【Hunan】Fried cucumber with perilla
Overview
Perilla is one of my favorite spices. My hometown is Liuyang, Hunan, and there is a special seasoning called perilla in my hometown. In my hometown, almost every house has some planted in front and behind. Every time the fish in the pot cooks, I will take the initiative to help my mother pick some fresh perilla and cook it with the fish. The unique fragrance will always make people salivate. I have loved eating perilla fish cooked by my mother since I was a child. I haven’t seen this ingredient in many years and I have always missed the taste. I have never seen this kind of food since I moved to Shandong. I occasionally bought perilla seeds at the market. I was so happy that I immediately planted them in a flower pot when I returned home. After a few months, they unexpectedly grew very well. With it, I can make the perilla fish and perilla cucumber that I have been dreaming about for a long time.
Tags
Ingredients
Steps
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Many people have never seen perilla, so here is a photo of self-grown perilla.
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Slice the cucumber, add appropriate amount of salt and marinate for 15 minutes.
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Cut the perilla into thin strips and mince the garlic.
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Pour off the excess water from the pickled cucumbers, put the cucumbers into the pot and stir-fry for a while until the surface turns slightly yellow.
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Put peanut oil in the pot, add black bean chili sauce, stir-fry over low heat until fragrant, then add minced garlic.
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Add the stir-fried cucumber slices and stir-fry for a while.
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Add appropriate amount of light soy sauce and add perilla before serving.
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Plate.
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Finished product.
