Cold Purslane
Overview
I live in a rural area, and my mother used to pick vegetables from the vegetable garden for cooking. Today I went to the vegetable market to buy vegetables and saw an old lady selling them, so I bought them! Purslane has the effects of clearing away heat and dampness, detoxifying, reducing swelling, reducing inflammation, quenching thirst, and being a diuretic!
Tags
Ingredients
Steps
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After buying it home, because it is wild, I rinse it first (with sand and the like), soak it in clean water for half an hour, then wash it root by root, pinch off the old heads and roots, and remove other weeds
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Prepare the ingredients. I made the chili oil myself before. There is not much left. The red ones are red peppers. They were grown by my father. I picked them before they grew up. They are not tomatoes
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Put water in the pot, add purslane after the water boils, scald
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Once it is boiled to this color, you can take it out of the pot. Run it through cold water (optional)
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Cut the blanched purslane into sections, mince garlic and red pepper
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Next, start mixing. Put the purslane, garlic and red pepper into a large bowl, add a little salt, half a spoonful of vinegar, a spoonful of light soy sauce, and a little chili oil (if you want something spicy and don't have chili oil, you can put a little dried chili powder on the dish, then heat the pot and pour some oil on the chili. If it's a little greasy, you don't need to add sesame oil.) Add a little more sesame oil and mix well
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You can also mix the seasoning in another bowl, then pour it into the bowl with purslane and mix
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Finished product
