Perilla soy sauce was once inadvertently seen in a Japanese food blogger's blog. Not long after, I saw the fresh basil leaves in the Korean supermarket and immediately bought it home. I plan to try it once. I didn't expect the soy sauce to be really fragrant. Whether it is used for hot dishes or cold dishes, it has a unique flavor and flavor. I and koalas are especially loved. In our home, it has almost completely replaced ordinary soy sauce. Just finished an operation in advance today, the practice of perilla soy sauce is very simple, just have a map, just talk about the practice.
Wash the fresh basil leaves and dry the water. Be sure to dry the water, otherwise the soy sauce will break easily.
Peel the garlic, wash it, dry the water, and cut into large pieces.
Seal one of the glass containers, sterilize at high temperature, and dry thoroughly.
Put the perilla leaves and garlic cloves into a glass container, then pour the soy sauce. The amount of soy sauce is to cover all the perilla leaves and garlic cloves.
Sealed, put it in the refrigerator freezer, you can eat it in 24 hours.
When taking soy sauce, be sure to use a clean spoon that is free of oil and water. Homemade perilla soy sauce can basically replace soy sauce. My personal feeling is that the perilla sauce is more fragrant. After using some soy sauce, you can add soy sauce. The garlic cloves and basil leaves inside can also be used as a condiment alone. After use, add the basil leaves or garlic cloves. However, it is best not to store the perilla soy sauce in the refrigerator for more than 45 days, so it is best to eat it within 45 days from the day it was originally made, regardless of the amount added in the middle.