Mixed purslane with garlic(suan ban ma chi xian )

Mixed purslane with garlic

Introduction:

"Portulaca oleracea grows in the fields, roadsides and garden ruins. It is distributed all over the country. It is a kind of medicinal and edible plant. The whole herb is used for medicine. It has the functions of clearing away heat and dampness, detoxifying and detumescence, anti inflammation, relieving thirst and diuresis. After blanching, purslane has a sour and astringent taste. You need to soak more water to reduce the sour taste. The garlic mixed with purslane is very refreshing, and the mixed purslane has no sour taste at all, and it's very delicious. "

Production steps:

Step 1: pick and wash the newly picked purslane

Step 2: blanch purslane with water

After a while, cool water can reduce the taste of purslane

Step 4: drain the purslane and cut it off

Step 5: mash garlic

Step 6: put Portulaca oleracea into the container and put in the right amount of salt

Step 7: add the mashed garlic

Step 8: add some sugar

Step 9: add appropriate amount of monosodium glutamate

Step 10: pour in some white vinegar

Step 11: finally put in some sesame oil and mix well

Materials required:

Purslane: 500g

Sesame oil: appropriate amount

Salt: right amount

Sugar: right amount

Garlic: right amount

Vinegar: right amount

MSG: right amount

Note: Purslane has sour taste. After blanching, soak in cold water more, which can reduce the sour taste. It's better to put more garlic, which is more delicious

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: garlic

Chinese PinYin : Suan Ban Ma Chi Xian