Portulaca Oleracea

Name: Portulaca Oleracea
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 a catty purslane; Some Vinegar; Some Red chili; Some garlic; Some Soy sauce; Some salt; Some Chili oil

by Ink and wash

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

My home is in the countryside. My mother used to pick and cook vegetables in the vegetable garden. Today I went to the vegetable market to buy vegetables and saw an old woman selling them, so she bought it!
Purslane has the effects of clearing heat and dampness, detoxification and swelling, anti-inflammatory, quenching thirst and diuresis! "

Ingredients

1/2 a catty Purslane
Some Vinegar
Some Red Chili
Some Garlic
Some Soy Sauce
Some Salt
Some Chili Oil

Portulaca Oleracea

1. After buying it home, because it is wild, rinse it first (sand or the like), soak it in clean water for half an hour, and then wash it off one by one, pinch off the old man, roots, and remove other weeds.

2. Prepare the ingredients. I made the chili oil before, not much. The red one is red chili, which was grown by Dad Bao himself. I picked it before I grew up, not tomatoes.

3. Put water in the pot, add the purslane after the water is boiled, and scald

4. After blanching it to this color, it can be out of the pot, after a while in cold water (you can also)

5. Cut the scalded purslane into sections, mince garlic and red pepper

6. Let’s start mixing. Put the purslane, garlic and red pepper in a large bowl, add a little salt, half a spoon of vinegar, a spoonful of light soy sauce, and a little chili oil (if you want to have a little spicy and don’t have chili oil, you can put a little dry Put the chili powder on the vegetables, then pour some oil from the pan and heat it onto the chilies. If it is a bit greasy, you can leave the sesame oil.) Put a little sesame oil and mix well