Late summer and early autumn, although the climate in the south is not particularly obvious, but the family has the elderly and children with a slightly sensitive physique, will be because of the change of seasons and easy to catch a cold and sick, now the weather is still relatively hot, indoor air conditioning is inevitable, in the morning up children sneezing, runny nose, mothers can pay more attention. Near the beginning of school, don't let the child have a cold and cold, lay a good foundation, and be strong and healthy so that it is not easy to be invaded by wind and cold.
This morning went to the vegetable market to buy 1 yuan of perilla leaves, recently the air conditioner blows more, the old people say that it is easy to accumulate cold, so bought 1 yuan of perilla leaves to prepare soup for the family to drink.
Many people wonder, what role can the seemingly ordinary and common perilla leaves do? In addition to being used as a defishing seasoning, it is a good ingredient for the old Cantonese to dispel colds and colds. 1 put perilla leaf, a piece of lean meat to cook a pot of soup perilla sweating ability is relatively strong, in the cold moisture is still on the body surface, use it to boil water, boil soup to drink, can sweat to solve the table, dispel the wind and cold, the cold is discharged, slightly sweaty, cold naturally good fast.
Folk soup water or do not underestimate, do not take medicine, a bowl of perilla soup can get the wind cold cold, adults and children can drink Oh, let's collect it!
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Ingredients: 3-4 perilla, 1 piece of pork tendon, 1 piece of ginger, 2 grams of salt, 1/2 teaspoon of starch, water to taste, a little peanut oil.
method:
1. This is the market to buy fresh perilla, take 3-4 or so, wash it, pick off the stems and leaves, do not discard the stems, the market can not buy fresh perilla can be planted in the home pot a few, because the perilla is very thick and long, the cuttings can be planted alive, if there is no fresh perilla leaves, you can also use dry perilla leaves instead, but the taste of perilla will be relatively light.
2. Guangdong mothers like to use lean meat (tenderloin) or pork tendon to cook soup, I use pork tendons, with a little tendon, but the taste is relatively smooth, cut thin slices first with starch mixed with a little water into starch water, and then cut ginger into strips, the right amount of salt and peanut oil and starch water to mix the meat slices well, go fishy at the same time can also make the meat slices more tender and smooth, marinate for 5 minutes.
3: Prepare a small casserole or soup pot, heat over low heat, pour in an appropriate amount of peanut oil (do not need too much to avoid greasiness), put in the ginger slices to burst out the aroma and pour in the marinated meat slices, stir-fry until the meat slices change color.
4. Prepare an appropriate amount of boiling water, pour into the pot, add the washed shiso stems, first cook with shiso stems and lean meat slices over low heat for 10 minutes, and cook the taste of the stems and the meat umami flavor of the meat slice soup.
5. Then clip out the stem, pour in the washed perilla leaves, cook for 2-3 minutes on medium-low heat, cook the perilla leaves to taste, add an appropriate amount of salt to taste. Drink warmly to make your body sweat.
A small piece of perilla leaf, the role is many, do not underestimate it, perilla leaf also has the effect of reducing high blood lipids, delaying aging, lowering cholesterol, today I will share with you the homely practice of cooking soup with it and lean meat, dispel wind and cold, enhance physical fitness and improve immunity, adults and children can drink, simple and effective!
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