The first acquaintance with shiso should be five or six years old, it was found when eating tempeh, the old family is not called shiso, called Suye, is a kind of food and medicine dual-use herbs.
Su leaves have been growing at the end of the village, behind the front of the house, no need to sow seeds, no need to fertilize, every spring in time to squeeze out a little carmine from the weeds, and then slowly grow larger, grow branches and branches, the carmine color gradually stretched out, propped up the pieces of purple red, in a piece of grass green bright and eye-catching.
Before and after the establishment of the summer, the industrious village women went up the mountain to pull out small bamboo shoots, and the people of Nanxiang had a special love for water shoots. Wash and put them in five buckets of pot, add water to soak, add small bamboo shoots and Su leaves and cook together. When the whole house was full of aromas, the soybeans were cooked. Taking advantage of the big sun, the soybeans are poured into the book and spread out for exposure, the soybeans gradually shrink, the soybeans change from light yellow to yellowish brown, and the soybean table is wrinkled with a thousand layers on the surface, white, and under the background of the brown bean flesh, such as the mountain crests on the overlooking surface, it is a wonderful miniature landform map. Thus dried become tempeh, far away from the bean fragrance and Su leaf fragrance mixed together tempeh fragrance, throw two into the mouth, slowly chewed, fresh, tough, fragrant, aftertaste to now, until old.
I remember my father and I told a small story, saying that grandpa once went to help people move bricks to build a house, when the noon break, the owner gave each rough worker a handful of tempeh, Grandpa accidentally dropped one, along a stack of brick gaps fell to the bottom, the grandfather actually dismantled the entire stack of bricks, found the tempeh into his mouth, a satisfied smile appeared on his face, you can see the attractive charm of this tempeh.
In recent years, su ye has rarely been seen in the village when I return to my hometown, and I can't eat tempeh in the village, which may be the reason why no one in my hometown grows beans now, or it may be the reason why the labor force is going out to work.
Many years later, a patch of perilla appeared in his yard at some point, and because of his childhood memories, he took care of it: weeding, fertilizing, and harvesting regularly. I plucked the leaves, washed and dried them, carefully packed them in a plastic bag, and put them in whenever I roasted fish and meat, adding flavor to the fishy and flavorless. Changhua people like to put Su leaves in fish stew soup, and they also have the habit of growing Su leaves from house to house.
Fresh perilla can be beaten in soup and pancakes, the aroma is fragrant, and after eating, it is full of fragrance, and occasionally it burps up, and the aftertaste is still there. As for the health care effect of perilla, it is clearer to look it up on the Internet than I have explained.
