condiments

Portulaca oleracea 400g

condiment

salt

3 grams

garlic

4 petals

Light soy sauce

5 ml

sesame oil

Proper amount

mature vinegar

5 ml

refined sugar

3 grams

The practice of garlic and purslane

1. Select weeds and old stems of Portulaca oleracea, wash them, blanch them in boiling water for 30 seconds, and then drain them.

2. Chop garlic and add light soy sauce, aged vinegar, salt, sugar and sesame oil to make a flavored juice.

3. Mix the sauce and purslane evenly.