Pickled perilla leaves
Overview
The child’s father bought perilla leaves and pickled them. Delicious. The medicinal use of perilla was first recorded in the "Compendium of Materia Medica" by Li Shizhen, a medical sage in the Ming Dynasty. It has been cultivated and used in my country for nearly 2,000 years. It is mainly used for medicine, oil, spices, food, etc. Its leaves (Perilla leaves), stems (Perilla stems), and fruits (Perilla seeds) can be used as medicine. The young leaves can be eaten raw and made into soup, and the stems and leaves can be soaked. In recent years, perilla has become a multi-purpose plant that has attracted worldwide attention due to its unique active substances and nutrients, with high economic value. Nutritional value of perilla: Perilla seeds contain a large amount of oil, with an oil yield of about 45%. The oil contains 62.73% linolenic acid, 15.43% linoleic acid, and 12.01% oleic acid. The protein content in the seeds accounts for 25% and contains 18 kinds of amino acids, of which the contents of lysine and methionine are higher than those of high-protein plant amaranth seeds. In addition, there are oryzanol, vitamin E, vitamin B1, alcohol, phospholipids, etc. The whole plant of Perilla has high nutritional value. It has low sugar, high fiber, high carotene, high mineral elements, etc. It also contains effective ingredients that inhibit reactive oxygen species and prevent aging. The content of the anti-aging factor SOD is as high as 106.2 micrograms per milligram of perilla leaves. Regular consumption of perilla leaves can resist aging. Perilla oil can be distilled from the whole plant of perilla, and the oil produced from the seeds is also called perilla oil. Long-term consumption of perilla oil has obvious effects on the treatment of coronary heart disease and hyperlipidemia. Perilla leaves contain a variety of nutrients, especially carotene, vitamin C, and B2. Rich carotene and vitamin C help enhance human immune function.
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Ingredients
Steps
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Prepare ingredients
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Wash the perilla leaves, spread them on the steaming curtain of boiling water, and steam for 5 minutes
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Chop the garlic into minced garlic and mince the onion
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Mix light soy sauce, cooking wine, salt, sugar, chili powder into juice, and mix with minced garlic
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Take out the perilla leaves and let them cool, put them on a plate, spread the garlic juice on every 2 to 3 pieces, then put them in layers, put them in an airtight container, store them in the refrigerator, and take them as you go.
