Take a good look at the perilla leaf sprouts and rinse them 3-4 times in clean water.

Put salt in boiling water and blanch the perilla leaves~~
Blanch up and down for about 20 seconds, then rinse in cold water and drain.

I stir-fry perilla leaf sprouts on the pan
You don't have to squeeze too much water.
Unlike ordinary vegetables, you season perilla leaves first and then stir-fry them in a pan.

Put 1T of soy sauce, 2T of perilla oil, and 1T of minced garlic in the order of blanched perilla leaves and season them.

Stir-fry seasoned perilla leaves in a pan. If you don't have too much moisture, add 1 to 2 spoons of anchovy broth or water and stir-fry it.

Stir-fry until the perilla leaves are soft and add 2T of perilla seed powder and stir-fry again.

If you sprinkle sesame seeds at the end, the soft and savory stir-fried perilla leaves are complete.

The unique scent of perilla leaves is alive and soft, so maybe because of the soft perilla leaf powder, a healthy side dish with vegetables that is delicious even with savory taste is completed.

Perilla leaves contain a lot of iron.
It has an anti-allergic effect, so it relieves symptoms of coughing, runny nose, and sneezing, and a substance called phytol in perilla leaves also improves immunity.
It's rich in vitamins A and C, so I should take it often.
How about putting it on the table in a different way as a side dish of our house today, such a good perilla leaf, stir-fried perilla leaf and perilla leaf sprouts?