Wild purslane with garlic flavor(suan xiang ye sheng ma chi jian )

Wild purslane with garlic flavor

Introduction:

Production steps:

Step 1: wash the soap with salt water

Step 2: filter the cleaned water for standby

Step 3: open the water in the pot, bring the soap to a boil, and filter the water for later use

Step 4: sesame oil, salt, chicken essence, sugar, onion, chili oil, soy sauce, sesame oil, broken flowers and seeds

Step 5: put sesame oil, salted chicken essence, sugar, shredded scallion, chili oil, soy sauce, sesame oil and shredded peanut in turn and mix with chopsticks

Step 6: serve on a plate.

Materials required:

Purslane: 250g

Garlic: right amount

Peanut: right amount

Scallion: right amount

Sugar: (moderate amount)

Sesame oil: appropriate amount

Red oil: right amount

Sesame oil: appropriate amount

Chicken essence: appropriate amount

Note: purslane is an annual herb of purslane family. It is thick, juicy, hairless and 10-30cm in height. Born in fields, roadsides, garden ruins and other sunny places. It is distributed all over the country. It is a kind of medicinal and edible plant. Pregnant women, especially those with habitual abortion, should not eat purslane; purslane has the function of abortion. Purslane can treat all kinds of swelling and fistula. Smash purslane and rub it on the affected area. Purslane can eliminate abdominal mass, stop thirst, and treat women's red and white belt. The mashed horse tooth vegetable can be used to treat snake waist. It has the functions of clearing away heat and dampness, detoxifying and detumescence, anti inflammation, relieving thirst and diuresis.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Suan Xiang Ye Sheng Ma Chi Jian