#春食野菜香#cold Portulaca
1.
The purslane that I bought was broken off the rhizomes,
2.
Put it in the basin and wash it with clean water
3.
Drain the cleaned purslane, boil a pot of water, wait for the water to boil, put it in, add salt, a little vegetable oil, so that not only can maintain the color of the leaves, but also easy to taste
4.
Because purslane is relatively tender, don’t blanch it for too long. Remove and drain the water and chop slightly with a knife.
5.
Add a little sesame sesame oil and mix well