Here are 8 traditional ways to cook it taught by the older generation. It can stimulate appetite, remove greasiness and eliminate dampness. It's a pity if you don't know how to eat it!
Perilla is a treasure, every part of it is valuable! Not only its leaves can be eaten, but its stems can also be boiled for drinking.
So during this season change, we should definitely not miss out on ingredients like perilla, which are of high nutritional value.
Storage methods and consumption methods of perilla：
1、Freezing method.
Just store it in the refrigerator (without cleaning). We put it in this sealed bag and arrange it properly. Put it in the freezer and the freezer operator will take out a small package when needed.
2、Perilla Beverage
After cleaning the perilla leaves, put them in a boiling water pot. During the cooking process, add two large pieces of sugar to enhance the sweetness. Cook for 20 minutes to extract all the nutrients. After cooking, the color of the perilla water is dark green. To make it look more attractive, you can add a few drops of lemon water， Then it will turn into a purple-red color. Drink it when it cools down. It is very refreshing and helps to relieve boredom.
3、Perilla Fried Eggs
The fried eggs with perilla leaves are delicious and also very nutritious.
Wash the tender leaves of perilla thoroughly, cut them into appropriate sizes and put them in a bowl. Add some salt to the bowl and stir. Then add one or two eggs and stir evenly. Pour some oil into the pot, put the perilla and egg mixture in it, and fry it slowly. Simple and delicious.
4、Perilla leaves stir-fried with cucumbers
The crisp and juicy cucumber is rich in vitamins and minerals. If you stir-fry it together with perilla, it will be delicious and nutritious.
Put the prepared garlic cloves, chili peppers into the pot. Stir-fry over low heat for a while. First, pour in the cut cucumber slices and stir-fry evenly，Add some salt, oyster sauce, and a little soy sauce， then add some perilla leaves and stir-fry over low heat until the perilla leaves are soft，Then you can serve the dish.
5、Pickled perilla
Wash the perilla leaves, then remove them and place them aside to drain the water and set them aside for later use.
Make a sauce: Add some garlic cloves, chili peppers, sugar, sesame seeds, soy sauce, dark soy sauce, sesame oil, and chili powder to a bowl. Mix well to complete the sauce.
Spread the sauce evenly on the surface of each purple perilla leaf, stack layer by layer, and pour the remaining sauce into it. Let it marinate overnight before eating. The flavor is absolutely amazing.
6、Perilla. Sauce
Make a delicious sauce from perilla leaves and it can be stored for over a month without going bad.
Put oil in the pot, add the garlic cloves and ginger paste and stir-fry them for a while until they release their aroma. Then add some prepared bean sprouts and soybean milk. This will enhance the flavor and improve the texture. Stir-fry for another two or three minutes. Let the water evaporate and the aroma come out. Add a spoonful of salt and a little soy sauce, and stir-fry until fragrant. Finally, add the chopped perilla leaves (chopped finely). Cook over low heat, slowly simmering.
Keep stirring the spatula in the pot to help evaporate the water and release the aroma .
The perilla sauce in the pot should become a paste-like consistency, and the perilla leaves should become soft. The sauce will gradually decrease in quantity. Add an appropriate amount of white wine to enhance the flavor and make the perilla sauce last longer without spoiling.
Let the cooked perilla sauce cool down, then place it in a clean, water-free, and oil-free container for storage. It can be eaten at any time.
7、Perilla tea
Perilla can also be made into perilla and ginger tea. It is very suitable to drink it as a tea by steeping it in water during the summer and autumn seasons.
Pick the tender leaves of perilla, wash them clean, and place them aside to drain off the excess water.
Prepare a bowl of rice. Wash the rice and put it in a pot. Cook it over low heat slowly.Dry out the moisture in the rice. As you cook it slowly, the nutrients inside will be released and the aroma will come out.
After the rice in the pot has been stir-fried until done, we will add the cut ginger segments into it. We will also use low heat to stir-fry and roast it slowly, making the ginger soft and fragrant. This process takes time, so we need to be patient and wait.
When the ginger in the pot has been stir-fried until it becomes soft and its volume has decreased, you can then add the prepared perilla leaves.
Put the perilla leaves in and stir-fry them evenly. After this process lasted for over half an hour, we checked and found that the perilla leaves had become soft and smaller in size. It then turned into the common tea-like state, with an especially strong aroma. So we turned off the heat.
After it cools down, it can be stored in a clean jar. When needed, it can be taken out. This is very convenient and very nutritious. This purple perilla and ginger tea can dispel dampness, warm the body, stimulate appetite and eliminate greasiness.
8、Perilla vinegar
Make a delicious purple sage vinegar with purple sage leaves. Having a bite before the meal will be very appetizing.
Prepare 200 grams of perilla leaves and 200 grams of ginger. Wash them thoroughly. Put the ingredients in a pot, add 1000 grams of rice vinegar (a little more is fine). Then put the lid on and simmer for a while. Cook them for 20 minutes until the aroma comes out.
Perilla vinegar, not only has a strong perilla flavor, but also has the aroma of vinegar.
We can let it cool down. Then, it can be stored in a jar. Usually, a small amount is taken out and mixed with water to drink. It is very refreshing and appetizing.
Regarding the benefits of perilla, you can refer to the link below for more information.
《On the barbecue table, "Oriental Herbs" - perilla - has extremely high nutritional value.》