Mulberry leaf / Stir-fried mulberry leaf perilla powder
It is the second most protein-rich ingredient after beans as the leaves of mulberry trees. Mulberry leaves are said to have been eaten for about 2,200 years as a perfect food full of various nutrients, enough for silkworms that only ate mulberry leaves to extract beautiful silk threads. Watch from 01:11 seconds.
2 serving
Within 60 minutes
요알남Mingstar
Ingredients
  • mulberry leaf
    150g
  • Water
    200ml
  • Sea tangle
    1piece
  • perilla oil
    2Ts
  • crushed garlic
    1/2Ts
  • perilla powder
    1Ts
  • Soy sauce
    3Ts
  • Salt
    1little
Video
Cooking Steps
STEP 1/6
Wash and prepare mulberry leaves.
STEP 2/6
Put a piece of kelp in lukewarm water and boil it for about 30 minutes to make kelp stock.
STEP 3/6
Put perilla oil and minced garlic in a pan and stir-fry slightly over medium heat.
STEP 4/6
When the garlic smells, add mulberry leaves and stir-fry slightly.
STEP 5/6
When the mulberry leaves die, add kelp stock and boil over high heat.
STEP 6/6
When the broth is reduced, add perilla powder, soy sauce, and a little salt and stir-fry over low heat.
* You can stir-fry it quickly over high heat without moisture, or slowly over low heat to leave moisture.
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