It is "the pure yang grass of summer", buy a lot for 1 yuan, you can make soup and make tea, and eat it in summer to drive away the cold and dampness
The summer weather is hot, the high temperature continues, all kinds of cold drinks drink, air conditioning blows, unconsciously, adults and children have accumulated a lot of cold in their bodies, if you don't like to exercise, the door does not go out of the two doors, the cold and moisture accumulate in the body more, the humidity is heavy, people are sleepy, and the skin is oily, so in the morning I quickly went to the vegetable market to buy 1 yuan perilla leaves, and use it to cook soup for the family, many people still don't know that perilla has so many effects.
Many people wonder what else the seemingly ordinary and common perilla leaves can do? In addition to being used as a seasoning to remove fish, perilla is actually a good ingredient in the hearts of old Cantonese people to dispel wind and cold.
Since ancient times, perilla has been called "the grass of pure yang". It has a fragrant taste, spicy and warm taste, and has the effect of dissipating cold, qi and stomach, and has a good anti-nausea effect for pregnant women and people with vomiting and gastrointestinal discomfort. In the scorching summer, you can try to use 1 handful of perilla leaves, a piece of lean meat to cook a pot of soup, perilla has a relatively strong sweating ability, when the cold and humidity are still on the body surface, use it to boil water, boil soup to drink, can sweat and dispel the cold, the cold is discharged, a slight sweat, and the cold is naturally good quickly.
【Shiso lean meat soup】
Ingredients: 3-4 perilla, 1 pork tendon, 1 ginger, 2 grams of salt, 1/2 teaspoon starch, appropriate amount of water, a little peanut oil.
Method:
1. Fresh perilla bought in the market, you can also cut off the roots yourself, the survival rate of perilla is also very high, plant a few in the pot, you can plant it alive, and you can use it to cook at any time, which is very convenient. Take 3-4 perilla leaves and wash them, pick off the stems and leaves, don't discard the stems, if there are no fresh perilla leaves, you can also replace them with dried perilla leaves, but the taste of perilla will be relatively lighter.
2. Guangdong mothers like to use lean meat (tenderloin) or pork tendon to cook soup, I use pork tendon, with a little tendon, but the taste is more smooth, after cutting thin slices, first mix starch with some water to make starch water, and then shred the ginger, an appropriate amount of salt and peanut oil and starch water to mix the meat slices well, remove the smell and make the meat slices more tender and refreshing, marinate for 5 minutes.
3. Prepare a small casserole or soup pot, heat it over low heat, pour in an appropriate amount of peanut oil (no need too much to avoid greasy), add ginger slices to burst out the fragrance, pour in the marinated meat slices, and stir-fry until the meat pieces change color.
4. Prepare an appropriate amount of boiling water, pour it into the pot, add the washed perilla stalks, and first simmer the perilla stalks and lean meat slices on low heat for 10 minutes, and cook the flavor of the stems and the umami of the meat slices soup.
5. Then take out the stems, pour in the washed perilla leaves, cook over medium-low heat for 2-3 minutes, cook the perilla leaves to taste, and add an appropriate amount of salt to taste. Drink warm to make your body sweat.
A small piece of perilla leaves, there are many effects, don't underestimate it, perilla leaves also reduce hyperlipidemia, delay aging, lower cholesterol, dispel wind and dispel cold, enhance physical fitness and improve immunity, adults and children can drink, simple and effective!
Black Cat's Kitchen, the original creator of the food column, original graphics and texts, and stealing pictures must be investigated!
Share with you the details of daily home cooking and three meals a day, live seriously and eat well!