How to pickle perilla leaves? Our common preservation method is to pickle perilla leaves. Eating more perilla leaves in autumn has a good effect on cold, cough and asthma.
Method 1
1. First of all, clean the cotyledons one by one, and then control the water for standby.
2. Deep fried pepper and pepper oil, cool, then add a little sugar, salt, chicken essence, sesame oil, delicious, soy sauce, as well as onion, garlic and white sesame, stir well together.
3. Place the perilla leaves layer by layer in a container with a lid, and coat them with mixed seasoning.
4. Cover the container and refrigerate for 6 hours.
Method 2
Raw materials: perilla leaf half Jin, Korean seedless chili powder, shallot, garlic, soy sauce
Methods:
1. Wash the cotyledons one by one and put aside to control the water.
2. Take the appropriate chili powder into a bowl, heat the oil to six minutes heat, pour into the bowl.
3. Wash and chop the chives and crush the garlic.
4. Pour 2 and 3 parts into soy sauce and mix well.
5. The leaves of Perilla frutescens were smeared with 4 and stacked together. It'll be ready in about four hours.
be careful:
1. The most troublesome thing is to wash perilla leaves, one by one, very tiring.
2. Korean chili is not very hot, it tastes good.
3. Su Zi Ye pickled for a while will be under the soup, eat when you can take the following to eat.
4. The key to Korean kimchi is to mix sauce. Everyone's taste is not exactly the same. Feel it slowly.