Portulaca Oleracea

Name: Portulaca Oleracea
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g purslane; 2 cloves garlic; 1 each for red and green Hangjiao; a little ginger; 1 tablespoon sesame oil; 2 tablespoons salt; 1 tablespoon Soy sauce; 1/2 a spoon Vinegar; 1 tablespoon Sugar; Chili oil

by Azalea Gourmet

4.9 (1)

Favorite

2

Difficulty

Easy

Time

5m

Serving

2

The taste of fresh purslane is crispy and tender, and it tastes smooth like amaranth, slightly sour. As a vegetable, purslane does not taste particularly good, but its health value is quite high. It can not only reduce liver fire, clear heart fire, but also clear intestinal heat, detoxify, regulate constipation, and get rid of stool. My WeChat public account [Azalea Gourmet], after paying attention, you can view the gourmet recipes that I carefully edit for everyone every day and let you lose your body and mind!

Portulaca Oleracea

1. Take the tender part of the purslane and wash it.

2. In order to let everyone see it clearly, I took a close-up view.

3. Boil a pot of boiling water, boil the water, add the purslane and blanch it for 1 minute.

4. Then immediately remove it and place it in cold water for 2 times. Soak in cold water for a few minutes. After removing it, pinch the water in the dish.

5. Prepare two chili peppers, I used Hangjiao, not spicy. If you don’t have it, you don’t need to put it. Cut ginger into shreds and mince garlic.

6. Place the dried purslane on a plate, add 1 tablespoon of salt, 1 tablespoon of sesame oil, 2 tablespoons of light soy sauce, 1 tablespoon of vinegar, 1/2 tablespoon of sugar, 1 tablespoon of chili oil, Hangzhou pepper section, shredded ginger, and minced garlic , Mix a little, let the flavor of the seasoning evenly stand on the dish.