Wuhan base sells 400 jin of perilla a day: how to eat it, its benefits, and its growing value

Recently I came across something interesting: a growing base in Wuhan sells nearly 400 jin of perilla every day! The comment section immediately lit up with discussion

Actually, perilla really is not just a "side dish exclusively for stir-fried snails." It can be eaten in more ways than you can imagine, and its benefits hold quite a few surprises too. Today I will break it all down and chat with you about it, and after reading this, I guarantee that next time you see perilla, you will never think only of slurping snails!

First, let's talk about the "3 

"home-style quick dishes," so fragrant after a casual stir-fry that you will want to lick the plate. For example, perilla scrambled eggs: chop the perilla leaves and mix them with beaten eggs, add a little salt for seasoning, and pan-fry until golden. It tastes of perilla's fresh fragrance, with an extra layer of flavor compared with ordinary scrambled eggs. There is also perilla stir-fried shredded potato: when the potato shreds are half cooked, toss in a handful of perilla leaves, stir a few times, and it is ready. It cuts greasiness and boosts freshness, and you can eat half a bowl more rice with it. If you are stewing meat or fish at home, toss in a few perilla leaves and it not only removes the fishy smell but also makes the meat aroma richer. Especially when stewing pork ribs, adding perilla makes it not greasy at all.

The second type is "appetizing small snacks," especially refreshing to eat in summer. The most classic is pickled perilla cucumber: cut the cucumber into strips, sprinkle with salt to draw out water, squeeze dry, then mix with chopped perilla leaves, minced garlic, small chili peppers, light soy sauce, vinegar, and white sugar, seal in a glass jar, and soak for a day. It eats crisp and lively, and goes perfectly with porridge or noodles. There is also perilla lemonade: wash the perilla leaves and tear them into small pieces, soak them in cool boiled water with lemon slices and honey, refrigerate for half an hour, and it tastes both of lemon's sourness and perilla's fragrance, far healthier than bought drinks.

The third type is "specialty ways to eat it," which can serve as a staple food or a snack. For example, in some places in the south, people make perilla glutinous rice cakes: steam glutinous rice and pound it into a paste, wrap it around perilla leaves and red bean paste filling, roll into balls, and pan-fry until the outer skin is golden. One bite is soft, glutinous, sweet, and fragrant, and the perilla fragrance balances the sweetness and greasiness of the red bean paste. There are also perilla rice balls: mix cooked rice with a little salt and sesame, wrap it in a perilla leaf, add some pork floss or pickled radish, shape into a rice ball, and it can be breakfast, convenient and filling.

Now that we have talked about how to eat it, let's talk about perilla's "hidden benefits." Do not think it is just a seasoning vegetable; it is actually very useful.

From the perspective of modern medicine, perilla contains components such as perillaldehyde and perilla ketone, with these practical effects: first, it can relieve gastrointestinal discomfort. For example, if you have diarrhea or bloating after eating cold or raw food, drinking some perilla water or eating dishes stir-fried with perilla can help regulate the stomach and intestines. Second, it can remove fishy smells and inhibit bacteria. When boiling fish or shrimp, adding perilla not only removes the fishy smell but also inhibits bacteria in the ingredients, making it safer to eat. Third, the vitamin and mineral content in perilla leaves is not low, and in summer when you sweat a lot, eating some perilla can also help supplement nutrition.

From the perspective of traditional Chinese medicine, perilla is warm in nature and pungent in taste, and has the effects of releasing the exterior and dispersing cold, and moving qi and harmonizing the stomach. For example, if you get caught in the rain in autumn and feel a bit chilled, boil a bowl of perilla and ginger water and drink it, and sweating can relieve cold symptoms. If you get carsick or seasick easily, holding a perilla leaf in your mouth can reduce the feeling of nausea and wanting to vomit. If a child at home has no appetite for food, cooking some porridge with perilla leaves can also help stimulate the appetite.

However, I should also remind you that although perilla is good, not everyone is suited to eating a lot of it. Perilla is warm in nature, so people who easily get internal heat should not eat too much. Also, pregnant women should be careful: although a small amount of perilla can relieve morning sickness, too much may have an effect, so it is best to consult a doctor before eating it.

Now you know what a "treasure" perilla is, right? Next time you see perilla at your door or at the vegetable market, do not think only of stir-frying with snails. Try the ways of eating mentioned above, and you might unlock a new flavor.