Mixed purslane in soy sauce(qiang ban ma chi xian )

Mixed purslane in soy sauce

Introduction:

"Portulaca oleracea is also called purslane, purslane, long life vegetable, Portulaca oleracea bud, bean grass with sauce, melon seed vegetable, five elements herb, grey amaranth, horse step grass, Anle vegetable, sour amaranth and drought resistant vegetable. Purslane is sour in taste and cold in nature. It enters the large intestine, liver and spleen meridians and is sticky and smooth in quality. It has the functions of clearing away heat and dampness, dispersing blood and detumescence, diuresis and relieving gonorrhea. It is mainly used for heat toxin, diarrhea, carbuncle, sore, erysipelas, scrofula, eye shadow, metrorrhagia, hematochezia, hemorrhoids, red and leucorrhea, heat drenching, Yin swelling, wet ringworm and baldness. "Raw herbal medicine preparation" contains: "treatment of red dysentery, clearing heat and toxin, washing hemorrhoids and crevices.". "Diannan Materia Medica" contains: "replenishing qi, clearing summer heat, widening middle and lower Qi, moistening intestines, eliminating stagnation, killing insects, treating sores, swelling and pain". "Compendium of Materia Medica" says that it "dissipates blood and detumescence, benefits intestines and smoothes fetus, detoxifies and relieves gonorrhea, and treats postpartum Hypohidrosis". Purslane has inhibitory effect on Shigella dysentery, Salmonella typhi, Escherichia coli and Staphylococcus aureus

Production steps:

Step 1: material drawing

Step 2: pick and wash the purslane, pinch it into small pieces, dry garlic and dice hot pepper

Step 3: put proper amount of water in the pot, add a little oil and salt and bring to a boil

Step 4: blanch purslane until discolored

Step 5: take it out and let it cool

Step 6: take out the water after cooling

The seventh step: put purslane into the dish, add a little salt, soy sauce, white vinegar and garlic.

Step 8: deep fry chilli in cold oil

Step 9: pour hot oil on garlic and mix well

Materials required:

Purslane: right amount

Garlic: right amount

Dry pepper: right amount

Salt: right amount

Soy sauce: moderate

Sugar: right amount

White vinegar: right amount

Oil: right amount

Note: do not blanch purslane too long, color can be.

Production difficulty: simple

Technology: fried

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Qiang Ban Ma Chi Xian