Kkaennip-jeon, Pan-fried Battered Perilla Leaves, 香煎苏子叶, 香煎蘇子葉, エゴマの葉のチヂミ, 깻잎전 Leave a comment

Half-folded perilla leaves stuffed with a mixture of minced meat and vegetables, egg-battered, and pan-fried. The fragrant perilla leaves stimulate one’s taste buds.

苏子叶是指紫苏的叶子。用牛肉和蔬菜做成馅儿放在苏子叶上,再将苏子叶对折后,用油煎熟即可,苏子叶特有的香味令人胃口大增。

蘇子葉是指白蘇的葉子。首先在蘇子葉中包上肉與蔬菜,折成一半,然後烤製即可。濃郁的香味是其魅力所在。

エゴマの葉に肉と野菜のあんをのせて半分に折って焼いたもの。エゴマの香りがたつ。

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