Purslane Mixed with Preserved Eggs
by Fresh water bamboo
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Purslane wash
2. Put water in the pot, add some salt and a few drops of oil, boil, put the purslane in blanching water, and change the color.
3. After blanching the water, remove the cold water, drain the water and place it in the dish
4. Put the minced garlic, minced chili, steamed fish soy sauce, balsamic vinegar, sugar, and sesame oil into the purslane, mix well and set aside for 10 minutes
5. Shell the preserved eggs, cut into small pieces, and put them on the plate
6. Put the mixed purslane on the preserved egg
7. Finished picture
