Idyllic Purslane

Name: Idyllic Purslane
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 a catty purslane; 3 pieces Shallots; 3 pieces parsley; 2 cloves garlic; 1/2 ginger; 2 spoons sesame oil; 1/2 spoon Soy sauce; a little Sugar

by Yuxin Xinxin

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Purslane is a very common wild vegetable in rural areas with a slightly sour taste. The effects include heat-clearing, disinfection and so on. The main seasoning in this cold salad I made is the most common raw sesame oil in the countryside. The taste is particularly strong. With simple seasoning, it has a rustic flavor. "

Ingredients

1/2 a catty Purslane
3 pieces Shallots
3 pieces Parsley
2 cloves Garlic
1/2 Ginger
2 spoons Sesame Oil
1/2 spoon Soy Sauce
a little Sugar

Idyllic Purslane

1. Wash the fresh purslane repeatedly. Cut off the tender part of the root

2. Put a little water and salt in the pot. After the water is boiled, boil the purslane and drain the water for later use.

3. For this space, we prepare the sauce, minced ginger and garlic, and chopped green onions and raw coriander for later use. Prepare an empty bowl, adjust two tablespoons of raw sesame oil and an appropriate amount of sesame oil, soy sauce, white sugar, and then add the ginger and garlic and stir evenly

4. Horse teeth are plated. Pour the sauce evenly. Hook with red oil, sprinkle with chopped green onion and coriander leaves to make a fragrant cold dish.

Tips:
This dish has its own sour taste, so don't put vinegar in it. Too much seasoning will mask its own wild vegetable aroma. So the seasoning should be simple