Portulaca Oleracea

by Strawberry tea

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

The last time I went to a vegetable garden planted by my friend, I picked up some vegetables. When I left, I found that the roadside was covered with this wild purslane. This kind of wild purslane is particularly good, and it is also very tender. It’s hot, so I picked some and went home. I planned to cook it and eat it with garlic salad. Because the cooking time was not very long this time, the purslane was not so sticky, the taste was very good, and it was very delicious. A large plate of me I have finished eating with my husband.

Ingredients

400g Purslane
2 tbsp Peanut Oil
1 tbsp Salt

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3 capsules Garlic

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1 tbsp Soy Sauce

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1 tbsp Vinegar
1 tbsp Sesame Oil

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Portulaca Oleracea

1. Pick the purslane, wash and soak for a while

2. Heat oil in a pan to sauté the garlic, add a little salt

3. Add some boiling water

4. Pour the purslane into the pot

5. Boil the water for three minutes after boiling

6. Drain the boiled purslane and pass it over to cool boiled water

7. Add appropriate amount of salt to the purslane

8. Add a spoonful of chicken essence

9. Pour in some light soy sauce

10. Add appropriate amount of vinegar

11. Add the right amount of crushed garlic

12. Pour in an appropriate amount of sesame oil and stir all the ingredients evenly.

Tips:
Don't boil the purslane in boiling water for too long, it will taste bad for too long.

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