How to eat Perilla seeds

As the name suggests, perilla seed is the fruit of perilla. Perilla seeds are grown in many provinces of our country. Perilla seeds prefer to grow in warm and very humid climates. Perilla seeds are not only edible for us, but also have good medicinal properties. Therefore, we can choose to eat more perilla seeds in our lives. So how to eat perilla seeds?

Perilla seeds have a very good effect on our body's health, and we know that perilla seeds have good medicinal effects. The function of perilla seeds is to eliminate phlegm, and we can also eat perilla seeds if we have coughing and wheezing. Perilla seeds also have the benefit of moisturizing the intestines.

Perilla prefers warm and humid climate. The seeds will germinate when the ground temperature is above 5℃, and the suitable germination temperature is 18-23℃. It can withstand low temperatures of 1 to 2°C during the seedling stage. The plant grows slowly at lower temperatures and grows vigorously in summer. The suitable temperature during the flowering period is 22-28℃, and the relative humidity is 75%-80%. It is relatively resistant to moisture and waterlogging, but not to drought, especially during the period of product organ formation. If the air is too dry, the stems and leaves will be rough, fibrous and of poor quality. It has a wide adaptability to soil and can grow in shady places.

Nutrition and Edibility of Perilla

The whole plant of Perilla has high nutritional value. It is low in sugar, high in fiber, high in carotene, and high in mineral elements. Every 100 grams of young leaves contains 0.68-1.26 grams of reducing sugar, 3.84 grams of protein, 3.49-6.96 grams of cellulose, 1.3 grams of fat, 7.94-9.09 milligrams of carotene, 0.02 milligrams of vitamin B1, 0.35 milligrams of vitamin B2, 1.3 milligrams of niacin, 55-68 milligrams of vitamin C, 522 milligrams of potassium, 4.24 milligrams of sodium, 217 milligrams of calcium, 70.4 milligrams of magnesium, 65.6 milligrams of phosphorus, 0.34 milligrams of copper, 20.7 milligrams of iron, 1.21 milligrams of zinc, 1.25 milligrams of manganese, 1.50 milligrams of strontium, and 3.24 milligrams of selenium.

~4.23 micrograms, the volatile oil contains perillaldehyde, perillyl alcohol, menthone, menthol, eugenol, and perillene ketone. The anti-aging factor SOD is present in up to 106.2 micrograms per milligram of perilla leaf.

Perilla contains volatile aromatic substances such as perilla aldehyde, which is often used by the people to remove fishy smell, increase freshness and enhance flavor. "Tiao Ding Ji" records: "Usually, mint, pepper, perilla, onion, balsamic rubber, orange peel, chrysanthemum and leaves are dried together, pounded and stored. Cut the fish into pieces and put them into water, use them to wash and rub, which not only removes the fishy smell, but also tastes especially delicious." In the Han Dynasty's "Qi Fa" fu, it is possible that the fish fillets were eaten raw (fish sashimi has existed in the Zhou Dynasty; Chen Deng, the prefect of Guangling in the Eastern Han Dynasty, was fond of eating "raw fish sashimi"), and perilla was used to enhance the flavor and remove the fishy smell. Because perilla juice is purple-red, many food processing factories use perilla as a coloring agent for foods such as plum sauce and fermented bean curd. Wash, dry and chop the perilla, then mix it with vinegar, five-flavor ginger, sweet and sour garlic, sour plums, etc. to create a unique flavor.

Perilla is also a highly effective plant "preservative". Someone once did an experiment: wrap fish, meat and other perishable foods in fresh perilla leaves and place them in a ventilated place indoors. These things can be preserved for 4 to 5 days at room temperature. In addition, dried perilla can also be used to process pickles. Nowadays, people still add some perilla when drying pickles to remove the fishy smell and prevent spoilage. When using a kimchi jar to pickle vegetables, adding some perilla leaves can also give the kimchi a unique flavor.

When cooking Perilla, the young leaves are usually used to make cold dishes, stews, or soups, or they can be coated in batter and fried. Wash the perilla leaves and tender stems, dry them, cut them into small pieces, and then add other seasonings to make them taste unique. Perilla leaves and seeds can also be used to cook porridge, make rice balls, or make perilla drinks.

Above we introduced what perilla seeds are. Perilla seeds are the fruits of perilla. We can eat perilla seeds directly, or we can cook them into a variety of health-preserving dishes. The above article introduces to us how to eat perilla seeds, and we can process perilla seeds based on this.