Perilla leaves are natural medicinal ingredients that can regulate colds, coughs, and asthma in daily life. Besides pickled vegetables, perilla leaves can also be stir-fried or used in cold dishes, with a very crisp texture and high nutritional value. In terms of preparation methods, you can add different ingredients according to personal preference, which makes the taste very nice.

Cold Mixed Perilla Leaves

Craft: Mixed

Flavor: Original Flavor

Cuisine: Other Cuisines

Functions: Cough relief|Cold relief|Asthma relief

Main Material: Perilla Leaves

Auxiliary Materials:

Seasonings: Salt|Monosodium Glutamate|Soy Sauce|Sesame Oil

Types: Breakfast|Lunch|Dinner

1 Nutritional Composition of This Dish

Calories 206.41 kcal, Protein 12.48g, Fat 8.89g, Carbohydrates 19.34g, Folic acid 1.5mcg, Dietary fiber 11.41g, Carotene 22mcg, Thiamine 0.06mg, Riboflavin 1.06mg, Niacin 3.99mg, Calcium 939.19mg, Phosphorus 229.48mg, Potassium 1mg, Sodium 1mg, Magnesium 857.13mg, Iron 24.88mg, Zinc 2.84mg, Selenium 0.11mcg, Copper 1.03mg, Manganese 0.11mg

2 Preparation Method

First, remove the impurities from the perilla leaves, wash them with clean water, blanch them in a pot of boiling water, remove them, wash them again with clean water, squeeze out the water, and set aside.

Cut the perilla leaves into segments with a knife, place them directly in a plate, add fine salt, monosodium glutamate, soy sauce, sesame oil, and mix well, then it can be eaten.

3 Preparation Tips

4 Recommended Eating Times

Breakfast|Lunch|Dinner

5 Nutritional Analysis

6 Food Incompatibilities

Perilla leaves: Perilla leaves should not be eaten with crucian carp, as it can cause toxic boils.