The efficacy and function of Perilla plum How to make Perilla plum

Plum is a sweet and sour fruit. Eating plum can quench thirst. Perilla is a purple wild vegetable that can be used as a side dish for cooking, and its essence can also be extracted for skin care. Fermenting perilla and plum can make very delicious purple plum. Purple plum has great effects. It can quench thirst, relieve cough and eliminate phlegm.

The efficacy and function of Perilla

1. Produces body fluids and quenches thirst

Plum is a fruit with extremely high nutritional value. It is rich in various minerals, citric acid and organic acids. It can not only supplement nutrients, but also stimulate the secretion of saliva, and play a role in promoting salivation and quenching thirst. Although perilla is an inconspicuous weed, it has extremely high medicinal value. Eating perilla can promote salivation and quench thirst, and can also detoxify shrimps and crabs.

2. Antitussive and expectorant

Plums are sweet and sour, warm in nature, and enter the lung meridian. They can restrain the lungs and relieve coughs. Perilla is actually a Chinese herbal medicine with high medicinal value, which can be used to treat colds and coughs. Plums and perilla are combined together to have a stronger cough-relieving effect. Perilla can also soothe the stomach and relieve nausea and vomiting. Eating perilla can also stop vomiting and diarrhea.

How to make Perilla

1. First, select fully ripe plums, remove their stems, wash them with clean water and dry them. Then prepare a glass bottle, wash it and disinfect it. After the water in the plums and the glass container is dry, put the plums into the glass container and add a layer of sugar for each layer of plums.

2. After all the plums are put in, add some rock sugar and honey on top, and then pour in the prepared wine. Cover the lid and seal it for four to five days. Shake the bottle gently every day. After about five days, you can prepare the basil. After removing the stems of the basil, wash it clean and make sure to completely dry it. Add an appropriate amount of salt and scrub it vigorously to remove its astringency. Squeeze out the basil juice and throw it away. Pour some plum juice from the container and use it to mix the basil. Then evenly spread the mixed basil on the plums and store it for a few days.