Portulaca Oleracea

Name: Portulaca Oleracea
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: A handful purslane; Some Flour; Some (for flour) Cold water; a little Vegetable oil; a little salt; Some Chili oil

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Purslane is also known as purslane, horse amaranth, longevity vegetable, melon seed vegetable and so on. It is a common wild vegetable in the north and south. suitable for majority of the people. It is especially suitable for people with gastrointestinal infections, rough and dry skin, and vitamin A deficiency. However, people with weak spleen and stomach are not allowed to eat. Pregnant women, especially pregnant women with habitual abortion, are not allowed to eat. Don't look at the inconspicuous purslane, it has a lot of therapeutic effects. Purslane has the effects of clearing heat and dampness, detoxifying and reducing swelling, quenching thirst, diuresis, preventing ulcers, sterilizing and reducing inflammation. This fish is similar to "pimple soup", but it is bigger and longer than the pimple. The thick batter is pulled on the side of the bowl with chopsticks. This batter falls into the soup like a small white fish, hence the name "piaoyuer". "

Ingredients

A handful Purslane
Some Flour
Some (for flour) Cold Water
a little Vegetable Oil
a little Salt
Some Chili Oil

Portulaca Oleracea

1. Portulaca ready

2. After washing it several times, blanch it and dry it again

3. Cut into about two centimeters

4. Pour a little oil in the wok, pour the purslane into the wok, sprinkle a little salt and stir fry a few times

5. Pour hot water into the pot, the water can be widened

6. Approximately 150 grams of flour into the bowl, this is for two people

7. Put an appropriate amount of cold water to mix the flour into a batter, stir in one direction, to stir up the batter to have a certain degree of toughness and thick and not easy to flow down

8. After the water in the pot is boiled, hold the bowl with your left hand, and use a pair of chopsticks with your right hand to swipe across the surface of the batter, and draw a small strip of batter to the edge of the bowl

9. Quickly pour the batter into the soup, and then the chopsticks are rinsed in the soup

10. Put all the batter into the soup and cook until there is no dry white core in the noodles, then turn off the heat

11. Pour chili oil and start eating

12. The portulaca soup is slightly sour, fishy and soft

Tips:
The batter should not be too dry or too runny. If it is too dry, it will not become fish-like, it will be lumpy; if it is too runny, it will not form. It is better to pick it up without dripping; Stir the batter in one direction. The shape of the fish will be very good; without much condiment, just eat the clear fragrance of purslane. Portulaca has a slightly sour taste and chili oil is especially delicious.