When I went out to play, I first came into contact with the perilla. This small plant is really rare. After thinking about it, I decided to make the small basil into a sauce, which will retain its taste for a long time!
Perilla leaves are washed and dried to dry the surface
Put the basil leaves, ginger, garlic and salt into a blender and beat them into a sauce.
Put the sautéed sauce in a sealed container and pour the vegetable oil into the sauce.
After the perilla sauce is cooked, put it in the refrigerator and store it for about two months.