Description
Chiu Je Farm
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Chiu Je Farm / Tai Po
🔖 Certification： Not Organic Certified
🌱 Producer Introduction：
Chiu Je organises parent-child day trips from time to time [May rice dumplings, glutinous rice magnets, strawberries, etc.]. The venue is mainly in Yuen Long. You can also in the field to pick corn or seasonal organic vegetables. According to the season, her old man will make salted tofu, tofu dessert, pizza, home-made tea fruit, radish cake and jam. Coupled with excellent craftsmanship and more and more consumers.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Perilla frutescens (L.) Britt.
Chinese Name：紫蘇
Other Names：Perilla
Product Description：Perilla is for cooking. Is a very good supporting role. Perilla can be divided into two kinds of green leaves and red leaves. The taste is similar. It is often eaten with plums. Perilla is a very good supporting role in cooking. With natural coloring and spices, it can be eaten raw or added as spices. Perilla aldehyde secreted by perilla leaves can not only stimulate the sense of smell and remove fishy smell, but also prevent restlessness.
Perilla is the leaves of perilla frutescens Lamiaceae, with a unique fragrance. The parts used are leaves, flowers and buds. It has the functions of relieving the exterior and dispelling cold, promoting qi and stomach, sterilizing and antiseptic, strengthening the stomach, relieving cough and removing phlegm, diuretic, purifying blood, and calming. Can be used for cold, cough, nausea, fish and crab poisoning. Perilla is rich in ingredients. In addition to vitamins and minerals, it also contains organic chemicals such as perilla aldehyde, perillyl alcohol, menthol, eugenol, and baekrenone. The vegetable oil of perilla seeds helps the human body to digest and absorb, can reduce cholesterol and prevent thrombosis.
It is produced in most parts of China, mainly in Jiangsu, Hubei, Zhejiang, Hunan, Sichuan and other provinces, and sold to the whole country.
Variety：Classification by leaf color and shape mainly include: (1) Red perilla: dark red to copper color, less fragrant than green perilla, softer in flavor, with a slight woody musty smell, like cumin, coriander, and slightly Scented with cinnamon.
(2) Green perilla: green, with fluffy leaves, sweet and strong aroma, with cinnamon, cumin, citrus, anise and basil, and a pleasant warm taste after the entrance.
Supply Season：Hong Kong is supplied throughout the year.
Storage Method：Wrap fresh perilla leaves in plastic bags and store them in the vegetable compartment of the refrigerator for three to four days. Dried perilla can be stored in airtight jars for up to six to eight months.
#Should Be / Avoided：
Appropriate: suitable for general consumption. Contraindications: Contraindicated for those with febrile diseases and weak Qi.
*Edible Compatibility：
Affordable: With ginseng, it can cure cough and shortness of breath; with mulberry juice, it can cure sore and bleeding; with mustard seed and radish seed, it can cure asthma, cough, and sputum and phlegm.
Cooking Skills：It is usually used to cook steamed crabs, which can increase the aroma and taste, and also detoxify and remove fishy smell. It can be used to enhance flavor and deodorize meat. Put in soy sauce, it can also be antiseptic and bacteriostatic, and increase the mellow flavor of soy sauce. The juice of fresh leaves can be used in cakes, candies, prunes, and preserves. Young leaves can be eaten raw, fried, made into soup, and made into sauce. In japan, red perilla is mostly used to pickle prunes, which can add color to the prunes. Green shiso is often paired with parasites on sushi and raw fish. The leaves are also used in soups and salads.
Production method:
after the apples are cut, soak them in a little brown rice vinegar to prevent oxidation; shred the purple cabbage and cabbage separately; cut the lettuce into 3 cm widths.
After preparing the above ingredients, put them in a salad bowl, then add perilla leaves and sliced carrots.
Drizzle 2 tablespoons each of olive oil, grape vinegar and salad dressing in order, and put almond pieces and raisins on top, and then decorate with shredded seaweed.
Notes：Eating hairy crabs are generally steamed with perilla leaves to reduce the cold effect of hairy crabs by taking advantage of its ability to dispel cold from the exterior, and add its unique fragrance to eliminate fishy smell.
Dish：
Perilla tofu, teriyaki perilla omelet, grilled perilla rice balls, etc.
Product Information (Supplement)：
Pre-order once a week. The supply depends on the delivery situation, or it will be shipped separately.
Pre -order once a week. The supply depends on the delivery situation, or it will be shipped separately.
Suggested Eating Method：
It is usually used to boil steamed crabs, which can increase aroma and deliciousness, and can also solve the vegetarian and remove fishy. For meat, it can add fragrance and odor. Placed in soy sauce, can also antichelinically antibacterial and increase soy sauce. The juice of fresh leaves can be used in pastries, candy, dried plums, and honey. Tender leaves can eat raw, fried food, soup, and sauce. In Japan, most of the red amethyst can be picked and dried, which can add color for the plum. Green perinus is usually paired with parasites on sushi and raw fish. The leaves are also used on the soup and salad.
Other dishes:
Perilla Porch Purple Chicken Purple dried Periole Purple Fish Purple Permanent
15 minutes of frying Perisu plum, a chicken perilla powder • chicken leg meat • fried powder • plum powder • soy sauce • Luo Han fruit candy • Shaoxing wine ...
California raisin Purple Purple Shrimp Cold Noodles: 5 tablets • Butterfly Noodles: 100g • California raisins: 30g • corn bamboo shoots: 3 branches of asparagus: 3 branches • Oil seal tomato: 20g. ... 20g.
Sugar -stained a perina ...
28 Purple Muscle Dumplings ︱ Japanese -style flavor ︱ Holiday snacks ...
Perilla Lemon Plum Plurry Vinegar Tea
Production Method:
After the apple is cut, it is impregnated with a little brown rice vinegar to prevent oxidation; the purple cabbage is shredded with the cabbage; the lettuce is cut 3 cm width.
After preparing the above ingredients, put it in a salad bowl, and then add perilla leaves and carrot slices.
Drizzle 2 tablespoons of olive oil, grape vinegar and salad sauce in order, put on almond fragments and raisins, and then decorate them with sea Tessi.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
