Purslane with Preserved Egg

Name: Purslane with Preserved Egg
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: purslane; preserved egg; garlic; Red chili; White vinegar; Chili oil; salt

by Scarlett

4.8 (1)

Favorite

2

Difficulty

Easy

Time

10m

Serving

3

Purslane can be eaten in many ways. After removing the roots and washing it, you can fry it directly. You can also put it in boiling water, blanch it for a few minutes, chop it and eat it, and make soup, dumpling stuffing, and Eat pancakes in the noodles. Today I will eat it with Portulaca oleracea, which is simple and convenient. Purslane has a sour and sour taste, which is not so smooth to eat, but when it is blanched with boiling water, the sourness is removed. With garlic, sesame oil and other seasonings, it becomes a refreshing, appetizing snack. Cold dishes.

Ingredients

Purslane with Preserved Egg

1. Prepare raw materials;

2. Cut preserved eggs into thin strips;

3. Place the sliced preserved eggs on the plate;

4. Boil water in a boiling pot, add salt and a little oil, put the washed purslane in it and blanch water;

5. Remove the water immediately after the purslane changes color;

6. Add minced garlic and red pepper into it, then add salt, white vinegar and chili oil, and mix well;

7. Put a little light soy sauce in the preserved egg;

8. Put the mixed purslane on the preserved egg.

9. Serve it.

Tips:
1. Add a little salt and a few drops of oil when blanching the water; 2. Add minced garlic and red pepper to the purslane, then add salt, white vinegar and chili oil and mix well; 3. Cut the preserved eggs into thin strips and place them on a plate At the bottom, put the mixed purslane on top.