Source: Wenwen Food Record
In the hot summer, do you always feel that your appetite is lost and your body is a little sick? Today, I will introduce you to a dish that you may not usually eat - perilla leaves. However, perilla is recorded in ancient medical books as an ingredient with various effects such as detoxification, dissipation of cold, and regulation of qi. In modern nutrition, perilla has also been proven to be rich in protein, vitamins, dietary fiber and other nutrients, which are beneficial to physical health.
In fact, perilla leaves are also very widely used in cooking. It can be used to cook seafood delicacies, and the effect of removing the smell and increasing the flavor is first-class; It can also be used for cold salad, cucumber, plum, etc., and the unique fragrance makes people forget it as soon as they eat it. However, today we are going to introduce to you a brand new way to eat it - boiled eggs with shiso leaves! Not only does this recipe have a unique taste, but it is also highly nutritious, allowing you to enjoy your meal while also bringing health and benefits to your body.
Ingredient Preparation:
Perilla leaves: an appropriate amount, eggs: a few, brown sugar: two spoonfuls, salt, white vinegar, edible alkali
Steps:
1. Treat the perilla leaves
First, we have to pluck the perilla leaves. Don't be in a hurry to throw it, the stems and leaves of perilla can be used, especially the stem part, which is also excellent for boiling water to soak your feet! Next, prepare a basin, add a spoonful of salt and a spoonful of edible alkali, and pour in water. This is because the unique scent of perilla can easily attract small bugs, so we should wash it well. Soak the perilla leaves in a pot for about 10 minutes, then rinse them off with running water.
2. Soak the eggs
While processing the perilla leaves, we can start preparing the eggs. Put the eggs in a bowl, add the water that has not covered the eggs, and add a spoonful of salt and a spoonful of white vinegar. Salt and white vinegar work to help clean bacteria and impurities from the surface of eggs. Let the eggs soak in salted and vinegar water for about 10 minutes.
3. Boiled eggs
Now, our perilla leaves are almost soaked. Remove the leaves, drain and place in a pot to spread evenly. After 10 minutes, we wash the soaked eggs one by one and put them in the pot. Then add the water that has not covered the eggs, cover and turn on high heat to bring the water to a boil. After boiling, turn to medium heat and cook for about five or six minutes. Remember to stir the eggs with a spoon during the cooking process, so that the heat is more even!
4. Simmer to taste
After the boiling time is up, we use a colander to take out the eggs, use a spoon to break the egg shells, and then put them back in the pot, and after all the hammers are done, we can turn off the heat! Then cover and simmer for about 15 minutes to allow the eggs to fully absorb the aroma and nutrients of the perilla.
5. Make the broth
During the simmering process, we can start to make the soup. Remove the perilla leaves and strain the soup in a large bowl. Then add two tablespoons of brown sugar to it and stir well until the brown sugar dissolves. This soup is the soul of this dish!
6. Soak and eat
Now we peel the eggs that have been placed warm and soak them in the soup. You can eat the egg in one bite and the soup in one bite, and you can feel the delicate taste of the egg and taste the rich aroma of shiso. The soup is sweet and delicious, and the eggs are also very delicious, with a strong perilla fragrance, which is really fragrant!
Textual Tips:
Selection of perilla leaves: It is best to choose fresh and tender green perilla leaves, so that the boiled eggs are more delicious.
Soaking eggs: Soaking eggs in salt and vinegar water before boiling can help clean bacteria and impurities on the surface of eggs, making eggs more hygienic and safe.
Boiling time: The time of boiling eggs should not be too long or too short, generally controlled in about 8 minutes, so that the boiled eggs will not be too old or too tender, and the taste is just right.
Seasoning of soup: the amount of brown sugar can be adjusted according to personal taste, and if you like to be sweeter, you can add more brown sugar; If you don't like it too sweet, you can add less or no brown sugar.
This boiled egg dish with perilla leaves is not only easy to make, but also delicious and nutritious. Eating a bite of such a delicacy on a hot summer day can not only relieve the heat but also be appetizing, it is really a double win! Now is the season when perilla leaves are more lush, so you might as well pick more and make them for your family! Trust me, they're going to love this new flavor!