Cold purslane(liang ban ma chi xian )

Cold purslane

Introduction:

Production steps:

Step 1: fresh purslane

Step 2: remove the old leaves of purslane and wash them

Step 3: blanch purslane

Step 4: remove the boiled purslane and set aside

Step 5: hot pot oil, salt, add pepper, dry red pepper, ginger, garlic, fried incense, add the right amount of soy sauce, a small amount of vinegar. Take out, spare

Step 6: put the blanched purslane into the pot, pour the sauce on the purslane, mix well, and eat.

Materials required:

Purslane: 250g

Oil: right amount

Salt: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Dry red pepper: appropriate amount

Soy sauce: moderate

Vinegar: moderate

Garlic: right amount

Note: the blanching time of purslane should not be too long, so as not to scald too soft and have no taste

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Liang Ban Ma Chi Xian