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