Perilla, this thing Northern Buddy knows that there may not be too much, but I tell you that the perilla leaf is the leaf that the Korean food has eaten in the meat, is it a bit known? In Kunming, a lot of buns, cake fillings are made with basil, the benefits of everyone Baidu, the simplest is the fragrance, the heart and lungs of the fragrance, into the lungs. The cousin sent the Perilla of Lijiang to her home. The first few paradise sisters learned the practice of Suzi sugar. They said that I would mail me sugar. I said that you gave it a fishing trip. Hey, I will do it!
Prepare the ingredients and clean the impurities in the perilla.
Mix the walnut kernels, orange peel and basil, and smell the aroma when mixing!
Pour water into the pan, sugar, stir-fry, add maltose, fry until bubbling.
Pour in the mixed basil and stir fry.
Pour into a box, I use the cake mold, you can use tea tray, lunch box and so on. Put some oil on the inner wall of the container to prevent it from getting on, and it is not good to release the mold. I wipe the olive oil.
Flattening and pressing!
Slightly colder, ready to cut.
Cut into large pieces first, and feel a little soft.
Cut it into smaller pieces.
Do it at night, the next light.
Cut two specifications for adults and children.
Cut, package, healthy and delicious snacks!
Lijiang's basil is extravagant, blue sky and white clouds, green mountains and green water ~~
1. The ratio of perilla and sugar is 3:1. Without maltose, you can use white sugar to fry sugar. It will be sweeter. I added some white sugar to enhance the taste. 2. Orange peel must be, although not much, it is the finishing touch! The little tangerine I used, the skin is easy to dry, the taste is good, and the color is good. It is also possible to use tangerine peel directly. Don't make too much hard influence on the taste.