Perilla leaves, a plant with unique aromas and medicinal properties, are often used in a variety of dishes to enhance flavor and nutritional value. How do you eat fresh perilla leaves?Here are some common ways to consume them.
Shiso omelette: Chop the fresh basil leaves, stir well with the eggs and add a pinch of salt to taste. Then add oil to the pan, pour the mixed basil egg mixture into the pan and fry until golden brown on both sides.
Perilla stew: During the stew of meat, fresh shiso leaves can be added to the pot and simmered with the meat. This makes the meat more tender and also increases the aroma of the dish.
Chilled perilla leaves: Wash fresh perilla leaves, blanch them with boiling water, and then add vinegar, garlic, sesame oil and other seasonings for cold dressing.
Perilla tea: Fresh perilla leaves are dried to make tea leaves, which can be brewed and drunk with boiling water. Perilla tea has the effect of clearing heat and detoxifying, regulating qi and neutralizing, which is very suitable for summer drinking.
Perilla pancakes: Chop fresh shiso leaves, add to flour, then add water and stir to form batter. Then add oil to the pan and fry the batter into the pan until golden brown on both sides.
Whichever way you choose to consume fresh perilla leaves, you should take care to consume them in moderation. If you are allergic to perilla, avoid it.
Next, I would like to introduce to you the nutritional value of perilla leaves, mainly including the following aspects:
Proteins, fats, and soluble sugars: Perilla leaves are high in protein, fat, and soluble sugars, which are important for human growth and metabolism.
Dietary fiber: Perilla leaves are rich in dietary fiber, which helps to promote intestinal peristalsis, improve digestive function, and prevent constipation.
Carotene, vitamin B1, vitamin B2 and vitamin C: Perilla leaves are rich in carotene, vitamin B1, vitamin B2 and vitamin C, which help to enhance immune function and protect **, eye and nervous system health.
Minerals: Perilla leaves contain a variety of minerals such as potassium, calcium, phosphorus, iron, manganese, and selenium, which are essential for maintaining normal physiological functions in the body.
Unsaturated fatty acids: Perilla leaves are rich in unsaturated fatty acids, especially linolenic acid and linoleic acid, which have the effect of lowering cholesterol and preventing cardiovascular diseases.
Antioxidants: Perilla leaves are rich in anti-aging hormone SOD and other antioxidants, which help to delay aging and prevent cell damage.
Medicinal value: Perilla leaves have medicinal properties such as dissipating cold, qi and stomach, and can be used for colds, coughs, chest tightness and other symptoms.
In general, perilla leaves are rich in nutritional value, not only as an ingredient for cooking, but also as a medicinal plant for a variety of diseases.