Ingredients: 500g purslane.

Seasoning: salad oil 30g, salt 3g, monosodium glutamate 2g, ginger 5g, garlic (white skin) 10g, sesame oil 5g.

Fried purslane is characterized by tenderness, freshness and delicious taste.

The frying method of purslane;

1. Pick the roots and old leaves of Portulaca oleracea, wash them, cut them into 3cm long sections, blanch them in a boiling water pot, take them out and drain them; Chop garlic and ginger.

2. Put the pot on high fire, add salad oil, heat it to 60%, add minced ginger and garlic, stir fry, add purslane, add refined salt and monosodium glutamate, stir fry evenly, and pour in sesame oil. Serve.

Food is similar to Portulaca oleracea: Portulaca oleracea is forbidden to be used with turtle shell.

Materials:

Material: 500g purslane,

Exercise:

1. Pick the roots and old leaves of Portulaca oleracea, wash them, cut them into 3cm long sections, blanch them in a boiling water pot, take them out and drain them; Chop garlic and ginger.

2. Put the pot on high fire, add salad oil, heat it to 60%, add minced ginger and garlic, stir fry, add purslane, add refined salt and monosodium glutamate, stir fry evenly, and pour in sesame oil. Serve.