Portulaca oleracea 500g

capsicol

Two spoonfuls

mature vinegar

1 spoon

2 tablespoons soy sauce

Sesame oil 1 spoon

salt

Proper amount

Zanthoxylum oil

1 spoon

Garlic 15g

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-Practice-

1.

This is a part of purslane bought back. Everything is quite fresh.

2.

Cut the vegetables short with scissors, remove the old roots, soak them in clear water for a few minutes, wash them twice, and remove the water.

3.

Boil the water in the pot, add a little salt, then add the water of Portulaca oleracea, and take it out after boiling for 1 min.

4.

Take out the purslane and soak it in cold water prepared in advance for a few minutes.

5.

Remove, filter and control water.

6.

At this time, the bowl of fruit juice is prepared as follows: Chili oil, 2 tablespoons pepper oil, 1 tablespoon soy sauce, 2 tablespoons aged vinegar, 1 tablespoon sesame oil, 1 tablespoon salt, and stir well.

7.

Put the purslane in a small pot and add the minced garlic.

8.

Pour the bowl juice in fig. 6 into a basin filled with purslane, and mix well to serve.

9.

Plate up for dinner! A particularly refreshing cold dish!