Recipe: Amaranth Perilla

Home Cooking Recipe: Amaranth Perilla


There are a lot of ingredients, but the finished product is really delicious. Amaranth and Perilla are really good friends of all kinds of shellfish. They not only cover the smell of the shell, but also absorb the savory taste of the shell. The flower armor bought this time is a little small. The boss said that this is wild. I don’t know if it is a psychological effect. It seems to be really sweeter than ordinary. I am so deceiving!



  1. Wash the shell with a flower, boil a pot of water, put a flower armor, open the flower armor, turn off the fire immediately and filter out the water. It’s not stinky to pick up the ones that don’t open, and if you’re really so bad, you’re going to die.

  2. The leeks are cut into sections, the onions are cut into sections, and the onions are separated for use. Perilla leaves shredded. Small peppers cut into circles. Ginger slices. The garlic is broken.

  3. The cardamom is washed and chopped.

  4. Put the oil in the pan, heat it to 80%, add ginger, garlic, and scallion.

  5. Add the garnish of the open mouth, stir fry a few times, add the leeks, continue to stir fry until the leeks are a little soft, add the basil, pepper, and cardamom stir fry.

  6. When frying, add seasoning with soy sauce, oil, and rice wine. When you see the meat falling out of the shell, you can turn off the fire and sprinkle with shallots.


Because soy sauce and cardamom are salty enough, there is no need to add salt.

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