Barbecue is a common food in life. It has many ways to eat it and various types. Many people tend to eat barbecue. There are , Suziye in the barbecue. This is usually eaten with barbecue, usually eaten raw, and it will not have any impact.
Is the Suzi leaves of barbecue raw or roasted?
is usually eaten raw.
Sucodile leaves are not toxic, so when eating barbecue, you can usually eat them raw, which can effectively relieve the greasy feeling of barbecue and supplement the human body with certain vitamins.
However, it should be noted that because the saccharin leaves may carry a certain amount of dust during the growth and picking process, they need to soak them in salt water for a period of time before eating, and then rinse them with clean water to prevent bacteria from entering the human body and causing discomfort symptoms.
How to eat the sour leaves of barbecue
Required ingredients: appropriate amount of perilla leaf , three spoons of chili sauce, a few slices of garlic slices, delicious soy sauce, cooked sesame , carrots, onions,
Cooking steps:
1. First prepare all the ingredients you need, clean the perilla leaf, drain it for later use. If you don't like the taste of leaves, you can also use other vegetables you like instead. Other ingredients should be as complete as possible
2. The roots should be removed when cleaning perilla cotyledons. Perilla will have a brighter color and better cooking effect.
3. Then prepare the key ingredients. Prepare about 100 slices of water in the pot, add about 10 slices of sugar, stir well, and then boil in the pot. When the pot is half full, you can take it out of the pot for later use.
4. Next, chop the onion, crush the garlic, put it in a blender, and stir it into a puree, so that the flavor of the onion and garlic can be completely released,
5. Then add shredded carrots, a spoonful of white sesame seeds, three spoonfuls of spicy sauce, and two spoonfuls of soy sauce. Finally, add the boiled sugar water to the onion puree and garlic to prepare the slightly spicy and delicious condiments.
6. Finally, mix the seasoning and perilla leaves thoroughly, stir well, cover with plastic film, and then refrigerate in the refrigerator for one night so that the perilla can be fully seasoned. The next day, you can enjoy it at breakfast.
This is a delicious pickle dish. It is simple and convenient. If you are interested, you must give it a try.
Cooking Summary:
Perilla leaves should be cleaned as much as possible to prevent impurities from adhering to them and contaminating the components. The water after cleaning should also be discharged as much as possible.
Finally, you can decide whether to add a small amount of vinegar according to your taste to make it sweet and sour.
sauce can also be added with shallot, coriander, chili oil, oyster sauce, MSG and other condiments. Make the sauce taste stronger and purer.
What to eat after eating barbecue?
After eating barbecue, eat bananas, apples, kiwi , oranges, etc. There is a lot of fat in the barbecue. After ingestion, you need to use scrape food to remove fat to avoid excessive fat, which will be converted into fat in the body and stored in the body, resulting in obesity. These foods are rich in vitamin C, which can accelerate intestinal and stomach motility, help digest and absorb food, and avoid excessive accumulation of body fat.
After eating the barbecue, you can choose to eat fruits such as apples, bananas, hawthorns, strawberry and other fruits. These fruits are rich in dietary fiber , which helps digest, moisturize the intestines and detoxify, and helps eliminate greasiness. Or choose to drink a cup of warm water, which can promote gastrointestinal motility and allow greasy foods to be digested quickly in the stomach. You can also drink a cup of yogurt. lactic acid bacteria in yogurt can increase the decomposition of excessive oils and fats by beneficial bacteria in the intestines. Usually, pay more attention to the combination of food, pay attention to the rules of three meals, and ensure that you eat 7 o'clock each meal.
Source: Website q2d
Author: Maruzi
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