How to make perilla leaf pickles

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  1.Clean the perilla leaves with salt water After bubble sterilization, rinse with running water and control water for later use

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  2.Making sauce during water control

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  3.Use fried chili noodles to make chili oil

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  4.You can put more garlic paste inside. The characteristic of Korean pickles is the garlic. More

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  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

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  7. Spread some sauce on every three perilla leaves and stack them like this

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  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)

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  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