What is the efficacy of dried perilla leaves
Dry perilla leaves have been published to dispel cold and gas broadening, gas and tire, cough and asthma, broad bowel moisturizing, the efficacy of fish and crab poison. It can be used to soak water to drink, can also be used to cook fish or steamed crab with a little can increase the aroma, can also be used to remove fishy.
The method of drying perilla leaves
The freshly picked perilla leaves (also with roots) are washed clean with water.
The cleaned perilla drained of water, evenly spread on the bamboo grate, because it contains volatile substances, generally take the method of shade drying, should not be directly exposed to the sun.
During the drying period, pay attention to timely turning, you can avoid mold and deterioration.
Can the perilla leaves be eaten raw
Usually can be eaten raw. Perilla leaves are generally not toxic, moderate consumption can play a role in relieving the role of the cold and also has the effect of qi and stomach, but also can play a role in detoxification and sterilization, usually can be made into a cold dish, but also can be wrapped in sashimi to eat, to remove the fishy flavor, but also can kill the bacteria and parasites on the sashimi. But pay attention to the body fire is not suitable for people to eat, so as to avoid vomiting, and do not long-term use.
How to eat perilla leaves
A, perilla stewed duck
The most important feature of this dish is the perilla young leaves of the flavor is stewed all the fresh aroma of the duck, eat a mouthful of a special aroma. It is said that this special aroma has a bactericidal and antiseptic effect. Eat perilla can dissipate cold, gas, fish and crab poison, and stomach, sweating, cough phlegm, diuretic, blood, sedative effect.
Water duck is supposed to be cool, so in this hot and rainy season, eating this dish can treat wind-cold cold, headache, chest tightness and other symptoms. The broth from the simmered duck is mixed with the fragrance of perilla, which is appetizing. The taste is even more extraordinary if it is accompanied by mint which is cooling, fire-reducing and refreshing. .
Second, shiso plum tea
Ingredients: fresh shiso 2 branches, 5 plums, 4 cups of hot water
Practice:
1, fresh shiso washed and spare.
2, take a small pot into the fresh perilla, plums, pour hot water, about 3 minutes until the flavor has been released.
Third, shiso meat congee
Ingredients: shiso, lean pork, soy sauce, peanut oil, salt, sugar, pepper, congee bottom.
Practice: first perilla with slow fire fried incense, standby. Pork minced into minced, with the appropriate amount of salt, sugar, pepper, peanut oil, soy sauce seasoning mix well and spare. Open the stove to the bottom of the congee boil, under the fried perilla and seasoned minced pork boiled, and finally seasoned on the pot will become.
Fourth, shiso lily fried lamb
Main ingredients: lamb Accessories: lily, green and red peppers, onions, shiso Seasoning: salt, chicken essence, sugar, black pepper, red wine
Practice;
1, cut the lamb into small slices and then add salt, wine, pepper and other seasonings. Green and red peppers take out the seeds, onion cut into small dices, perilla cut into thin julienne, lily wash.
2, sit in the pot on fire pour oil, oil hot under the marinated lamb, lily, onions, green and red peppers stir fry for a few moments on high heat, add salt, chicken essence, sugar seasoning, cooking a little red wine out of the pot, when serving and perilla can be mixed well. Characteristics: fresh, smooth and tender, rich, with the characteristics of Central Asian flavor.
Five, perilla fried cucumber
Ingredients: perilla, cucumber.
Practice: perilla leaves cut into pieces, cucumber slices. When the oil is hot to seven or eight, put the perilla burst incense, and then add the cucumber slices and fry until the color becomes darker, add salt out of the pan.
Taste: In the color of the dish, the green-purple of perilla plus the lime green of cucumber complement each other. Eat when you can taste the light flavor of perilla, but also to taste the cucumber's light and refreshing, the cucumber is only fried to half-cooked, so that the texture is more refreshing and tender, but also highlights the perilla's fragrance and beauty.