This dish is like a leaf, and many people look down on it, but it is a rare treasure, share 3 delicious recipes!

As the old saying goes: "There is no idle grass in the countryside, and everything is a treasure if you use it well". In the countryside in summer, there are a lot of wild grasses in season, common purslane, amaranth, mint grass, plantain, etc., these wild vegetables are actually treasures, they almost have the effect of clearing heat and detoxifying, and it is very good for the human body after eating. In summer, the weather is hot and humid, and many people will feel tired and anorexic, which is because the summer heat and humidity invade the human body, resulting in abnormal regulation of the spleen and stomach, which causes various discomforts. Therefore, in the summer diet, we need to pay special attention, not only to choose ingredients that clear away heat and detoxify, but also to choose ingredients that have dampness, moisturize the lungs, and strengthen the spleen and stomach.

In the countryside, there is really such a wild vegetable, it is what we often see - perilla leaves, perilla leaves, also known as perilla leaves, are the leaves of the Lamiaceae plant perilla, which look very similar to the leaves, and have a special fragrance from head to toe. Generally, it can be picked in 9-0 months, and after being placed in a ventilated place to dry, the air is fragrant, the taste is slightly pungent, and the aroma is rich. It is an important spice plant, which has medicinal uses, petroleum uses, edible and other uses. But before understanding its efficacy, many people look down on it, thinking that it is a kind of weed, as everyone knows, it is very nutritious, rich in perilla aldehyde, perilla, volatile oil, a variety of vitamins and a variety of minerals and other nutrients, after eating has the effect of dispelling dampness and water, strengthening the spleen and appetizing, moistening the lungs and relieving cough, antibacterial and anti-inflammatory, detoxification and laxative, etc., because perilla leaves are warm food, so there is also the effect of dispelling wind and dispersing cold, for cold and fever, cold intolerance, no sweat, chest tightness, cough and other symptoms, have a good therapeutic effect.

Perilla is generally cold dressed, because perilla is volatile, it generally cannot be boiled for a long time, or used for stir-frying, because this will make the volatile oil volatilize, and it cannot be detoxified. Today, I will share the delicious recipe of 3 kinds of perilla leaves.

1. [Purple Leaf Mixed Chicken Silk]

Main ingredient: Purple leaves, chicken breast.

condiment: Soy sauce, oyster sauce, chili oil, pepper, peppercorns, salt, balsamic vinegar, sesame oil, chives, ginger, cooking wine.

steps:1, wash the chicken breast and put it on a plate, add green onions, ginger and cooking wine to steam, then take it out and put it in ice water to chill it, and then tear the chicken into thin strips.

2, then peel the garlic and crush it, chop it into minced garlic, put it in a bowl, add soy sauce, oyster sauce, chili oil, pepper, peppercorns, salt, balsamic vinegar, sesame oil and mix evenly into a sauce, and then wash the perilla leaves and shred them together and put them in a bowl.

3, Finally, pour the seasoned sauce into the shredded chicken, stir it with chopsticks, and it can be served.

Second, stewed duck with purple leaves。

Main ingredient: Duck seed, purple leaf.

condiment: Edible oil, salt, herbs, ginger, cooking wine, light soy sauce, dark soy sauce, pepper, sugar, spice packets.

steps:1, soak and wash the duck after chopping it, take it out and put it in the pot, add green onion and ginger cooking wine and pepper, boil over high heat, take it out and wash off the foam.

2. Add cooking oil to the pot, add white sugar to fry the sugar color after the oil is hot, add the duck pieces and stir-fry evenly to color, then add a little more ginger, then add cooking wine, light soy sauce, dark soy sauce, pepper, spice packet and stir well, then add water, turn to low heat and simmer until the duck meat is soft and rotten.

3, turn to high heat and boil, add salt to taste, then add sugar to extract fresh juice, when the soup is not much, add perilla leaves, stir-fry evenly, you can turn off the heat and get out of the pot.

Three, [purple peach ginger]

Main ingredient: Peach, bayberry, ginger, perilla.

condiment: White sugar, white vinegar, salt.

steps:1, select crisp and hard peaches, scrub them with salt, then wash the hair on the surface with water, cut them into small pieces, add an appropriate amount of salt and mix well, let them stand for half an hour, then pour out the juice from the marinade, wash them with mineral water, and take them out to control the moisture for later use.

2. After rinsing the bayberry with water, soak it in light salt water for a while, then add salt and mix well, pour off the juice after half an hour, rinse it with mineral water, and remove it for later use. After washing the ginger, use it as a spare.

3, now, let's deal with perilla, which is the soul of perilla peach ginger, wash the perilla leaves, cut them, then add white sugar and white vinegar, rub them with your hands, and knead out a lot of juice for later use.

4. Put the prepared peach flesh, bayberry, ginger slices, and perilla leaves into a sterilized container in layers, and finally pour in perilla juice, seal it, and put it in the refrigerator for a day to eat, sweet and sour, cool and delicious.

About the 3 delicious ways to make perilla leaves, as well as their steps, I will share them here, how to make perilla leaves the most delicious? Do you have any other good ways to recommend? Everyone is welcome to leave a message in the comment area, andJoyShare together, cooking skills are limited, please give me more advice.