Perilla is an annual herb and needs to be replanted in the second year. It is a common dish on our table. It is often eaten with cold salad or steamed into steamed buns for consumption. Perilla is also a medicinal material. Not only is the plant itself a medicinal material, but the seeds of perilla are also medicinal materials. People often eat perilla leaves to soak in water, so what are the taboos of drinking perilla leaves in water? In response to this problem, let’s take a look at the introduction of the article together.
Side effects of perilla leaf soaking in water
Although the perilla leaf soaking in water is good for the body, it is not suitable for everyone. Statistics show that some people experience discomfort after taking perilla leaf soaked in water, such as nausea and nausea. However, this is not a serious problem. After a period of time, the body will naturally recover. It is recommended to stop taking the liquid medicine during this period of discomfort.
If the perilla leaf is warm, it is best not to take it for patients who are more angry and cause nausea, because it may aggravate the condition after taking it.
Soaking perilla leaves in water cannot be taken for a long time, because if it is taken for a long time, it is easy to cause the leakage of true qi in the body, and the body will become weaker and weaker if taken for a long time.
If your body suffers from a disease, and it is a disease of yin deficiency, and the main physical manifestation is cold and heat or headache, then it is best not to take perilla leaves, but to eat more Chinese medicinal materials with astringent and nourishing effects.
In terms of diet, perilla leaves cannot be cooked and taken with carp, because this can easily lead to toxic sores. If you are a patient with a high fever or a strong virtual fire, you must not take perilla leaves.
How to make basil leaves
In addition to being a traditional Chinese medicinal material, perilla leaves are also a good-tasting ingredient. Therefore, many people like to cook perilla leaves with some other Chinese medicinal materials. Now let’s talk about the common edible methods of perilla leaves. The specific methods are as follows:
1. Cucumber mixed with basil leaves
Ingredients: perilla leaves, cucumber, salt, monosodium glutamate, sesame oil, sugar and white vinegar
Method: Wash the perilla leaves, then pickle them with salt, then chop them for later use; peel the cucumbers and wash them, then cut into shreds and add the condiments for pickling; then sprinkle the perilla leaves on the cucumber shreds and pour it over Stir the sesame oil, then put it on a plate and consume it directly.
2. Fried perilla leaves
Ingredients: Perilla leaves, frying powder, edible oil, salt and pepper
Method: Wash the perilla leaves and wipe off the water; adjust the frying powder with water; then mix the perilla leaves and frying powder together; pour the cooking oil into the pot and pour it when it reaches a certain temperature Perilla leaves; fried on both sides until golden brown, can be taken out; finally sprinkle with salt and pepper to eat.
3. Perilla leaf fish soup
Ingredients: potatoes, perilla leaves, crucian carp
Method: slaughter the fresh crucian carp, then put it in a frying pan for a little fry; peel the potatoes and cut into pieces; put the crucian carp and potatoes into a pot and simmer until the soup turns milky white; finally; Sprinkle the perilla leaves on it and take it from the pot.
The main component of perilla leaves is perilla ketone compounds. These substances show very strong toxic effects in the body of animals, especially the most harmful to the lungs. If these substances are taken in large amounts, the lungs are prone to emphysema and pleural exudation, and death may occur in severe cases.
In addition, perilla leaves also contain a large amount of oxalic acid. If the body takes it regularly, a large amount of oxalic acid will be deposited in the body. A large amount of deposits in the body can easily cause damage to the nervous system and digestive system. In severe cases, it may damage the blood-forming ability of the internal organs.