Eating wild vegetables in summer

Eating wild vegetables in summer

Introduction:

Introduction to Portulaca oleracea L.: [family and genus] is the young stem and leaf of Portulaca oleracea L. [alias] changmingcai, changshuicai and wuxingcao. It is cold in nature and sweet and sour in taste; it enters the heart, liver, spleen and large intestine meridians. Indications: clearing away heat and toxin, promoting diuresis and dampness, dispersing blood and detumescence, removing dust and sterilization, anti-inflammatory and analgesic, hemostasis and cooling blood. Indications dysentery, enteritis, nephritis, postpartum uterine bleeding, hematochezia, mastitis and other diseases. Good health food lotus root

Production steps:

Step 1: wash purslane and set aside.

Step 2: mix purslane with flour, salt and water to make a paste.

Step 3: preheat electric cake pan and brush oil

Step 4: spread the batter into the electric cake pan, cover it, turn it in the middle for several times until it is mature, about 5 minutes.

Step 5: add mashed garlic in the bowl, 1 tablespoon of soy sauce, 2 tablespoons of vinegar, 1 teaspoon of sesame oil, 1 teaspoon of pepper oil, 1 teaspoon of chili oil, 1 teaspoon of sugar, and an appropriate amount of salted chicken essence.

Materials required:

Purslane: 300g

Flour: right amount

Water: moderate

Mashed garlic: right amount

Salt: right amount

Raw soy sauce: a large spoon

Vinegar: two tablespoons

Chili oil: 1 teaspoon

Sesame oil: 1 teaspoon

Pepper oil: 1 teaspoon

Sugar: a small spoon

Chicken essence: a small spoon

Note: 1, summer is the time to eat purslane, you might as well try, eat purslane cake must have "garlic" so that it is enough flavor, otherwise it is just ordinary pancakes. 2. The proportion of flour and purslane can be changed according to personal preference. 3. The electric cake pan must be heated before putting in the batter.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: Original