Fresh leaves are mixed raw, dipped in warm salt water and monosodium glutamate in a container, put into a plate and eaten with a small amount of cooked oil, which is delicious and beneficial to the absorption of various vitamins; Wrapped in sashimi with perilla leaves, eaten raw with seasoning, or mixed with shrimps and crabs to eat a proper amount of raw perilla leaves has the function of detoxifying and warming the stomach; Hot pot rinse: put it in hot pot with seafood and meat, and eat it when it is slightly hot. It won't take long, and then drink its soup. It's delicious.
Question 2: How to eat perilla leaves?
condiments
Glutinous rice 2 kg
Half a catty of pork stuffing
10 persimmon pepper
condiments
Sheep parsley
1 small handle
purple perilla
1 many
condiment
salad oil
Proper amount
salt
4 grams
verdant
1 root
Light soy sauce
Proper amount
sesame oil
1?o'clock
pepper
1?o'clock
therapy
Proper amount
How to eat perilla leaf rice?
1. Dice coriander and onion, and put them in a large basin for later use.
2. Handling green peppers: cut off the roots of green peppers and take out the pepper cores, being careful not to break them. Don't throw away the pepper core, chop it up and put it in the stuffing.
3. Add meat stuffing, add soy sauce, pepper, salt, oil and sesame oil to taste (the taste is salty, but not too salty).
4. Add a spoonful of beef powder and mix well.
5. Add a handful of dried perilla leaves and continue to stir evenly (the aroma of Chili rice mostly depends on the unique fragrance of perilla leaves, so it must not be omitted)
6. Put the prepared meat stuffing into the glutinous rice soaked 2 hours in advance and stir well (there should be pig blood that tastes better, but I forgot to buy it that day, so I didn't put it).
7. Mix glutinous rice and minced meat thoroughly and evenly.
8. Put the prepared glutinous rice stuffing into the green pepper bowl and take it out in 8 minutes.
9. Put the packaged Chili rice into a steamer, turn to medium-low heat for 30 minutes after the water boils, and steam the glutinous rice.
Cooking tips
1, green peppers must be green peppers with complete appearance and big belly, because they are used as containers.
2, glutinous rice needs to be soaked for 2 hours in advance.
3. Beef powder and perilla leaves are essential ingredients.
4, if there is pig blood, it should also be transferred in moderation, which tastes better.
5. Put cold water into the pot. After the water is boiled, turn to low heat and steam for about 30 minutes. Put enough water at a time, don't add water in the middle.
Cuisine characteristics
Chili rice is seasoned with glutinous rice and a little celery, green peppers, meat stuffing, pig blood and perilla leaves, mixed evenly, put into a "bowl" of big green peppers and steamed in a pot. Steamed glutinous rice is soft and glutinous, fragrant but not greasy. You can also dip in soy sauce, which is more delicious. Because there is food, meat and rice, it is never too much to eat a meal!
Question 3: How to eat perilla leaves? Very delicious. Personally, I prefer to pickle them. Perilla leaves, that is, perilla leaves, can be used as medicine, and are eaten fresh in the south. My family usually uses perilla leaves to copy snails and dog meat, which is particularly fragrant:) The taste is very special, the leaves are rough and the taste is slightly pungent. It can dispel cold, cure cough and asthma, and most importantly, it can accelerate metabolism and reduce fat and weight! ! Therefore, Su Ye tea not only has the magical effect of losing weight, but also plays a role in preventing colds and protecting the throat! 1, honeysuckle and perilla leaf tea (best used in winter): materials: honeysuckle and tea each 10g, perilla leaf and mint 5g. Practice: put them together in a cup and brew with boiling water once a day. Efficacy: accelerate metabolism, clear away heat and toxic materials, and use it best when catching a cold! ! You can also lose weight! 2. Ginger and Suye tea material: 4 slices of ginger, Suye 10g, green tea 15g. Practice: put it in a pot and add water to boil for 5 minutes. Dosage: once a day, the effect: relieving diarrhea, burning fat, especially losing weight in waist and abdomen, with obvious effect (this is also the tea I have been insisting on eating recently).
Question 4: How to eat perilla leaves? Perilla frutescens has been planted and applied in China for more than 2000 years, mainly used in medicine, oil, spices, food and so on. Its leaves (perilla frutescens), stems (perilla frutescens) and fruits (perilla frutescens) can all be used as medicine, its tender leaves can be eaten raw and made into soup, and its stems and leaves can be soaked.
Perilla frutescens has the functions of sweating, relieving exterior syndrome, regulating qi and detoxifying fish and crab, but it should be used with caution for patients with qi deficiency, yin deficiency and fever.
How to eat perilla leaves is as follows:
Fresh leaves are mixed raw, soaked in warm salt water and monosodium glutamate in a container, put on a plate and eaten with a small amount of cooked oil, which is beneficial to the absorption of various vitamins.
Deep-frying: Add a little flour, a little salt and monosodium glutamate to the egg white, make it into porridge, put the leaves up and the back down, fry it in warm oil until it is moderate, and then add salt and pepper to eat.
Perilla leaves are wrapped in sashimi, dipped in seasoning and eaten raw, or mixed with shrimps and crabs to eat a proper amount of raw perilla leaves, which has the effect of detoxifying and warming the stomach.
Hot pot rinse: put it into hot pot together with seafood and meat. Eat it while it is hot and then drink its soup.
Fresh leaves are eaten raw with horseradish or sweet noodle sauce, which is nutritious.
Question 5: Can fresh perilla leaves be used for cooking? How to eat delicious and delicious? Yes, stir-fried bullfrog with perilla leaves. It is spicy, mixed with perilla and soaked with perilla leaves, sauce and white sesame seeds. Delicious and delicious!
Question 6: How to eat perilla? Fresh purple fragrance. Perilla porridge-
I. Raw materials: 1. Materials: japonica rice 100g, perilla leaf 15g.
2. Seasoning: brown sugar.
Second, the method:
Cook porridge with japonica rice, add perilla leaves to the porridge, and then add brown sugar and stir well.
Description: Folium Perillae has the functions of dispersing lung, dispelling cold, promoting qi and relaxing the middle energizer, and is made into porridge with japonica rice for invigorating spleen and regulating stomach. Suitable for colds, coughs, chest tightness and other diseases. Perilla porridge is a good food for strengthening stomach and relieving summer heat.
Perilla beverage-
1. Raw materials: 1. Ingredients: 3-5 slices of fresh perilla leaves.
2. Seasoning: white sugar.
Second, the method:
Wash and drain perilla leaves, put them in a cup and brew with boiling water, and add sugar to make a cool drink.
Question 7: How to eat perilla? (1) How to eat perilla leaves?
Step 1: Fresh leaves are mixed. After soaking in warm salt water and monosodium glutamate in a container, put it in a plate and add a small amount of cooked oil to serve. It is delicious and memorable, which is beneficial to the absorption of various vitamins.
Step 2: fry: add a little flour, a little salt and monosodium glutamate to the egg white, make it into porridge, put the leaves up and the back down, fry it in warm oil until it is moderate, and then add salt and pepper to eat.
Step 3: wrap sashimi with perilla leaves, dip it in seasoning and eat it raw, or mix shrimps and crabs to eat a proper amount of perilla leaves, which has the effect of detoxifying and warming the stomach.
Step 4: Hot pot rinse: Put it in hot pot with seafood and meat, eat it when it is slightly hot, and then drink its soup, which is very delicious.
Step 5: Fresh leaves are eaten raw with horseradish or sweet noodle sauce, which is extremely fresh, natural and nutritious.
Question 8: How many fresh perilla leaves can I eat at a time? Two at most, the same amount as Erguotou.
Question 9: How to cook perilla? Perilla porridge-1. Composition: 1. Materials: japonica rice 100g, perilla leaf 15g. 2. Seasoning: brown sugar. Second, the method: cook porridge with japonica rice, add perilla leaves to the porridge, and then add brown sugar and stir well. Description: Folium Perillae has the functions of dispersing lung, dispelling cold, promoting qi and relaxing the middle energizer, and is made into porridge with japonica rice for invigorating spleen and regulating stomach. Suitable for colds, coughs, chest tightness and other diseases. Perilla porridge is a good food for strengthening stomach and relieving summer heat. Perilla beverage-1. Raw materials: 1. Ingredients: 3-5 slices of fresh perilla leaves. 2. Seasoning: white sugar. Second, the method: wash and drain the perilla leaves, put them in a cup and brew with boiling water, and add white sugar to make a cool drink. Description: This beverage has the effect of invigorating stomach and relieving summer heat. Drinking it by healthy people in hot weather can stimulate appetite, help digestion, prevent heatstroke and cool down, and prevent colds, chest tightness and other diseases.