Cold purslane

Cold purslane

Introduction:

"Portulaca oleracea is a kind of wild vegetable that can be seen everywhere in the field. It is drought resistant and has strong vitality. Even if it is pulled up for a long time, it will not die. It is also called purslane, wuxingcao, wufangcao, changmingcai, jiutoushicao and mashengcai. Leaves like purslane, but also has a slippery, so named purslane. Portulaca oleracea contains protein, fat, vitamins, minerals and other nutrients, not only edible, but also has medicinal value. Today, I'll give you a sour, spicy and refreshing cold purslane

Production steps:

Step 1: raw material drawing.

Step 2: soak purslane in water for a while. Soaking the dirty things in the water, I changed the water three times.

Step 3: put the soaked purslane under the flowing water for several times, and wash thoroughly for standby.

Step 4: chop the garlic, green and red pepper and set aside.

Step 5: add proper amount of water to the skillet, bring to a boil, and add a little edible oil and salt. (oil is to keep purslane leaves green, salt is to make purslane taste in advance)

Step 6: put the washed purslane into boiling water and bring to a boil.

Step 7: turn off the fire when the water boils again! Don't cook purslane too long, or all the leaves will fall off

Step 8: take out the cooked purslane and cool it in cold boiled water. (because it's cold, it's better to use cold boiled water or pure water if it's too cold, otherwise it's easy to upset stomach.)

Step 9: put minced garlic, pepper, soy sauce, sesame oil, zanthoxylum oil, pepper oil, sugar and salt into a small bowl and stir well. (white sugar is just for freshness and flavor neutralization, so don't put too much.)

Step 10: mix well in the cooled purslane or dip it directly.

Materials required:

Purslane: right amount

Garlic: right amount

Pepper: right amount

Soy sauce: moderate

Zanthoxylum oil: right amount

Chili oil: right amount

Sesame oil: appropriate amount

Sugar: right amount

Salt: right amount

Precautions: 1. Don't cook purslane for too long, the leaves will fall off after boiling for a long time, so it's better to boil it again. 2. Capsicum and capsicum oil can be increased or decreased according to the degree of their own spicy food. Finally, I'd like to attach some relevant information of purslane (extracted from Baidu) efficacy and indications: it has the functions of clearing away heat and toxin, hemostasis and relieving drenching. Indications: acute and subacute dermatitis and enteritis, bacillary dysentery, sore swelling, insect bite, eczema, appendicitis, hookworm disease, zoster and functional uterine bleeding.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy