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紫苏,自古就被人们用于烹饪与防病,早在西汉,枚乘在《七发》赋中就介绍过“鲤鱼片缀紫苏”;至宋朝,台州等地方出现“紫苏可生食之”的记载;至明朝,徐光启更是详细记述“叶可生食,与鱼作羹味佳”。如今,在南方许多家庭中均喜欢将其作为辅料来烹鱼,吃来别有风味。一、紫苏的特征与功用紫苏又名苏叶、赤苏、红苏、黑苏、青苏、香苏、野苏、苏麻等,广泛分布于我国华南、华中和华北,生于山
Perilla has been used by people for cooking and disease prevention since ancient times. As early as in the Western Han Dynasty, the “carp was emblazoned with perilla” was introduced in the “Seven Hair Styles”. In the Song Dynasty and Taizhou, Of the “records; to the Ming Dynasty, Xu Guangqi is a more detailed account of” leaves can be eaten, and fish for soup taste good. " Nowadays, many families in the South like to use it as an excipient to cook fish and eat something different. First, the characteristics and functions of Perilla Perilla, also known as Su Ye, red Su, Hong Su, black Su, Qing Su, Hong Su, wild Su, Su Ma, etc., are widely distributed in China’s southern China, central China and North China,