Purslane with Garlic and Hemp Sauce

Name: Purslane with Garlic and Hemp Sauce
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g purslane; 2 tablespoons sesame; 2 pcs Red chili; 1 head garlic; 1 tablespoon Balsamic vinegar; 1 teaspoon salt; 1 tablespoon Soy sauce

by Pretty horse po

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Purslane, also known as horse god vegetable, longevity grass, five element grass, melon seed vegetable, ground horse vegetable, etc., is a kind of wild vegetable that our people like to eat since ancient times. Swelling, dust removal and sterilization, anti-inflammatory and pain relief, hemostatic and cooling blood, removing dampness and sweating. Especially the effect of sweat collection, many people don't know. For people who often suffer from weak sweats, hot flashes and night sweats at night, especially children with spleen deficiency and night sweats, you may wish to eat more purslane.
Purslane also has the reputation of "natural antibacterial". Modern research has proved that purslane has inhibitory effects on Escherichia coli and Shigella, and it is a commonly used medicine for the treatment of diarrhea in summer and autumn.
Purslane enters the Heart Sutra to clear the heart and fire. Entering the lung meridian can dissipate lung heat. "Yellow Emperor's Internal Classic" says: All pains and sores belong to the heart. The lungs dominate the fur. In other words, all kinds of carbuncle, ulcers, and eczema are related to heart fire and lung heat. Purslane not only clears the heart and fire, but also dissipates heat from the lungs. Its detoxification effect not only removes the blood, but also removes the skin, treating both internally and externally.
Autumn is the harvest season for purslane, so come and eat more. "

Ingredients

300g Purslane
2 tablespoons Sesame
2 pcs Red Chili
1 head Garlic
1 tablespoon Balsamic Vinegar
1 teaspoon Salt
1 tablespoon Soy Sauce

Purslane with Garlic and Hemp Sauce

1. Material preparation.

Purslane with Garlic and Hemp Sauce recipe

2. Remove the roots of Portulaca oleracea and wash.

3. Boil water in a pot, add purslane and scald it.

4. Pull out the purslane immediately when it changes color.

5. The purslane was washed with cold water several times to remove the mucus, and the last time it was washed with cold white boil to squeeze away the water.

6. Cut into large pieces and set aside.

7. Add sesame vinegar, light soy sauce, salt and a small amount of purified water and mix thoroughly.

8. Wash the red pepper and cut into small pieces.

9. Peel the garlic and pound it into a mashed garlic.

10. Put the purslane in the plate and put the chili peppers.

11. Put garlic paste.

12. Pour sesame sauce and mix with food.

Tips:
Purslane is a cold product, weak in the spleen and stomach, cold causing diarrhea, stool diarrhea and pregnant women not to eat; avoid eating with pepper and the powder; not eating with turtles, otherwise it will cause indigestion, food poisoning and other symptoms.

Pregnant women, especially those who have habitual abortions, should not consume Portulaca oleracea; Portulaca oleracea has the function of abortion.