Ant dish is purslane. . .

“Purslane has a sour taste, which is not so smooth to eat, but blanch it in boiling water to remove the sour taste. Add garlic paste, sesame oil and other seasonings, and it becomes A refreshing cold dish."

Ingredients

1 handful of purslane

Seasoning

1 tsp of salt. 1 tsp vinegar, 3 cloves garlic, 1 tsp light soy sauce, a few drops of sesame oil, 1 tsp olive oil

How to prepare cold purslane

1. Put the purslane Pick it into sections and wash it well

2. Add water to the pot, add a little salt and oil, and after the water boils, add the purslane and blanch it until it turns green and take it out

3. Wash the mucus with clean water several times, drain the water, and put it into a large bowl

4. Mash the garlic cloves into garlic paste, pour it on the purslane, add light soy sauce, salt, vinegar, Sesame oil and olive oil, mix well and serve

Purslane, an annual herb. The lower part of the stem is prostrate, with scattered branches. The upper part is slightly upright or slanting upward. It is plump and juicy, green or lavender, and the whole is smooth and hairless. Single leaves are alternate or nearly opposite, and the stalk is very short; the leaves are fleshy, rectangular or spoon-shaped, or obovate, with a rounded apex, slightly concave or truncate, and a wide wedge-shaped base, shaped like a purslane, hence the name "purslane"; The whole edge is dark on the upper side and light green or dull red on the lower side. Except for the midrib, the remaining veins are not obvious. Small yellow flowers bloom in summer, with 3 to 5 clusters growing in clusters of 4 to 5 leaf-like involucres on the top of the branches. Sepals 2; petals 5, yellow, concave-headed, open most fully when dry; stamens 10-12; ovary located inferiorly, style top 4-5 split into a linear shape, extending above the stamens. The capsule is conical, split transversely from the waist into a cap shape, and contains many small black oblate seeds.