Purslane Duck Egg Buns

Name: Purslane Duck Egg Buns
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some purslane; 3 Duck eggs; Some Flour; Some shallot; a little yeast; Some Purified water (below 40 degrees); Some Peanut oil; Some salt; a little Thirteen incense; a little Oyster sauce; a little Soy sauce; a little sesame oil; a little Chicken Essence

by Lan Xingmei

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Purslane and duck egg buns are smooth, tender, fragrant and soft, both eye-catching and delicious, and pleasing to the eye. Purslane has the effects of clearing away heat, detoxifying, dispersing blood and reducing swelling. There are also anti-bacterial and anti-inflammatory, diarrhea, blood pressure, heart protection, diabetes prevention, thrombosis and coronary heart disease. It is praised by health experts, and it is called longevity dishes by the folks!"

Purslane Duck Egg Buns

1. Wash the duck eggs.

2. Knock into the bowl.

3. Add a pinch of salt and stir.

4. Heat up the pan, put a proper amount of oil, pour in the egg mixture, stir fry, and pound small pieces with a spatula, as shown in the picture.

5. Chop green onions and set aside.

6. Dry purslane for use.

7. Soak the dried purslane in clean water overnight, squeeze out the excess water, and chop.

8. Put the fried duck eggs in the pot, then add purslane, a little salt, thirteen incense, oyster sauce, dark soy sauce, sesame oil and chicken essence to taste, and mix well.