STEP 1/9
Soak perilla leaf sprouts in half a cup of flour for 5 minutes, rinse them, and then soak them in vinegar 2T water for 5 minutes and rinse them well. If you soak it in water for a long time, it will go bad easily. It withers quickly even if it dries dry.
STEP 2/9
Making soy sauce with pickled vegetables...@6848222
STEP 3/9
I poured half a bag into the soy sauce, a weak pickle. eating for a long time
It's not pickled, so I diluted the soy sauce a little bit. Pickled soy sauce 1C: Boiled slightly at 1/4C of bottled water, cooled, and poured into perilla leaves.
STEP 4/9
Adjust the heat on a heated pan over low heat, put 1T of olive oil, and stir-fry garlic first. If it smells like garlic, add green onions and stir-fry it a little more.
I only use the white part of green onion. (The green part is Jin...)
STEP 5/9
Add the drained perilla leaf sprouts and perilla oil 1T and stir-fry them. (Quickly..Sote) Add 1.5T of seasoned soy sauce and season.
STEP 6/9
Water is coming out of the perilla leaf order.
STEP 7/9
Squeeze the water from the perilla leaves and put it in a bowl.
STEP 8/9
Add perilla powder and sesame salt and mix well.
STEP 9/9
Lastly, sesame powder
Seasoned perilla leaves are better than sesame oil. (Green is copper)
Contains a large amount of vitamins A and C, skin beauty, folic acid, iron (good for women) Food poisoning prevention, perfect match with meat,