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Preparation
10 minutes
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Cooking
15 minutes
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Difficulty
Easy
É leaf salt has a distinct aroma from é leaves, a bit salty and spicy from chili salt, which will definitely “win your heart” from the first taste. In today’s Kitchen Tips section, let’s learn this recipe with Tastetutorial.com!
Ingredients for White É Salt For 4 people
É leaves 20 gr Chili 3 pieces Salt 1 tablespoon Monosodium glutamate 1 teaspoon
Ingredient Information
What is É Leaf?
- É leaves, also known as white é, white basil, or hairy basil, are a species of basil, often recognized by their seeds (which are actually fruits) typically used to prepare various refreshing drinks or cook porridge.
- The stems and leaves are used as spices to create a mild spiciness, aromatic scent, or in traditional medicines.
How to Choose É Leaves
- You should choose fresh leaves, with a light green color, younger than the dark green leaves of basil, and have a more distinct aroma than basil leaves.
- Choose plants with many young leaves as they contain more essential oils, which will taste better when processed.
- Avoid buying leaves that are bruised, waterlogged, or soaked in water as they can easily spoil and lose their fragrance.
Where to Buy É Leaves?
You can find é leaves at vegetable stalls in the market or at stores specializing in Central region agricultural products. Prices range from 70,000 to 90,000 VND/kg (updated in March 2021).
How to make White Salt with É leaves
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Prepare the ingredients
First, pick fresh, tender é leaves that are not bruised. Then, wash them thoroughly with water and place them in a basket to drain completely.
Next, wash the chili peppers and remove the stems.
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Make the É salt
Add the drained é leaves, 3 chili peppers, 1 tablespoon of salt, and 1 teaspoon of MSG into a mortar. Use a pestle to grind the mixture until it becomes a fine paste, which can be used immediately for dipping with various fruits.
Fresh É salt will taste better and smell more fragrant; however, to preserve the salt for a long time, you should spread it evenly and dry it in the sun for about 1 – 2 days until it feels completely dry to the touch.
Tip: You can dry the É salt when there is no sunlight using 2 methodsMethod 1: Dry the salt in a oven for about 15 – 20 minutes at a temperature of 50 – 70 degrees Celsius until the salt is completely dry.
Method 2: Roast the salt directly in a pan over medium heat, stirring constantly, until the salt becomes fluffy and dry.
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Final Product
White perilla salt will have the best flavor when used immediately after being ground. The salt will have the characteristic aroma of perilla leaves, the salty taste of salt along with a bit of spiciness from chili. You can dip the salt with chicken, fruits, or eat it with rice.
How to Store Perilla Salt
- For perilla salt used immediately, you should put it in a glass jar, then use a tight lid and place it in the refrigerator refrigerator. This method can preserve the salt for 1 – 2 weeks.
- For dry perilla salt, just put it in a jar and use a tight lid, then you can keep it at room temperature. This type can be stored for 1 month.
With this simple recipe for white pepper salt, I hope you and your family will have an additional delicious dipping sauce to make your meals more appealing. Tastetutorial.com wishes you success in making it!
*Source of the recipe and images from the YouTube channel MỘC THẢO Vietnam Village
