The magical leaves are more than tea leaves. In South China, East China and other warm and humid, sunny places, there is also a magical leaf - basil leaves, has long been used as a food ingredient by our people. In addition to Japanese and Korean cuisine, you can eat basil and seafood, barbecue, and how to eat basil. Experts will give you 4 basil recipes.
Perilla leaves, Lamiaceae perilla plant, perilla purple back color, leaf color green, a special aroma, widely distributed in East China, South China and other warm and humid, sunny areas, with Guangdong, Hubei, Hebei produced better quality.
Modern pharmacological studies have shown that basil leaves are rich in volatile oils, perilla aldehydes, limonene and other substances, have antiemetic, sedative, anti-viral, intestinal peristalsis, hemostasis and other effects. Japanese scholars have found that high-dose basil leaves are used in combination with furosemide, which has the effect of solving puffer fish poisoning. In Japanese and Korean cuisine, chefs often use it with seafood or grilled meat, which is not only unique in taste, but also does not have stagflation after eating. Therefore, it is very popular.
Huang Hanchao, deputy director of Guangdong Provincial Second Hospital of Traditional Chinese Medicine, reminded that basil leaves are generally dried and stored for a long time. The volatile oil components will be further lost. Therefore, it is usually appropriate to use one year. He introduced four commonly used basil leaf recipes -
1. Basil leaf green onion ginger soup
Material: 20 grams of fresh basil leaves, 3 light blue and 5 ginger.
Method: After washing, add 500 ml of water and simmer for 20 minutes after the fire.
2. Perilla leaves Huang Bai Bai Zhuyin
Ingredients: 10 grams of perilla leaves, 10 grams of Astragalus, 3 grams of Coptis, 15 grams of Atractylodes, three ginger slices, and three light blue stalks.
Method: After washing, add 500 ml of water and simmer for 20 minutes after the fire.
3. Su Shi black tea
Ingredients: 5 grams of basil leaves, 5 grams of musk, 10 grams of dark tea, and 3 slices of ginger.
Practice: Black tea washed with open water again. Suye and musk are rinsed with 500 ml of clear water together with ginger, boiled and boiled for 10 minutes before being used to brew black tea.
4. Basil fried snail
Materials: 30 grams of fresh basil leaves, 500 grams of snail, and 5 ginger slices.
Practice: snail stocking in the clear water for about 1 to 2 days after the end of the spit in the abdomen silt to spare, basil leaves washed hot oil under the pan, with chives, garlic, ginger and wok into the snail with fried about In 20 minutes, salt and a little wine under it were used to thicken the dish.
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