After Learning It, You Don’t Have to Worry about Buying Too Much Perilla

Name: After Learning It, You Don’t Have to Worry about Buying Too Much Perilla
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 a catty (after cutting off the root rod) Millet spicy; 1/2 garlic; 10g ginger; 250g Perilla; 15g White wine; 1 tablespoon salt; 15g Corn oil

by Bai Bai Baiyun OoO

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Spring is here, and the seeds dropped from last year’s perilla planting in the yard have sprouted again, and they have grown densely. The aunt upstairs said that the perilla was too dense to grow, and suggested that I pull out some of the perilla seedlings. After giving some to the neighbor I like, there is still a little bit left. It is a pity to throw it away. A neighbor’s aunt taught me to stir-fry the sauce. She said that the sauce will be fine for half a year. Now I will share the method with everyone.

Ingredients

1/2 a catty (after cutting off the root rod) Millet Spicy
1/2 Garlic
10g Ginger
250g Perilla
15g White Wine
1 tablespoon Salt
15g Corn Oil

After Learning It, You Don’t Have to Worry about Buying Too Much Perilla

1. Wash the perilla, drain the water and chop it

After Learning It, You Don’t Have to Worry about Buying Too Much Perilla recipe

2. Spicy millet, ginger, and garlic mince separately

3. Put the oil in the pan, pour in the chopped millet, spicy, garlic and ginger and stir fry

4. After frying the aroma, pour in the perilla and continue to fry

5. After sautéing until the leaves become soft, add salt and continue sautéing. After sautéing evenly, add white wine and continue sautéing. After sautéing until the wine evaporates, put it in a pre-detoxified bottle and seal it for storage.

Tips:
1 If you don’t eat spicy food, you can replace the spicy millet with the original soy sauce or soy sauce.
2 The bottle must be sterilized in advance and stored in the refrigerator. You can eat it when you want it, or use it as a seasoning with meat and vegetarian ingredients.