Portulaca Oleracea
1.
Pick the purslane in the field slowly and clean it out, and pick out the weeds.
2.
Pick it, rinse it several times with water, and rinse it off. Get ready to dry.
3.
Put half a pot of water in the pot, add the cleaned purslane, turn on high heat, and start to blanch the water.
4.
In the meantime, rinse the dried fragrant, shred first, then dice, and chop into fine pieces.
5.
After the water in the pot is boiled, cook for another 2-3 minutes to blanch the purslane.
6.
Take it out, do not need to rinse with cold water, wait until it is a little bit colder, wash your hands, directly use your hands to clump the purslane into a ball, squeeze out the water, do not squeeze it very dry.
7.
Then, chop it with a knife, as much as possible, or beat it with a food processor. If you don’t have a cooking machine, just use a knife to cut finely and then chop.
8.
Chop it and put it in a bowl.
9.
Add salt, a little chicken essence, and half a tablespoon of sugar for freshness.
10.
Clean the pot, turn on high heat, pour in rapeseed oil, heat the oil, and bring it to the boil.
11.
Turn off the heat, and pour the boiled rapeseed oil into a bowl of seasoning while it is hot.
12.
Use the heat of the oil to quickly stir evenly, let the seasonings dissolve, and mix evenly with the dried purslane fragrant, ready to eat.
Tips:
1. Use rapeseed oil, which is more fragrant, and serve food.
2. Cook and eat now, not overnight.
3. Use with caution for pregnant women and babies!
