Cold Purslane

Overview

When I was young, my favorite game was playing house with a group of friends. In the game, there are father, mother and teacher. We could play in class, study, drive and get injections. The happiest thing was cooking. Pick a bunch of weeds from all over the mountains and fields, cut them up and stir-fry them into a dish (of course they are fake). At that time, I was nothing but happy. At that time, weeds were growing wildly all over the mountains and plains. Wildfires were inexhaustible, and they grew again when the spring breeze blew. My mother doesn’t like to eat wild vegetables and says they are too oily, so our family rarely eats them. In fact, wild vegetables can best reflect the alternation and changes of seasons. After the best season for consumption, the taste will be tough and unpalatable. You can best feel the feelings of nature when eating wild vegetables. Compared with cultivated vegetables, wild vegetables are more wild and natural. The cold purslane dish made by Cai Caiwu today is a new wild vegetable that has just become available this season. Regular consumption of purslane can clear away heat and detoxify, reduce inflammation and relieve pain, lower blood pressure and blood sugar. However, it is not suitable for pregnant women to eat.

Tags

• cold dishes
• home cooking
• millet spicy
• onions
• purslane
• red oil
• white sugar
• garlic
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare the raw materials in advance, remove the older roots and leaves of purslane, clean them and set aside

   

2. 2 Cut the millet into rings, chop the garlic, put it in a bowl and add appropriate amount of sugar, soy sauce, red oil and salt to taste

   

3. 3 Pour water into the pot and bring to a boil. Blanch the picked purslane in boiling water until it changes color. Take it out and soak it in ice water for 2-3 minutes to drain. Sprinkle with chopped green onion and mix with the prepared sauce. Mix well and serve