The most popular side dish in Korean cuisine – pickled suzi leaves, is an absolute accompaniment to rice
Su Zongye is a Chinese medicinal material, and it is spicy and warm to relieve the surface. Its effects include relieving the surface and dispersing cold, inhibiting bacteria and detoxifying, suppressing cough and phlegm, regulating qi and stabilizing the fetus. Usually make cold dishes, the taste is very fragrant, spleen and appetizing. Because dietary therapy has a strong effect on disease prevention and health care, it is increasingly favored by people.
How to pickle Su Zhi Leaves
Step 1
Chop the red pepper into minced pieces
Step 2
Chop the green onion into pieces
Step 3
Finely chop the onion
Step 4
Pour minced onion, green onion, and red pepper into a bowl
Step 5
Add minced garlic
Step 6
Pour in the chili noodles
Step 7
Pour in soy sauce
Step 8
Pour in the syrup
Step 9
Add sesame seeds
Step 10
Pour in sesame oil
Step 11
Stir well
Step 12
Spread the sauce evenly on both sides of the perilla leaves
Step 13
It can be eaten after marinating for a week
Cooking tips for pickling perilla leaves
1. Suzi leaves are best picked now 2. Spread the sauce evenly on each sheet, so that the flavor is the best, don’t be afraid of trouble 3. Marinate for more than a week before eating, the taste is the best