In the countryside, many farmers regarded it as a weed, and the newly grown young seedlings stepped on it without any pain, and were often hoeed off along with the weeds. However, the life of perilla is very tenacious, as long as it grows, where the seed is blown by the wind, it will take root and sprout, and it will grow endlessly, even in the cement cracks, a little bit of soil will stretch out a stubborn posture.
In our daily life, perilla can not only be used as a spice to remove fishy and fragrant, but also the effect of sterilization, detoxification and cold repellent is also obvious. It is worth mentioning that the anti-aging hormone SOD content in perilla is rich, with a content of up to 106.2 micrograms per milligram of su leaves. In recent years, due to the widespread use of herbicides, to many wild plants to bring disaster, perilla is also deeply affected, wild more and more rare, at this time people awakened, know its precious, began to carry out artificial cultivation, now many farmers will also leave a place for perilla.
Perilla is an annual herb, the personality convergence is not ostentatious, containing but not revealing, if not after deep touch, its fragrance is difficult to find, only after wrestling, pinching or high temperature cooking and other methods, can effectively stimulate its rich fragrance. Summer is the peak season for perilla growth, and taking the young stems and leaves at the top can add flavor to many dishes. However, when buying perilla, many people misunderstand, thinking that the purple color of perilla is more fragrant, specifically picking purple to buy, in fact, this is not the case, no wonder some people buy it back and feel that it is not fragrant enough.
<h1 class="pgc-h-arrow-right" data-track="9" > the type of perilla</h1>
1. Double-sided purple perilla
Double-sided purple perilla is a perilla leaf on both sides of the dark purple, purple flowers, is the most common variety of perilla, the leaves are oval heart-shaped. Double-sided purple perilla is divided into 2 kinds, one is that the leaves are all purple; the other is that the front color of the leaves will change during the growth process, and some purple will turn green, and finally only the leaves on the tender tip will remain all purple.
2. One-sided purple perilla
Single-sided purple perilla is mostly wild, also named after the color of the perilla leaves, with a green front and a dark purple back. The single-sided purple perilla leaves are also oval-heart-shaped and have pale purple florets. Although it is the same as single-sided purple perilla, but due to different growth environments, its fragrance concentration is also different, some are very fragrant, can be comparable with wild double-sided purple perilla, and some fragrance is inferior.
3. White perilla
White perilla is a leaf that is green on both sides, and the leaf shape is the same as the double-sided purple perilla, with small white flowers. The aroma of white perilla is generally lighter, so it is generally used in Chinese herbal medicines, and few people will use it in cooking.
4. Return to shiso
Back to the perilla, also known as chicken crown perilla, ear tooth perilla, is a mutant breed of artificial breeding, the leaves are curled along the edges, with narrow and deep serrated teeth, looking like a chicken crown from a distance. The resurfacea grows fast and the plant type is tall, most of the leaves are double-sided dark purple, and a few are single-sided purple. The aroma of huishio is not as good as that of wild perilla.
In addition, there is a plant called multicolored su, its appearance is very similar to perilla, the color is more gorgeous, the leaves except for the edge of green or greenish yellow, most of the other is purple red, it has no aroma, mainly used for ornamentation, rural people call it false perilla.
This picture shows the multicolored Su
Key analysis: The color of perilla is because of the different anthocyanin content, resulting in a difference in its color. It can be seen that the aroma of perilla does not depend entirely on its color, but also related to the variety, soil, climate, water source and other growth environments, of which wild double-sided perilla and wild single-sided perilla are the most fragrant, followed by artificially cultivated return perilla.
<h1 class="pgc-h-arrow-right" data-track="58" > application of perilla</h1>
1. Remove odor and increase fragrance and color
Perilla has a rich and unique aroma, which is very fresh and refreshingly wrapped in a light mint fragrance. Perilla boiled fish and shrimp aquatic products can play a multiplier effect with half the effort, not only can remove the fishy smell, but also highlight the original freshness of fish and shrimp, which can be described as a stroke of God. For example, field snails, river mussels, shrimp and crabs, etc. because of the addition of perilla, the taste is strange.
Perilla fried chicken and perilla fried duck also add a very different flavor to the chicken duck. Perilla stir-fried cucumber must be a vegetarian dish that everyone is familiar with, because the impregnation of perilla adds a lot of points to the bland cucumber; adding perilla leaves to the cold dish, the flavor of the cold dish will become more unique. Casual snacks such as dried peach and plum peel, if they lack the taste of perilla, the taste is much inferior. Perilla juice is rose red, and when added to the ingredients, it also has the effect of increasing color and attracting people's appetite. For example, perilla is used as a natural dyeing agent for foods such as plum sauce and curd milk.
2. Sterilization and detoxification
For aquatic ingredients such as fish, shrimp, crabs, snails, etc., due to long-term living in the water, some of the water quality is polluted, which not only hides a large number of bacteria, but also carries small poisons to varying degrees. They are paired with perilla and can play a good role in sterilization and detoxification. Fish, shrimp and crab are cool, while perilla is warm, so the combination of the two is complementary.
3. Anti-corrosion effect
Folk have long been rumored to use perilla as a natural preservative. Adding dried perilla to kimchi can increase the flavor of kimchi, while also having an antiseptic effect, inhibiting the growth of bacteria and preventing raw flowers from deteriorating. Dried perilla is ground into a powder to make a seasoning, which is used to process pickles, which also has an antiseptic effect. Korean kimchi often uses fresh shiso to add to it, which is the reason. Wrap perishable foods such as fish and meat with fresh perilla leaves, place them in an indoor ventilated place, and store them at room temperature for 4-5 days to remain fresh.
<h1 class="pgc-h-arrow-right" data-track="59" > dried perilla peach slices</h1>
【Ingredients and ingredients】: peaches, perilla, licorice, paprika, salt, sugar
1, choose sweet and sour hard point of peach, peach with salt rub again, and then clean, pit into 8 petals, blanch in boiling water for 20 to 30 seconds, the time depends on the size and thickness of the peach slices.
2, control the dry water, put in the sun to dry for one day to half dry, licorice with a blender to beat into powder, perilla take the young leaves and young stems washed, cut into small pieces for later use.
3, mix the semi-dried peach meat and perilla together, then add the appropriate amount of licorice powder, paprika, salt, sugar, wear disposable gloves, grasp and knead with your hands, so that the seasoning is fully and evenly dissolved into the peach meat.
4, finally evenly spread in the drying plate, put into the sun to dry for 1 to 2 days, so that it can be, put into the glass bottle sealed, and then put into the refrigerator refrigeration, eat as you like, sweet and sour, tough, very delicious appetizer snacks.
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