Purslane with mashed garlic(suan ni ma chi xian )

Purslane with mashed garlic

Introduction:

"Portulaca oleracea is a kind of plant that can be used as medicine and food. According to traditional Chinese medicine, purslane tastes acidic and cold, and has the effects of clearing away heat and toxin, dispersing blood and detumescence. According to the data, the stems and leaves of Portulaca oleracea are rich in protein, vitamins and minerals. Pharmacological experiments have also proved that it has antibacterial effect, and can be used for the prevention and treatment of bacillary dysentery, pertussis in children and simple diarrhea in children. It is said that European and American countries have begun to cultivate, and developed a lot of purslane food. In our country, it seems that the field collection is mainly in spring and summer. I don't know if there is artificial cultivation. Purslane wash can be eaten, fresh juicy crisp, but sour, after blanching, sour can be greatly reduced. When I bought it, the vegetable vendor also told me that it could save vinegar, but I still like the taste of rice vinegar. "

Production steps:

Step 1: wash purslane and break it into 5 or 6 cm segments.

Step 2: add a little salt into boiling water, put it into purslane and blanch it quickly until the color of purslane is bright.

Step 3: after cooling quickly, squeeze out water and put it into a large bowl.

Step 4: bake black sesame in small pot.

Step 5: take proper amount of black sesame and mash it with garlic. You can also use a cooking machine or a grinder. I don't think it's troublesome;

Step 6: add vinegar, soy sauce, sesame oil, sugar, pepper powder, salt and mashed black sesame into mashed garlic to make sauce;

Step 7: before eating, pour the juice into Portulaca oleracea, stir well and serve.

Materials required:

Purslane: 300g

Black Sesame: 25g

Garlic: three petals

Rice vinegar: 3 teaspoons

Soy sauce: 2 teaspoons

Sesame oil: 1 teaspoon

Sugar: 1 teaspoon

Salt: right amount

Pepper powder: right amount

Note: vinegar, soy sauce, sesame oil these three seasonings blend together, there is a fixed name, called "Sanhe oil". The best ratio is 3:2:1, that is, 3 parts vinegar, 2 parts soy sauce and 1 part sesame oil, which is very simple and easy to remember. As for other seasonings, such as mashed garlic, minced ginger, pepper, sugar, salt, various powders, etc., you can adjust them according to the quantity of the dish and your own taste. "Sanhe oil" is very commonly used. People with light taste can even have a good time using these three condiments to mix meat and vegetable cold dishes. Summer is people's favorite season to eat cold dishes. Many vegetables, seafood and even meat can be mixed raw or cooked, which is simple and convenient, nutritious and healthy, and can also increase appetite.

Production difficulty: simple

Process: mixing

Ten minutes: Making

Taste: hot and sour

Chinese PinYin : Suan Ni Ma Chi Xian