The ancient famous doctors had proposed "to use the raw food of the (Perilla) leaf to kill all the fish poison." Perilla can be cooked in a cold dish, which is a good summer food list. Pickled basil is delicious and refreshing, and it is still exposed to the sun. With a bowl of white rice porridge, I feel refreshed.
Ingredients | Perilla leaves, paprika, pears, ginger, garlic, soy sauce, fish sauce, salt, rock sugar.
The perilla leaves are washed and dried to moisture.
Pear, ginger, and garlic are chopped and added to the chili powder.
Mix a little soy sauce, fish sauce, salt, and rock sugar.
Take a clean utensil and put in a basil, a layer of basil leaves and a layer of marinade.
It can then be eaten after one day in the refrigerator. (The tray can be placed without a sealed container, and the plastic wrap is wrapped in the finished product)