Purple Perilla Leaf;Perilla Leaves;Perilla Leaves Dried;Zi Su Ye;Shiso;Basil;Basil Leaves;Dry Folium Perillae Zi Su Ye;Folia Perillae Acutae ??? (500 g(1.10 Pound))

The leaves of Perilla were wrinkled, curled and broken, and the intact ones were oval when flattened, 4-11cm long and 2.5-9cm wide. Apex long apical or acute, base rounded or broadly cuneate, margin roundly serrate. Both surfaces purple or upper surface green, lower surface purple, sparsely gray-white hairs, lower surface with many concave punctate glandular scales. Petiole 2 to 7cm long, purple or purplish green. Very brittle. With the twig, the diameter of the twig is 2 ~ 5mm, purplish green, with pulp in the middle of the section. The air is fragrant and the taste is slightly spicy.

• Picked fresh basil to wash, and then select the basil will Perilla air-dried stand in a cool ventilated place, such as Perilla thoroughly dry, a pinch is broken, then put the Perilla into sealed bags, put into the refrigerator freezer or indoor dry place preservation, can save a year, and the smell of Perilla will remain.
• How do Perilla leaves soak water 1. Break the Perilla leaves into small pieces and put them in a large bowl. 2. Wash the ginger and cut it into small pieces. 3. Put the ginger into a large bowl and mix with the Perilla pieces. 4, add boiling water to the bowl, do not overflow. 5, add some honey, add sweetness according to taste, let stand for 30 minutes, then drink.
• Sauteed dried whitebait with shilla leaves Ingredients: a handful of dried whitebait. Accessories: 1 small Perilla. 1. Pour a little sesame oil into the wok, grab a handful of whitebait and fry. Also prepare a small handful of Perilla leaves, wash and chop. 2, fry fragrant, add chopped Perilla leaves, fry together. 3, according to their own taste, the right amount of soy sauce, cooking wine, brown sugar, stir well, until no soup, pour some cooked sesame in, mix out.
• Fried snail with Perilla Ingredients: snail, Perilla leaves, satay sauce, minced garlic, fermented black bean, etc. Method: 1. Heat a wok with oil and put the MINced garlic, SHiso leaves, satay sauce and TEMpeh into the Wok until fragrant. 2. Add snails and fry continuously, splash into boiling water, season with refined salt, and fry until thoroughly cooked. 3. Thicken with cornmeal oil, sesame oil and dish well.