Special steamed rice with perilla leaves

Special steamed rice with perilla leaves

Introduction:

"Suziye is a very special vegetable that everyone likes very much. It's usually used for barbecue in Korean cuisine. The special aroma of perilla leaves is blended with barbecue, which is not only greasy but also memorable. I like to eat steamed rice with vegetables, so I also use the leaves of Perilla to make steamed rice, which tastes like... Ha ha ~ ~ ~ I don't tell most people about it! "

Production steps:

Step 1: wash the cotyledon of Perilla frutescens with running water and control it to dry.

Step 2: shred the dried tofu skin, carrot and onion, and dice the ham sausage.

Step 3: Cool cooked rice.

Step 4: blanch the dried tofu in a pot.

Step 5: pour the eggs into the pot, stir fry them with chopsticks, then stir fry the carrots in the pot and pour them out (the photo of this step is blurred, omitted).

Step 6: mix garlic chili sauce, oyster sauce, some dried tofu and other ingredients with rice.

Step 7: put the mixed rice on two stacked cotyledons, fold the bottom of cotyledons up, and roll the left and right sides of cotyledons together.

Step 8: wrap the boiled dried bean curd on the rice dumpling and make a knot on the back.

Materials required:

Cotyledon of Perilla frutescens: moderate amount

Rice: right amount

Eggs: right amount

Carrot: right amount

Onion: right amount

Ham sausage: right amount

Dried shredded tofu: right amount

Oyster sauce: right amount

Garlic chili sauce: right amount

Note: the ingredients of mixed rice can be adjusted according to your own taste, but you should pay attention not to grab the taste of Perilla cotyledons.

Production difficulty: simple

Process: others

Production time: 20 minutes

Taste: Vanilla