Menghua recorded the fire, but I watched it in the play!Clear heat and dampness and it is absolutely fragrant!

Recently, a popular sentence: Cantonese YYDS (always with umbrella)!

It was heavy rain a while ago, and today the weather loves to go extreme, and the umbrellas and parasols are always brought.

Under the double attack of humidity and summer heat, I feel that the whole person is confused in the air, and he can't help everything, and he is tired of breathing.

It's time to come to the dish of refreshing brain!

I recently watched "Menghua Record" and learned a trick: Perilla Drink (also known as Perilla Cooked Water).

New product of Zhao's tea shop: Zisu drink

Purple medicine and food are used in two. After the Song people found that it was brewed with hot water, it could eliminate heat, dampness, stagnation, and refreshing.

Once launched, it immediately became the popular Da Song first -brand drink, which is equivalent to the current milk tea and happy water.

Even Song Renzong couldn't help but call it.

In the Yuan Dynasty, the literati praised its skills to cool off the heat, "I have no summer medicine, and the cooked water perilla fragrance."

To this day, perilla is still a folk wisdom in response to the summer heat.

Each Cantonese must have a must -have incense in the summer. One of the ingredients is perilla.

Purple drinks listening to elegance, in fact, there is no threshold to do.

Just bake the perilla leaves and brew with boiling water like a tea.

The fragrance of Qingxiang struck, and the man was half sober. The two cups of warm tea were under the belly, and the hot sweat sent out, completely dragging the soul back.

In addition to making tea and medicine, perilla often has the finishing touch.

The aroma of eighty -nine % of the grass and trees is mixed with a little wildness, smelling like a mixture of Laler and cumin, and also with mint clearing.

It only takes a little bit to turn turbidity and greasy to promote appetite.

Perilla is often made with meat and sea seafood. We Cantonese used it to stir -fry and duck.

When Qiqihar and Yanji people in the north eat barbecue, they always use it to wrap meat and disappear.

If you think that perilla can only be matched with amaranth, it is too unimaginable.

Today, I put a new way of eating without meat but more fragrant perilla ——

Perilla sauce eggplant

I made a universal sauce with Periste this time, walking a spicy and sweet road.

The ingredients are all magical powers: the radish is dry and crispy, the tempeh is strong, the millet is spicy, the two -Jing strip is fresh and spicy, and the garlic and white sesame increase the flavor.

Don't look at them one by one, and the fragrance of perilla is a bit of harmony.

Perilla sauce can be made more at a time, and the refrigerator can be refrigerated for half a month.

Usually bring porridge, rice, noodle heads, or crickets and cakes are very beautiful!

It happened that the eggplant was water spirit in the season, and the price was cheap. It was baicked into eggplant cakes and matched it as an official to be an official.

Cut the eggplant with thin strips and marinate the water with salt, so that the eggplant is softened, it is convenient for frying, and it is not easy to absorb oil.

When marinated, it is best to add a little white vinegar or lemon juice to keep the beautiful pale purple.

Potato starch is used as adhesive among eggplant shreds.

The amount is quite restrained, there is no thick and sticky cake, the skin is crispy and full of air, and the eggplant inside is tender and moist.

A spoonful of perilla sauce, wiped on the eggplant cake, is fragrant, spicy, fresh, crispy, and tender. It constantly stimulates the secretion of dopamine, and actually eats the plumpness of oysters.

Eggplant can also be replaced with zucchini, carrots, cucumbers, and potatoes, which can collide with a different flavor with perilla sauce.

After half in June, the battle of summer heat has just started. Everyone may wish to eat more perilla, which is also very helpful to prevent colds and air -conditioning diseases ~

-Piusu sauce eggplant-

[ Ingredients ]

Fresh purple leaves 100g radish dry 100g of garlic 2 Xiaomi spicy 3 two white sesame strip 2 white sesame 1 spoon of tempeh 1 small spoon of salt 1 small spoon of sugar 4 spoon soy sauce 3 tablespoons of eggplant egg 2 big spoon white vinegar 1 spoon

This recipe is 2 people

1 big spoon = 1 table spoon = 15ml

1 small spoon = 1 tea spoon = 5ml

[Recipe]

1. Put dried radish in the cooking machine, peeled garlic, Xiaomi spicy, Erjing strip, and tempeh.

2. Fresh purple leaves chopped for later use

3. Put 5 tablespoons of edible oil in the pot, 50 % heat in the oil temperature, put in step 1 to break the ingredients, stir -fry the water in low heat

4. Put a large spoon of white sesame, 2 small spoons of salt, 1 small spoon of sugar, 4 spoons of raw soy sauce, 3 teaspoons of oyster sauce

5. After adding the fragrance of the perilla, the flavor is fired, and the fire is turned off.

The fragrant substance of the perilla is volatilized by heating, and it must be put at the end.

6. Cut the eggplant into a thin strip, put 1 spoon of salt, 1 small spoon of white vinegar, grab and marinate for 15 minutes

7. Add 2 spoons of potato starch and mix well, so that the eggplant strips are evenly stained with starch

8. Put 2 tablespoons of edible oil in the pan, put the eggplant strips flat, fry the medium and small heat until the shape is turned over, and fry it on both sides to golden.

9. Finally, cut the pieces and spread the perilla sauce

The fried eggplant, put on a thin layer of crispy coat, fell alive and fragrant.

It is strongly recommended that you do not dip the purple sauce first and eat a piece of original flavor.

Take a bite while it is hot, click--

This is the sound of the crispy shell of the teeth, crispy and pleasant, and then softened.

The eggplant keeps the tender and moist texture, but it is not soft and rotten.

Next, we will spoil our perilla sauce.

Spread it on the eggplant cake. You do n’t need to apply it too well, and you eat the gap in the taste.

The entrance is the fragrance of the perilla, and then the slightly spicy, strong tempeh sauce comes, and chewed slightly, the sweet juice of the eggplant is rippling in the tongue.Playing up, holding a spoonful of perilla sauce with two pieces of eggplant cakes brings double happiness.

Speaking of the heat, the Song Dynasty people were really wise.

Take flower leaves, spices, and medicinal materials into various drinks (cooked water). In addition to delicious fragrance, it can also adjust the body.

Like Li Qingzhao, he was weak in his later years. In order to alleviate the symptoms of heat and spleen, he often drinks cooked water in white cardamom.

It is quite similar to our Cantonese herbal tea, health flower and grass tea.

What other interests do you have, you can also tell me, in case you come back ~

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