Perilla leaves are full of treasures, not boiled or steamed, everything is mixed, the aroma is rich, nutritious and delicious to help digestion

Today I will share with you a delicious method of perilla, not steaming or boiling, just cut everything and mix it, this side dish has a super rich aroma, nutritious and delicious!

  Super delicious mixed perilla leaves 

Ingredients: Perilla leaves, chili, garlic, ginger, shallots, chili powder, sugar, soy sauce, chicken essence

1. When selecting perilla leaves, try to choose a darker color, the darker the color, the better the quality; Generally speaking, perilla leaves are connected to perilla stems, and you can pinch the perilla stems with your hands to see if they are crisp and tender; Fresh perilla leaves will also give off their unique fragrance, and if they don't, they don't have enough freshness 

2. Although its name is perilla leaves, not all leaves are purple, some are purple on the back, some are purple on both sides, and some are green, but there is not much difference in taste

3. Perilla leaves are relatively tender, hot water can not be used when cleaning, they should be cleaned piece by piece with cold water, and both sides of the leaves should be cleaned in place, and the water should be controlled after washing

4. Perilla leaves can be pickled whole when pickled, or you can cut the leaves into small pieces and marinate them like I did or simply tear them into small pieces by hand, which does not affect the taste after pickling

5. The chili peppers used in pickling perilla leaves can be selected according to their sensitivity to spiciness, I personally prefer to eat the peppers on the picture with heavier spicy taste, and everyone chooses according to their own taste. 

6. Cut the washed chili, garlic, shallots, and ginger into fine pieces, and the skin of the ginger needs to be scraped off 

7. Add an appropriate amount of corn oil to the pot, add minced garlic, ginger and green onion when the oil temperature is not very high, and stir-fry over low heat to bring out the fragrance 

8. Add minced chili peppers and stir-fry for a while to bring out the spicy flavor of chili peppers

9. Then add a fresh soy sauce to taste, stir-fry evenly 

10. Then add an appropriate amount of chili powder according to your taste and stir-fry evenly 

11. Finally, add a little sugar and chicken essence to make it fresh, stir-fry evenly, turn off the heat, and the sauce is ready 

12. While the sauce is hot, put the soybean leaves into the pot and stir quickly so that the sauce adheres evenly to each leaf 

13. You can't be lazy in this step, keep mixing the soybeans with the sauce evenly, and the soybeans have completely wilted

 The fragrance of the soybeans in this way is more obvious, the taste is also very crisp and tender, the color is also very beautiful, it will be very appetizing when served on the table, and the method is very simple, you can eat it when you mix it evenly, 

 Tips:

1. If you like to marinate the whole leaf, spread the prepared sauce on the leaves one by one, seal and marinate for about 15 minutes, and then eat.

2. The soycoledon leaves are very thin, the saltiness of the soy sauce is enough, if the taste is heavier, you can add an appropriate amount of salt to the sauce to adjust the saltiness, but it is not recommended to eat too salty!