kind of vegetable which can be used as medicine and food. Proper consumption has a good effect on resolving phlegm and calming the nerves. It is very beneficial to give it to your family once in a while. It is highly recommended that you learn the method of perilla leaf cold salad, and you can make it if you want to eat it in the future.

Cooking tips:

1, don't blanch the cold perilla leaves directly, add more 1 step, and add two more samples, namely salt and cooking oil, to ensure the taste of the perilla leaves, which is especially delicious even after blanching;

2. soak the perilla leaves in water for a while in advance. You can add a little flour to the water, which can absorb the impurities on the surface of perilla leaves, which is cleaner and more hygienic. Remember to soak them in cold boiled water until they get cold. This kind of perilla leaves is more delicious.