Eat all purslane(tong chi ma chi xian )

Eat all purslane

Introduction:

"Busy life in the city, irregular living habits, physical and mental fatigue! Especially in the summer, the skin is easy to itch, allergy, this time the mood is more irritable! Fortunately, we can find a way to regulate our body in our diet. China is the first country to have medicated diet. When we feel uncomfortable, we will make the best use of it and add various corresponding ingredients to comfort our body! Purslane can clear away heat and toxin, promote diuresis and dampness, disperse blood and detumescence, remove dust and sterilization, diminish inflammation and pain, stop bleeding and cool blood. Indications dysentery, enteritis, nephritis, postpartum uterine bleeding, hematochezia, mastitis and other diseases. Today I recommend two kinds of purslane! This season is just the time to eat this wild vegetable. Hold on to it

Production steps:

Step 1: soak red beans, brown rice and glutinous rice one night in advance

Step 2: wash the soaked beans and rice with clean water, put them into a pressure cooker and cook for 20 minutes

Step 3: when cooking porridge, wash purslane and filter

Step 4: break the purslane into two parts by hand, or cut it into two parts with a knife

Step 5: cut the front part of the bud into pieces

Step 6: cook and shred the chicken breast

Step 7: put chopped purslane and cooked chicken shreds into porridge

Step 8: add salt and pepper (if you don't like it, don't add it), and simmer for 5 minutes

Step 9: start to drink porridge, purslane is cool, you can match red beans to eat, increase the effect of diuretic detumescence, but not too cold!

Step 10: heat a pot of boiling water and add olive oil

Step 11: put the extra purslane in the water

Step 12: open the fire until foaming, take out the purslane and put it into a cold open to clean the mucus

Step 13: Chop red pepper and garlic into a bowl, add soy sauce, salt, sesame oil and vinegar (Portulaca oleracea itself has sour taste, but also can not put vinegar) and mix well!

Step 14: pour the prepared juice on purslane

Step 15: make the best use of everything. These two methods give full play to the delicacy of purslane. You can put sugar instead of chicken shreds and salt in porridge. The sour and sweet porridge is also very delicious!

Materials required:

Purslane: 500g

Chicken breast: 100g

Brown rice: 50g

Glutinous rice: 50g

Red beans: 50g

Red pepper: 1

Salt: right amount

Soy sauce: right amount

Pepper: right amount

Garlic: right amount

Note: Purslane itself with sour, wash off mucus with cool white, can keep crisp feeling!

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Tong Chi Ma Chi Xian