How to make perilla leaf pickles
1.Clean the perilla leaves with salt water After bubble sterilization, rinse with running water and control water for later use
2.Making sauce during water control
3.Use fried chili noodles to make chili oil
4.You can put more garlic paste inside. The characteristic of Korean pickles is the garlic. More
5.Add sugar, soy sauce, salt and sesame seeds
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6. can be placed appropriately Add some seasoning and stir into sauce
7. Spread some sauce on every three perilla leaves and stack them like this
8.Put out a plate and steam it in cold water (you can also eat it just like this, but some people don’t want to eat raw garlic, so you can steam it a little until the perilla leaves change color and no longer smell of raw garlic)
9. Once the perilla leaf pickles are ready for rice, you can make a few more at a time, steam them, let them cool, put them in a bag and freeze them before eating them