毕业于复旦大学古代文学研究中心古典文献学专业的Alphena,最喜爱的家事有两种:养花和烹饪。她从古籍中结识花花草草,从古代文献中找到有趣的食谱并加以实践。紫苏饮,便是她应对炎炎夏日的一方小牙祭。紫苏也被称作桂荏,有叶子两面都是紫色的,也有叶子正面是绿色、背面是紫色的,至于叶子的两面都是绿色的,则被称为白苏。一直以来,紫苏都是一种常见的蔬菜,至今尚有凉拌紫苏叶这道菜。而在日本料理中,紫苏叶也是一种常见的食材,可以做成紫苏叶天妇罗,也常常用来包裹鱼、虾之类的食物,不仅美观,还起到了食疗的作用。“以(紫苏)叶生食作羹,杀一切鱼肉毒”可是我国古代名医甄权提出的。除了做菜、煮饮料之外,紫苏还能用作零食和 Alphena graduated from classical philology specializing in Ancient Literature Research Center of Fudan University. There are two favorite families: flower-growing and cooking. She comes from ancient books to find flowers, find interesting recipes from ancient literature and practice. Perilla drink, it is her side of the summer of the small teeth festival. Perilla is also known as Gui Ye, there are purple leaves on both sides, there are green leaves on the front, the back is purple, as the leaves are green on both sides, it is called white Su. All along, basil is a common vegetable, so far, there are cold basil leaves this dish. In Japanese cuisine, perilla leaf is also a common ingredients, can be made of perilla leaf tempura, also often used to package fish, shrimp and the like foods, not only beautiful, but also played a therapeutic role. “To (basil) leaf raw food for soup, kill all fish poison” but China’s ancient famous doctor made right. In addition to cooking, cooking drinks, basil can also be used as snacks and