Purslane with Water Tempeh

Name: Purslane with Water Tempeh
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g purslane; 50g Water tempeh; Some garlic; Some Soy sauce; Some Paste chili powder

by The joyful life of pyrotechnics

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

The purslane I dug from the side of the road and planted it in a flowerpot. This thing is extremely vital, and it will grow even more prosperous after it is picked. Purslane is both a vegetable and a good medicine. It has the functions of clearing heat and detoxification, diuresis and dampness, dissipating blood and reducing swelling, removing dust and sterilization, anti-inflammatory and pain-relieving, hemostatic and cooling blood, and cures dysentery, enteritis, nephritis, postpartum uterine bleeding, hematochezia, mastitis, etc. disease. The purslane cold dressing is usually made with garlic mash. Today, it is more appetizing with some water tempeh in it. "

Ingredients

Purslane with Water Tempeh

1. Put the harvested purslane in the water and clean it.

2. The washed purslane is blanched in a pot of boiling water, and then rinsed for later use.

3. Peel the garlic and chop into garlic paste, prepare some water tempeh.

4. Put the minced garlic in a bowl of water tempeh.

5. Put in a spoonful of light soy sauce.

6. Add an appropriate amount of paste chili powder and mix well.

7. Put the cool purslane into a large bowl.

8. Pour the adjusted water tempeh sauce and mix well and serve.

Tips:
Water tempeh is heavy in salt, so salt is not needed in this dish. Paste chili powder can be put in according to personal taste. If there is no chili powder, you can make your own. Put the chili in a pot with a low heat and stir until it is browned, then let it cool, then put it in a garlic mortar and pound it into chili powder. .