Portulaca oleracea with pickled pepper(pao jiao ma chi xian )

Portulaca oleracea with pickled pepper

Introduction:

"Portulaca salad is slightly sour, people who love will love, people who don't love don't eat a bite. From the snack had this taste, never evaluated this dish is sour, that day, the daughter tasted a small mouthful, asked: "Mom, how so sour ah, you add vinegar?" Mom thought that this dish is really sour. It's sour without vinegar. Fortunately, my daughter likes sour vegetables just like her mother. Purslane and garlic match very well, but there is no one at home. In addition, in the morning, you will have a breath after eating garlic and change it to pickled pepper. It's delicious. "

Production steps:

Step 1: wash and drench purslane.

Step 2: boil a pot of water and pour some oil.

Step 3: add a little salt. The role of oil is to maintain the color of the dishes, and the role of salt can taste in advance.

Step 4: add purslane and cook slightly. It's almost like boiling water in the next pot.

Step 5: too cold.

Step 6: according to the number of dishes or taste to determine the amount of pickled pepper.

Step 7: cut into minced peppers.

Step 8: add a spoonful of soy sauce.

Step 9: a spoonful of zanthoxylum oil

Step 10: a spoonful of chili oil

Step 11: a spoonful of sesame oil can be saved, the amount of raw soy sauce is a little more, the amount of pepper oil is a little less, and the chili oil is self-determined, because it is all grease, not too much.

Step 12: add salt

Step 13: add a little sugar

Step 14: mix well

Step 15: pour water after the purslane is too cold

Step 16: squeeze time to dry

Step 17: pour in the mixed soup and mix well

Materials required:

Purslane: right amount

Pickled pepper: right amount

Salt: right amount

Zanthoxylum oil: right amount

Chili oil: right amount

Soy sauce: moderate

Sesame oil: appropriate amount

Sugar: right amount

Note: do not add vinegar to this dish. It has a strong natural sour taste. Blanching time should not be too long, leaves are easy to fall off.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Pao Jiao Ma Chi Xian