Portulaca Oleracea
by The cat in the clouds
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Fresh purslane
2. After washing, put it in a pot and blanch it in boiling water
3. Blanch the cooked purslane over ice water
4. Squeeze the water out and put it on the plate, put it in the refrigerator for half an hour
5. Peel the garlic and pound it into a mashed garlic
6. Add salt light soy sauce and dark soy sauce and stir well
7. Pour the garlic paste on the purslane, drizzle with sesame oil, add a little chopped pepper to garnish
Tips:When blanching purslane, you can add a little oil and salt to the pot to keep the color of the purslane beautiful
