Mixed purslane with lobster sauce(shui dou chi ban ma chi xian )

Mixed purslane with lobster sauce

Introduction:

"I dug purslane from the roadside and planted it in a flowerpot. It has strong vitality and grows more vigorously after being picked. Purslane is not only a vegetable but also a good medicine. It has the functions of clearing away heat and toxin, promoting diuresis and dampness, dispersing blood and detumescence, removing dust and sterilization, relieving inflammation and pain, stopping bleeding and cooling blood. It is mainly used for dysentery, enteritis, nephritis, postpartum uterine bleeding, hematochezia, mastitis and other diseases. Usually cold purslane is with garlic, today with some water Douchi in it more appetizer

Production steps:

Step 1: wash the purslane in water.

Step 2: put the washed Portulaca oleracea into the boiling water pot, blanch it, and then rinse it.

Step 3: peel the garlic and chop it into mashed garlic. Prepare some Douchi.

Step 4: put the mashed garlic into the water Douchi bowl.

Step 5: put in a spoonful of soy sauce.

Step 6: add proper amount of paste chili powder and mix well.

Step 7: put the cooled purslane into a large bowl.

Step 8: pour the Douchi flavor juice into the water, mix well and serve.

Materials required:

Purslane: 300g

Douchi: 50g

Garlic: right amount

Soy sauce: right amount

Paste chili powder: appropriate amount

Note: Douchi is salty, this dish can not put salt. Paste chili powder can be put according to personal taste. If there is no paste chili powder, you can make it by yourself. Put the chili in the pot, stir it with a small fire until it is scorched, then let it cool, and then put it into the garlic mortar and pound it into chili powder.

Production difficulty: ordinary

Process: mixing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Shui Dou Chi Ban Ma Chi Xian