Steamed soy sauce sesame leaves with a fragrant scent
I made steamed soy sauce perilla leaves with the familiar perilla leaves that are wrapped in meat and used for cooking. The salty and fragrant scent is attractive, so it's a side dish that you can eat with rice
4 serving
Within 30 minutes
코장금
Ingredients
  • Sesame leaf
    140piece
  • leek
    50g
  • Carrot
    70g
  • Cheongyang red pepper
    1ea
  • onion
    80g
  • Garlic
    1spoon
  • Red pepper powder
    1.5spoon
  • Soy sauce
    90ml
  • Water
    90ml
  • the liquid of tuna
    1/2spoon
  • Sugar
    2spoon
  • Sesame
    2spoon
  • Sesame oil
    1spoon
  • plum extract
    1spoon
Cooking Steps
STEP 1/10
Cut the tip of the perilla leaf in half with scissors.
STEP 2/10
Put perilla leaves in a large bowl, fill the basin with water, and remove the overlapping pieces one by one to remove any impurities and soak them in the water for a while.
STEP 3/10
Throw away the water once and wash the perilla leaves under running water.
STEP 4/10
Shake it off and prepare it in a strainer tray.
STEP 5/10
Trim the vegetables for the soy sauce seasoning. Slice the onion thinly and cut it in half. Chop the green onion and Cheongyang red pepper finely. Please chop the carrots as thinly as possible and prepare them.
STEP 6/10
Add soy sauce, water, tuna fish sauce, red pepper powder, sugar plum extract, sesame seeds, sesame oil, and minced garlic and stir evenly.
STEP 7/10
Add the pre-cut vegetables to the soy sauce and mix them evenly again.
STEP 8/10
Put 2~3 perilla leaves on the pot and sprinkle a little soy sauce on top of it. Put the perilla leaves on the top of each other by turning them in different directions.
STEP 9/10
Close the lid of the pot and cook it over high heat at first, and when the seasoning boils, change it to medium heat and cook for about 10 minutes, pouring the soup.
STEP 10/10
Turn off the heat when the soy sauce is well marinated on the perilla leaf. This delicious steamed soy sauce perilla leaves is done!
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