Portulaca Oleracea

Portulaca Oleracea

by Food Fun Vegetable House

4.6 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

When I was young, I liked playing house games with a group of friends. There are fathers, mothers, and teachers in the games. I can do everything from class to study, driving and injections. The happiest thing is to cook. Picking up a bunch of weeds all over the mountains and plains and returning, chopped and fried, it becomes a dish (of course it is fake). At that time, in addition to being happy, it was happiness. [Welcome to exchange food, please search WeChat public account: "Shiqu Cai Caiwu" or directly add "EJM2467"]
At that time, the wild grass was growing wildly over the mountains and plains, and it was really "wild fire burns endlessly, and spring breeze blows back again." My mother doesn't like to eat wild vegetables, saying that wild vegetables are shaved, so our family seldom eat them.
In fact, wild vegetables can best reflect the alternation and change of the seasons. After the best season for eating, the taste will not taste good when they are old and hard. Eating wild vegetables can best feel the feelings of nature. Compared with planted vegetables, wild vegetables are more wild and natural.
The cold purslane made by Cai Cai Wu today is a new wild vegetable that has just been served this season. Regular consumption of purslane can clear away heat and detoxify, reduce inflammation and relieve pain, lower blood pressure, and lower blood sugar. However, it is not suitable for pregnant women.

Ingredients

Portulaca Oleracea

1. 1. Prepare the raw materials in advance, remove the older roots and leaves of the purslane, clean them and set aside

Portulaca Oleracea recipe

2. 2. Spicy millet, cut into rings, mince garlic, put in a bowl, add appropriate amount of sugar, soy sauce, red oil, and salt to taste

Portulaca Oleracea recipe

3. 3. Pour clean water in the pot and boil, put the picked purslane in boiling water and blanch it until it changes color, remove it and soak in ice water for 2-3 minutes to drain the water, sprinkle with chopped green onion, mix with the tuned sauce and mix well Ready to eat

Portulaca Oleracea recipe

Tips:

1. In order to ensure the taste, purslane needs to remove the older roots and leaves
2. Putting the blanched purslane into ice water can keep the color of the purslane green and stabilize the shape at the same time

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