#春食野菜香# Purslane Cold Fungus

Name: #春食野菜香# Purslane Cold Fungus
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 cloves garlic; 250g purslane; 20g Fungus; 3 pcs Small red pepper; 1 tablespoon Vinegar; 2 tablespoons Soy sauce; 1/2 a spoon salt; 1 tablespoon Sugar; 1 tablespoon sesame oil

by Low-key blueberries

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

What a blessing to be in the warmth of spring, to walk into nature, stretch your tired body, and absorb the fragrance of the earth! Today, I met Portulaca under the guidance of a farmer. It took half an hour to dig out less than half a catty of Portulaca. I took it home and soaked some fungus and made a cold dish together. The taste was not bad.
Purslane, also known as horse amaranth, five-element grass, grows everywhere in my country. It is an annual herb with alternate leaves. The leaves are flat, plump, and dent-like. The tender stems and leaves can also be used as vegetables, and they are also an indispensable one in Chinese medicine. The whole herb is used for medicinal purposes. It has the effects of clearing heat and removing dampness, sterilizing and reducing inflammation, lowering blood pressure, quenching thirst and diuresis. "

Ingredients

4 cloves Garlic
250g Purslane
20g Fungus
3 pcs Small Red Pepper
1 tablespoon Vinegar
2 tablespoons Soy Sauce
1/2 a spoon Salt
1 tablespoon Sugar
1 tablespoon Sesame Oil

#春食野菜香# Purslane Cold Fungus

1. Rinse the purslane and soak for half an hour;

2. Soak the fungus in warm water for half an hour, boil it in a pot of boiling water for 8 minutes, and then drain the water for use;

3. Finely chop garlic and small red pepper;

4. Scald the purslane in salted boiling water;

5. Too cold water

6. Drain the purslane, tear the fungus into small pieces and put them in a large bowl together;

7. Add oil to the pot, saute the garlic and chili;

8. Pour into a large bowl and mix well;

9. Adjust the sauce and add all the seasonings to a small bowl;

10. Pour the sauce on the purslane and fungus, mix well and set it on a plate.

11. Purslane has a sour taste and a cold nature; its texture is sticky and slippery.

Tips:
If you like spicy taste, you can add a little chili oil. It is the best-tasting and most nutritious dish of the wild vegetables I have ever eaten.