How to make Korean perilla leaf pickles

North Korea is our neighbor and has deep roots with our country. Although North Korea is relatively closed, it at least has some exchanges with our country. For example, in Dandong, Liaoning, there is only a river between it and North Korea, so the food and customs have some North Korean flavor. As we all know, the most famous food in South Korea and North Korea is kimchi, such as Korean perilla leaf pickles. So, what is the method of making Korean perilla leaf pickles?

Perilla seed effects:

It has the effects of dispelling cold, inhibiting bacteria and detoxifying, relieving cough and resolving phlegm, regulating qi and stabilizing pregnancy, and can also detoxify fish, shrimp and crab.

Ingredients: Perilla leaves, garlic sauce, chili sauce, sugar, vinegar, salt, sesame seeds, oyster sauce, sesame oil

practice:

1. Perilla leaves can be processed as follows according to the quality of one's teeth and the age or tenderness of the leaves: if the leaves are tender, blanch them in boiling water; if the leaves are between old and tender, blanch them in boiling water; if the leaves are older, steam them in a pot for 5-10 minutes.

2. Prepare the sauce: mix garlic sauce, chili sauce, sugar, vinegar, salt (more as appropriate), sesame seeds, oyster sauce and soy sauce evenly.

3. Flatten the perilla leaves, brush with sauce, and then add another leaf.... Don't be in a hurry, brush them slowly one by one.

4. After cooking, put it in a fresh-keeping box. If there is any leftover sauce, pour it on the leaves and put it in the refrigerator. It can be eaten in 2 days.

Korean Perilla Leaf Pickles

Material

Potatoes, 2 eggs, green onions, coriander, flour, salt, five-spice powder, oil

practice

1. Grate two potatoes, wash them with water, then beat two eggs, add green onions and coriander, add flour (depending on whether you like more or less vegetables, you can add water and flour as appropriate), mix into a thick paste, then add salt and a little five-spice powder.

2. Add oil to the pan. When it is slightly hot, use chopsticks to put some vegetable paste in. Adjust it into a round pancake shape and fry over low heat until both sides turn yellow.