Portulaca Oleracea

Portulaca Oleracea

by Haitian Yishi 6305

5.0 (1)
Favorite
130

Difficulty

Easy

Time

5m

Serving

2

Purslane is one of my favorite wild vegetables in my childhood memories. When there are no vegetables at home, my mother will let me pick a few in the wild and process them into the delicacy that I like to eat. When I grow up, I rarely see this wild vegetable again when I enter the city. I happened to meet an old lady at the market today who packed a bag of purslane for sale. I bought some immediately and made this dish when I got home. It was still delicious when my mother made it when I was a child.

Ingredients

Portulaca Oleracea

1. Purslane root and wash

Portulaca Oleracea recipe

2. Boil water in a pot, pour the purslane and blanch it to soften

Portulaca Oleracea recipe

3. Fish out and let cool

Portulaca Oleracea recipe

4. Add salt to the garlic mortar, peel the garlic, wash and pound it into a puree

Portulaca Oleracea recipe

5. Put the garlic paste into a bowl, add oil, light soy sauce, and vinegar, mix well and make a bowl of juice

Portulaca Oleracea recipe

6. Cut the purslane into small pieces and put it in a bowl

Portulaca Oleracea recipe

7. Pour a bowl of juice on top and mix well

Portulaca Oleracea recipe

Tips:

Old oil is the oil left over after frying once to remove the oily smell. If not, it can be replaced with sesame oil or olive oil.

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