Cold Purgatory for Clearing Away Heat and Detoxifying

Name: Cold Purgatory for Clearing Away Heat and Detoxifying
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Purpur; 3 capsules garlic; 3ml Soy sauce; 15g Pickled peppers; Some Cooking oil; 3g Chopped green onions; 2g Chicken Essence; 5 capsules pepper

by West Horse Gardenia

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Portulaca is an annual herbaceous plant in the Portulaceae family. Thick, juicy, hairless, 10-30cm tall. Born in sunny places such as roadside fields and ruins of gardens. It is distributed all over the country. This species is a medicinal and edible plant. The whole herb is used for medicinal purposes. It has the effects of clearing heat and removing dampness, detoxification and swelling, anti-inflammatory, quenching thirst and diuresis; seeds improve eyesight. According to modern research, Portulaca is also rich in SL3 fatty acids and vitamin A-like substances: SL3 fatty acids are necessary for the formation of cell membranes, especially brain cell membranes and eye cell membranes; vitamin A-like substances can maintain epithelial tissues such as skin, cornea and binding The normal function of the membrane participates in the synthesis of rhodopsin, enhances the photosensitive performance of the retina, and also participates in many oxidation processes in the body. In addition, purslane can also be used as veterinary drugs and pesticides; the tender stems and leaves can be used as vegetables. "

Ingredients

200g Purpur
3 capsules Garlic
3ml Soy Sauce
15g Pickled Peppers
Some Cooking Oil
3g Chopped Green Onions
2g Chicken Essence
5 capsules Pepper

Cold Purgatory for Clearing Away Heat and Detoxifying

1. Remove the old roots of the purpuras (choose the palatable segments) and wash them.

Cold Purgatory for Clearing Away Heat and Detoxifying recipe

2. Boil water in a pot, sprinkle a little salt, and drip a few drops of clear oil on the spurs, drain them out and drain them.

3. Add a bowl of chopped garlic, green onion, chicken bouillon, soy sauce and pickled peppers, and stir to form a sauce.

4. Put oil in the pot and sauté the peppercorns.

5. Pour the pepper oil in the sauce while it's hot.

6. The blanched purpurs dishes are placed on the plate, and just add the sauce.

Tips:
Purslane has its own sour taste. There is no need to add vinegar to this cold dish. The light soy sauce is salty, and the chopped pepper is also salty. Do not add salt. The leaves of purslane are very easy to fall off, so be sure to use your hands lightly when washing.

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