The 85-year-old grandmother drank health tea all her life, added a handful of basil, and had a healthy body

Summer is the harvest season of perilla. It has a spicy taste and strong aroma. It can be used as a spice in food to remove fishy smell and enhance fragrance. Compared with the north, southerners often use basil to fry screws, cook duck foot soup, etc., so southerners are very familiar with the taste of basil. It is indeed a good ingredient to remove the smell and enhance the fragrance when cooking.

If you often use basil as an ingredient, then Qingqing will share with you a way to eat basil today. In addition to being used as a side dish, it can also be used to make tea. Someday you can drink such a magical effect. It is the health tea that the 85-year-old grandmother has been drinking all her life. It is summer and it is the most suitable for drinking this kind of tea. I will share with you the simplest method. If you are used to the taste of perilla, then come with Qingqing. have a look!

Step 1: Wash the perilla

Prepare the fresh perilla leaves and pluck the perilla leaves. The perilla stems are not needed. If there are worms or hairy ones, just pick them out and throw them away. We only need tender and fresh perilla leaves. . Put the picked leaves into the vegetable basin, then pour a lot of water, and then wash them one by one with your hands, because the back of the perilla leaves has texture, there will be more dust and impurities, you need to be patient when cleaning, wash it clean Then fish it out and put it in a bamboo basket.

Step 2: Drying

The cleaned basil leaves are laid flat in a bamboo basket, do not pile up together, and then placed in a cool and ventilated place to dry. After a few days of drying, the basil leaves will sprout. If there is a big sun, put it under the sun to dry, as long as the sun is sufficient, drying for two hours is enough. In the process of drying, remember to flip it occasionally, so that the perilla can see the sun inside, just enough to dry it, don't dry it too much, if it breaks when you pinch it, then it's not good . Take the sun-dried perilla into the house and shake them away with your hands to dissipate the residual heat.

Step 3: Fried Perilla

Next, prepare a pot, clean the pot, make sure there is no residual oil in it, and turn on the fire to dry the excess water in the pot. Then pour in a bowl of rice, turn on a low heat and fry slowly until it is slightly hot. Then pour the basil in again, also on a small fire, be sure to keep stirring, so as not to burn the basil. This method is very suitable for frying tea leaves. After frying the basil, put it in a bamboo basket to cool.

Step 4: Load the Glass Jar

After frying the basil rice, we need to find a jar to store it because it can't be used all at once. It is best to use a water-free and oil-free glass jar, and do not mix other substances, so that the preservation time will be longer. After putting the basil rice in a jar, store it in a cool and dry place. You can take out a little at a time and soak it in water. Remember to pour boiling water when you soak it, so that the nutrients in the ingredients can be stimulated. After soaking for about five minutes, you can see that the water has turned lavender. Don't worry, this is the unique color of perilla, and it will dissolve in water after soaking. On a hot day, we can often drink a bowl of this basil tea, which can clear away heat and detoxify, help digestion, maintain health and prevent heat stroke, which is very suitable for drinking in summer.

【Green leaf perilla and purple leaf perilla】

Perilla is a very tenacious plant. It is generally not planted deliberately in rural areas. There are even wild ones. Some people also plant it in the field. Home-matched dishes have a very strong taste, and we often see only green and purple, so what is the difference between them?

Green-leafed perilla is relatively mild in taste, and it contains less anthocyanins. Compared with purple perilla, the leaves are larger, and its nutritional value is not comparable to purple perilla. The purple perilla has a strong taste and contains a lot of anthocyanins, which can supplement the human body with good nutrients, so most of the time, we buy purple perilla, which is used to fry fish. Fried screws are very fragrant, so do you know which one to choose when cooking?

As a spice, basil is not as commonly used as garlic, star anise, and ginger. This is because basil is not easy to preserve. It must be used as soon as possible after buying it. If it is kept for a day or two, it will disappear, and its nutritional value and fragrance will be lost. , it will not play a real role, so when it must be used to match the ingredients, it will be specially purchased.