Portulaca Oleracea
by Lamex
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. .Fresh Purslane
2. Remove the old leaves of Portulaca oleracea and wash
3. Purslane blanched
4. Take out the blanched purslane and set aside
5. Put oil and salt in a hot pan, add Chinese pepper, dried red pepper, ginger, garlic, sauté until fragrant, add appropriate amount of light soy sauce, and a small amount of balsamic vinegar. Sheng out, spare
6. Put the blanched purslane into the pot, pour the prepared sauce on the purslane, mix well, and serve.
Tips:Don't blanch the purslane for too long, so as not to burn too softly and lose its taste
