Perilla frutescens is not only a kind of food, but also a good Chinese herbal medicine, which can be used as medicine, oil, seasoning and edible. The leaves, stems and fruits of Perilla frutescens can be used as medicine, and the young leaves can be eaten raw. It is a multi-purpose plant, which has attracted worldwide attention and has very high medicinal value.
Efficacy and function of perilla leaves
The nutritional value of perilla frutescens is very high, with low sugar, high fiber, high tiger and high mineral elements. It also contains active oxygen, which can delay aging. Folium Perillae also has the functions of strengthening brain, delaying aging, lowering blood lipid and resisting thrombus.
Perilla leaf is the leaf of Perilla frutescens, which is pungent in taste and warm in nature. It has the functions of relieving exterior syndrome, dispelling cold, expelling wind and promoting qi circulation, regulating qi, regulating middle energizer and regulating stomach. Perilla frutescens is commonly used in clinic for soothing liver, promoting qi circulation, relieving pain and dredging collaterals, and also for resolving phlegm, relieving cough and asthma.
Perilla leaves boiled with perilla and ginger can relieve symptoms such as vomiting, diarrhea and abdominal pain caused by seafood. Folium Perillae can be used for treating common cold, fever, aversion to cold, dizziness and nasal congestion, and has the functions of dispelling cold and preventing cancer.
Edible method of perilla leaves
1. Stir-fry perilla leaves: pick fresh perilla leaves, rinse them repeatedly with clear water, and drain the water for later use. Take three spoonfuls of flour, one spoonful of starch, one egg, a little pepper and salt, add water and stir into a paste. Both sides of perilla leaves are dipped in egg powder paste and fried in 70% hot oil pan.
2. Mix perilla leaves: wash the newly picked perilla leaves, blanch them in a hot water pot, and let the water cool. Mix Chili noodles, garlic paste, Jiang Mo, sugar, soy sauce, vinegar essence and monosodium glutamate, and then mix cool perilla leaves with mixed seasoning.
Taboo of Perilla Leaves
Patients with qi deficiency, yin deficiency and fever should use perilla leaf with caution. It is not recommended to eat perilla leaf for a long time, because perilla ketone contained in it is toxic and irritating, and oxalic acid contained in it will lead to excessive deposition in the human body, damage the nervous system and digestive system, and harm the spleen and stomach.