Chinese Food
Mussel with purple perilla
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Qingkou is the southern name, the northern name is Haihong, and the scientific name is mussel. The taste of Perilla is fragrant. There is a refreshing feeling just entering the mouth. There is a sense of volatilization. It's a little similar to the taste of Heze. Stir fried green mouth put perilla, go fishy, super fragrant, taste very good.
Cooking ingredients
Cooking Steps
Step1:Prepare materials. Clean and brush the shell.
Step2:When the water boils, put the scallops in the pot. When the water boils again, take it up.
Step3:Cut the Perilla.
Step4:Chopped ginger and garlic.
Step5:Put oil in the pot. Stir fry ginger and garlic. Pour in scallop and stir fry.
Step6:Put in the basil in half a minute.
Step7:Sprinkle with pepper.
Step8:Pour in oyster sauce. Add half a bowl of water and stir fry until the sauce is fully collected. Turn off the heat. Sprinkle a layer of cilantro on top.
Cooking tips:You can use mint leaves instead of Perilla. There are skills in making delicious dishes.
