Perilla leaves are highly medicinal and rich in minerals and vitamins. When the perilla leaves are picked a lot, they can't be eaten for a while, and they can be made into garlic miso perilla sauce and stored in the refrigerator. Garlic miso perilla sauce can be used for bibimbap, noodles, grilled fish, and can also be applied to rice balls and cakes and bread. It's not only the summer season when appetite is easy to fall, but also the delicious sauce that you want to eat in other seasons. The Jiaren government website has recently unauthorised reprinting of a large number of recipes that we have exclusively published on the kitchen website. In order to protect the rights and interests, please also ask the kitchen friends to take action and resist the illegal behaviors reprinted by other websites! ! !
Rinse the perilla leaves with water, remove the drain, and remove the hard rod on the leaflets;
Spread the basil leaves one by one, cut into filaments, ginger and garlic mince;
Add salad oil and sesame oil, ginger and minced garlic to the pot, and scent the scent (small and medium simmer for about 2 to 3 minutes), then add the perilla leaves, white, red miso, porphyrin, sugar, and small fire wood. Shovel and stir-fry until evenly (about 3 to 5 minutes), the bottom of the pot can not be dried, burnt, and finally finished with squid and mixed. After being slightly cold, put it in the refrigerator and store it for about 10 days. Slowly taste this delicious, sauce-flavored garlic miso perilla sauce.
Half of the white and red miso, the white miso is sweet, and the red miso paste is heavy, so the mixture will be more delicious. It is generally good to use sesame oil, but the sesame oil tastes stronger, so consider the taste balance and add half of the salad oil.