Portulaca Oleracea

Name: Portulaca Oleracea
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece purslane; 1 tsp salt; 1 tsp Vinegar; 3 cloves garlic; 1 tsp Soy sauce; A few drops sesame oil; 1 tsp olive oil

by Yuchi Pink

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Purslane has a sour and sour taste, which is not so smooth to eat, but when it is blanched with boiling water, the sourness is removed. With garlic, sesame oil and other seasonings, it becomes a refreshing small cold dish.

Ingredients

1 piece Purslane
1 tsp Salt
1 tsp Vinegar
3 cloves Garlic
1 tsp Soy Sauce
A few drops Sesame Oil
1 tsp Olive Oil

Portulaca Oleracea

1. Pick the purslane into sections and wash them

2. Add water to the pot, add a little salt and oil. After the water is boiled, put the purslane in the blanching water, the color becomes green and you can remove it

3. Wash the mucus with water several times, drain the water, and put it in a large bowl

4. Mash the garlic cloves into garlic paste, pour it on the purslane, add light soy sauce, salt, vinegar, sesame oil and olive oil, and mix well and serve.