Portulaca Oleracea

Portulaca Oleracea

by Love braised pork

4.9 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

Today, he picked some wild purslane. He likes to eat this. It tastes good when served cold. I mixed it with sesame sauce last time, but today I didn’t put sesame sauce. I used my own blended sauce to mix it coldly. It feels more refreshing than the sesame sauce. Purslane is sour and cold, enters the heart meridian and disperses blood points, functions to cool blood to stop bleeding, detoxify and treat carbuncle; enter the large intestine and cool blood to treat dysentery. Commonly used for blood dysentery and sore. Purslane has the effects of detoxification, anti-inflammatory, diuretic and swelling. It has a certain adjuvant treatment effect on diabetes.

Ingredients

Portulaca Oleracea

1. Pull off the old roots of Portulaca oleracea and wash them with clean water

Portulaca Oleracea recipe

2. Put it in boiling water, blanch it, and take out the cold water

Portulaca Oleracea recipe

3. Chop the garlic, chop the bell pepper, and shred

Portulaca Oleracea recipe

4. Put the minced garlic in a bowl, add some light soy sauce

Portulaca Oleracea recipe

5. Add some salt

Portulaca Oleracea recipe

6. Add some sugar

Portulaca Oleracea recipe

7. Add moderate amount of vinegar

Portulaca Oleracea recipe

8. Finally add some abalone juice and stir well

Portulaca Oleracea recipe

9. The blanched purslane is shaken off the excess water in a vegetable spin bucket

Portulaca Oleracea recipe

10. Put the colored pepper shreds in the basin

Portulaca Oleracea recipe

11. Pour the blended sauce and stir evenly.

Portulaca Oleracea recipe

Tips:

Eat it now, or the soup will come out.

Comments

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