1. Material preparation
2. Put an appropriate amount of water in the pot, add a little salt and two drops of oil
3. After washing the purslane, put it in boiling water and boil for about 1 minute
4. Remove and soak in cold water for later use
5. Drain the water and cut into sections for later use
6. Peel and chop garlic for later use
7. Purslane, garlic, sesame oil, linseed oil, salt, sugar, vinegar, light soy sauce, chili oil
8. Mix well and serve
Tips:When blanching purslane, add oil and salt to retain the color and no loss of nutrients. Light and healthy, I eat it once a week during this season. It is very good for my body. Everyone has different tastes. Don't try to prevent them. Add seasonings according to your own taste and the amount of ingredients according to your needs.
