Portulaca Oleracea

Name: Portulaca Oleracea
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece purslane; 4 cloves garlic; 3g salt; 1 tablespoon Balsamic vinegar; 1 teaspoon Soy sauce; Some sesame oil

by Milk tea ink ink

4.7 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Purslane is a common wild vegetable with green leaves, red stems, yellow flowers, white roots and black seeds, so it is also called "five elements grass". It is a wild vegetable that has long been recorded in ancient books and has contributed to mankind. It is also called "longevity dishes" and "longevity dishes." Portulaca cod has high nutritional value and medicinal value, and is known as "natural antibiotics".

Ingredients

1 piece Purslane
4 cloves Garlic
3g Salt
1 tablespoon Balsamic Vinegar
1 teaspoon Soy Sauce
Some Sesame Oil

Portulaca Oleracea

1. A handful of purslane.

2. Wash and remove the thick stems.

3. After the water in the pot is boiled, add the purslane and boil until the water boils again, remove the dried water and place on a plate.

4. Mince garlic, mix salt, balsamic vinegar, and soy sauce into juice.

5. Put the minced garlic in the purslane and pour the sauce.

6. Add a little sesame oil and mix well.

Tips:
1. Don't pick purslane on the side of the road, because it is easily polluted by car exhaust and pesticides. It is best to pick fresh, bright wild vegetables in the suburbs.
2. Purslane and other wild vegetables should not be eaten more, especially not suitable for the elderly, infirm, and those with cold stomach.
3. Pregnant women, especially those with habitual miscarriage, should not consume purslane.