Korean food marinated in garlic chili sauce—Perilla leaves

Overview

At my grandma’s house, there were a lot of perilla leaves growing in the small yard of my grandma’s house. There were a lot of perilla trees growing in the small yard of my grandma’s house. My grandma asked me to pick off all the leaves and take them home to eat. This leaf 🍃 not only has its own value, but also contains my grandma’s love for me❤️ The efficacy and function of perilla leaves 1. Perilla cotyledon can also induce sweating and relieve external symptoms: mainly dissipating wind-cold, and is suitable for symptoms of severe aversion to cold, fever, no sweat, head and body pain, nasal congestion and runny nose, thin white fur, and floating and tight pulse. 2. Nourish the stomach: warm the stomach and treat stomach cold syndrome. 3. Resolving phlegm and relieving cough: It has good moisturizing and physical therapeutic effects on the throat, is beneficial to the healing of local inflammation, and can relieve local itching, thereby blocking the cough reflex. It can dilute the viscosity of respiratory inflammation and secretions, making them easier to cough up, which is helpful for relieving coughs and eliminating phlegm. 4. Fiber can promote the peristalsis of the intestinal wall, help digestion, and prevent dry stools. It can lubricate the intestines and stimulate defecation. Keep feces in the intestines moist to facilitate defecation.

Tags

• cold dishes
• home cooking
• chili powder
• onions
• perilla cotyledon
• vinegar
• white sugar
• garlic
• red pepper
• soy sauce
• tomatoes

Ingredients

Steps

1. 1 Prepare all the ingredients. In fact, you should put half a green onion but you don’t have it at home, so you just don’t put it in.

2. 2 Soak the perilla leaves in salt for a while. Some people like to blanch them in hot water or steam them for a while, but I like them to be more original and crispy, so I just wash them and dry them.

3. 3 Isn’t it beautiful to chop all the ingredients and set aside?

4. 4 I put in half a red pepper at first, but later I felt it was a bit too little, so I cut the remaining half in. If you don’t like spicy food, you can add less.

5. 5 All the ingredients are ready

6. 6 Put in the chili noodles. I saw that there are sesame seeds in the original version, but I don’t have them at home. Fortunately, I have the seasoning for cold noodles at home. There are sesame seeds in the seasoning. When I didn’t know how to cook, everything I cooked was waste. Now I feel like any waste can turn me into a treasure.

7. 7 Add sugar, vinegar, and soy sauce in a ratio of 1:2:3. I added a spoonful of Flavored Soy Sauce to enhance the flavor. I did not add chicken essence or the like. Then I added normal light soy sauce. Otherwise, if I put too much Flavor, it would be too much because it contains too much MSG.

8. 8 Stir evenly and start, covering every layer. I put a little too much ingredients, and it felt a bit salty when I ate it later, so I just put less ingredients in each layer, so that I can dip more perilla leaves.

9. 9 After dipping one leaf, put it in a container and stack it on top of each other. Looking at the leaves I’ve dipped, it’s a bit too full!

10. 10 Look at a crisper like this. It can hold a lot of sheets. I didn’t count them specifically, but it’s probably about 30.

11. 11 It’s almost done

12. 12 The finished product is almost ready to marinate overnight with the lid on. The longer the better.

13. 13 There were a few leaves left and I cut the pork belly.

14. 14 Fry the meat.

15. 15 Did it shock your taste buds? Roll up the perilla leaves and put some dipping sauce on them. If you’re not craving for food, let’s do it...