How to pickle perilla leaves yourself

Perilla leaf is a common dish in Korean food. This kind of perilla leaf is often used by local people to wrap barbecue and make kimchi. Perilla leaf is rich in nutrition, has a unique taste, and has excellent health-preserving effects. With the promotion of Korean food in China, many Chinese people have also fallen in love with perilla leaf. They want to pickle some perilla leaf pickles by themselves, but they don’t know how to pickle them. I will sort out the illustrations of my own method of pickling perilla leaf pickles. Friends who want to pickle perilla leaf pickles should take a look. I believe everyone can learn it at a glance.

How to make your own pickled perilla leaves

Ingredients for pickled perilla

When you pickle perilla leaves at home, you need to prepare fresh perilla leaves, onions, garlic and chili powder, and then prepare some soy sauce, salt, sugar, oil and other seasonings. The specific amount of materials can be prepared according to your needs.

How to make your own pickled perilla leaves

1. Wash the prepared perilla leaves one by one, then stack several leaves together and put them into the steamer. Remember to boil the water in the steamer before putting the perilla leaves in. The steaming time is five to ten minutes. The perilla leaves will taste better after steaming.

2. Chop the green onion into chopped green onion, peel the garlic and make minced garlic for later use. Take a larger bowl, put all the prepared soy sauce, cooking oil, salt, sugar and other seasonings into it, and finally add the chili powder and minced garlic, mix well and set aside.

3. Take a soft-bristled brush, dip it in the seasoning juice, and brush it on each perilla leaf. After brushing, place them in a fresh-keeping box or a sealable container. Finally, pour all the remaining seasoning into it, seal the container, and store it in the refrigerator. After about seven days, you can take it out and eat it whenever you want.