Portulaca Oleracea

Name: Portulaca Oleracea
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g purslane; 1 tablespoon sesame oil; 5 cloves garlic; 3g Refined salt; 1 tsp Soy sauce; 1 tsp Vinegar; Some water

by Soybean family

4.6 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

One weekend, I took a few children to pick, and I saw purslane all over the floor in the orchard. I suddenly thought of getting some back. After consulting with the owner of the orchard, I agreed to pick it, so I asked the owner for another one. In a plastic bag, I took the opportunity to pick a large bag and went home. After I went home, I made a cold dressing, and the rest was dried and used as dried vegetables.

Ingredients

500g Purslane
1 tablespoon Sesame Oil
5 cloves Garlic
3g Refined Salt
1 tsp Soy Sauce
1 tsp Vinegar
Some Water

Portulaca Oleracea

1. Pick the purslane and wash it with water

2. Boil water in the pot. After the water is boiled, put the cleaned purslane into the pot, turn it a few times with chopsticks, and turn off the heat at the same time. Soak the purslane in boiling water for about 2 minutes to remove and drain the water.

3. Chop garlic into a bowl, add sesame oil, salt, vinegar, and light soy sauce to make a cold sauce

4. Put the purslane in the prepared sauce

5. Stir evenly and start eating

Tips:
1. It should not be too long when boiling the blisters, or it will affect the appearance and taste;
2. Add a little chili oil to the cold sauce to make it more fragrant.