1. Wash the perilla, remove the leaves, drain the water and chop for later use; cut the garlic into thin slices
2. After soaking the shiitake mushrooms, drain the water, slice them for later use; put the garlic slices, perilla leaves and shiitake mushrooms in a large bowl, pour 1.5 tablespoons of olive oil, a little salt, and mix well
3. Put the mixed perilla leaves and olive oil in the preheated oven, bake for about 20 minutes, take out halfway and stir once
4. Put the macaroni into the boiling water, add a few drops of olive oil, add an appropriate amount of salt, and cook for 11 minutes on high heat to remove; after removing the macaroni, mix well with a little olive oil and a little salt
5. Add small pieces of small tomatoes, sandwich the roasted perilla, mix it, and sprinkle a little bit of chopped dill if you like
