Dried Perilla

Dried Perilla

Introduction:

"There are two kinds of perilla, one of which is purple on the back of the leaf and has a sweet fragrance. It is often used to mash the fresh perilla leaf and tender ginger, add salt to mix with white cut pork and white cut duck, or use the fresh perilla leaf to add garlic and salt to mash for cold dish. It has the function of promoting Qi, strengthening stomach, helping digestion, sweating and dispelling cold. It is commonly used in the folk to fry snails with fresh perilla leaves. On the one hand, it can make them fragrant and delicious, and on the other hand, it can detoxify them. Perilla is commonly used as a traditional Chinese medicine in China, while the Japanese are mostly used for cooking, especially when eating sashimi. In a few areas of China, it is also used as a vegetable or tea

Production steps:

Materials required:

Perilla leaf: a handful

matters needing attention:

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: Original