Portulaca Oleracea

Name: Portulaca Oleracea
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g purslane; 6g garlic; 3g Oyster sauce; 5g Soy sauce; 8g Balsamic vinegar; 4g Sugar; 3g sesame oil; 5g Red oil; a little salt

by Pomegranate tree 2008

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

I have seen many gourmets make this purslane before, but there are not many that I can remember. Forget it, I don’t want to, here is the easiest and fastest way to make it, cold salad, don’t say much, hurry up Let's taste it together. The taste is really good. Just because of this sesame oil, the sourness of the purslane itself is covered a lot, making it more fragrant and more delicious. "

Ingredients

Portulaca Oleracea

1. Pick the purslane and clean it to remove excess water.

2. Add appropriate amount of water to the pot and a little salt. After the water is boiled, put the purslane in the pot, blanch the water, and cook until the purslane turns color and comes out of the pot.

3. After it is out of the pot, take it out and put it in cold water. Change the water in the middle to cool the purslane thoroughly, and then take it out to control the water and set aside.

4. Remove the garlic skin and cut into minced garlic.

5. To make a bowl of sauce, add oyster sauce, soy sauce, balsamic vinegar, sesame oil, and red oil to the bowl and mix well.

6. Add sugar and mix thoroughly.

7. Put the minced garlic on the purslane, pour the mixed sauce into it, mix well, and serve.

Tips:
1. If you can eat spicy food, add more sesame oil and minced garlic, or add some chili oil.
2. The purslane needs to be blanched for a little longer, wait for it to change color before removing it, and soak it thoroughly with cold water, so that you can eat it at ease.