Preserved Egg Portulaca with Chopped Peppers

Name: Preserved Egg Portulaca with Chopped Peppers
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece purslane; 2 pcs preserved egg; 2 tablespoons Chopped pepper; Some garlic; Some oil; Some salt; Some Balsamic vinegar; Some black pepper powder; Some White pepper; Some White sugar; Some Oyster sauce; Some pepper

by Linger de Imperial Dining Room

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Wild food in spring, bitterness in summer, eating the right wild vegetables is a good medicine for disease prevention and prevention~
The tender stems and leaves of Portulaca can be eaten as vegetables. It has the functions of clearing heat and dampness, detoxifying and reducing swelling, reducing inflammation, reducing blood pressure, quenching thirst and diuresis. It is a unique delicacy during the year.
When buying, pay attention to the red stem color, tender leaves, wilted, and not crispy ones that are not tasty.
Purslane extract is also an ingredient in skin care products. Its effects are antioxidant, anti-inflammatory, sterilizing, anti-inflammatory and preventing dermatitis. "

Preserved Egg Portulaca with Chopped Peppers

1. Prepare the ingredients: remove the roots and rotten leaves of purslane, and wash it. I picked the garlic and pepper from the kimchi jar, and it tastes great when cooked.

Preserved Egg Portulaca with Chopped Peppers recipe

2. Boil a pot of water, add a spoonful of salt after the water boils, add the purslane, blanch it, and quickly remove it.

3. After removing it, cool it with plain water

4. Chop into 1cm-long pieces. Note that the cutting board is separated from raw and cooked. Here, cut cooked vegetables. Then find a large bowl and put it in, and mix the seasoning later.

5. Press garlic into garlic paste, or mince it if you don’t have a garlic press

6. Heat oil in a wok, turn to low heat, put pepper and garlic

7. Then add white sugar, salt, light soy sauce, balsamic vinegar, oyster sauce, black and white pepper, and stir fry to get the flavor. This step should be fast. Turn off the heat, pour into the purslane, mix well, then squeeze the water of the purslane, put it into a small bowl, press tightly, buckle upside down in the center of the plate, and remove the bowl (the plate is not photographed) , Because it is not important, you can mix the purslane and pour it directly into the deep dish. The purslane will get water, so find a deep dish or shallow bowl).