The authentic method of cold purslane, the method of cold purslane

Teach you how to make a salad.

Purslane, a weed that can be seen everywhere in the countryside, was once a heart disease of the farmer's uncle, and he couldn't **. In the past, when the standard of living was limited, he was chopped up by his grandparents and fed to pigs. Now I heard that it can be eaten, and there are many benefits, so I tried it, but I didn't expect it to be really delicious, so let's take a look at how to make it.

Step 1: Wash and drain the purslane.

Step 2: Pinch off the roots and old stems and leaves of purslane.

Step 3: Cut the garlic into minced circles and the millet spicy in rings, put them in a bowl, add a small handful of white sesame seeds, and pour in the hot oil. Season with salt, chicken essence, sugar, light soy sauce and aged vinegar and stir well.

Step 4: Add water to the pot, add a spoonful of salt and a little cooking oil, bring to a boil over high heat, add purslane, and blanch for 1 minute.

Step 5: Take out and rinse to cool and boil, squeeze out the water, cut it into small pieces and put it in a basin for later use.

Step 6: Pour the seasoned sauce into a large basin, stir well, put it on a plate, and it is delicious.

Key points of production:

1. Cold purslane, garlic foam can be prepared a little more, so that it tastes more fragrant.

The authentic preparation of salad purslane is as follows:Ingredients: 300g purslane, 2g salt, 10ml light soy sauce, 10ml sesame oil, 10ml dark soy sauce, 10ml vinegar, 3 cloves of garlic, 3g fried sesame seeds.

1. Remove the roots of purslane and cut it into a bowl.

2. Chop the garlic into a bowl, add salt, light soy sauce, sesame oil, vinegar, dark soy sauce and fried sesame seeds and stir well.

3. Boil water, pour in purslane and boil.

4. Wash and remove from boiling water.

5. Put purslane into a bowl and stir well.

Preparation of purslane coleslaw:Ingredients: 400 grams of purslane for 2 servings.

Excipients: appropriate amount of garlic, appropriate amount of millet spicy, appropriate amount of soy sauce, appropriate amount of red oil, appropriate amount of sugar, appropriate amount of green onion, appropriate amount of salt.

Here's how:1Prepare the ingredients in advance, remove the older roots and leaves of purslane, wash them and set aside.

2.Cut the millet into rings, chop the garlic, put it in a bowl and add an appropriate amount of sugar, soy sauce, red oil and salt to taste.

3.After pouring water into the pot and boiling, blanch the picked purslane in boiling water until it changes color, remove it and soak it in ice water for 2-3 minutes, drain the water, sprinkle with chopped green onions, mix with the adjusted sauce and mix well to eat.

The practice of cold purslane is like a trouble:Ingredients: purslane.

Excipients: green chili pepper, red chili pepper, light soy sauce, Sichuan pepper oil, chili oil patter, sesame oil, sugar, salt, garlic.

Tools: Cooking pots, bowls.

1. Remove the roots of purslane, then clean and set aside.

2. Chop the garlic, green pepper and red pepper and set aside.

3. Add an appropriate amount of water to the pot and bring to a boil, add a little cooking oil and salt.

4. Boil the washed purslane in boiling water.

5. After cooking, remove and put in cold water to cool.

6. Put minced garlic, chili pepper, light soy sauce, sesame oil, Sichuan pepper oil, chili oil, sugar and salt into a small bowl and stir well.

7. Pour the mixed seasoning into the cooled purslane and mix well, or dip it directly to eat.

The preparation of mixing purslane is as follows:Ingredients: 500 grams of purslane, 3 cloves of garlic, 1 teaspoon of sesame oil, 1 tablespoon of vinegar, 1 tablespoon of light soy sauce, appropriate amount of salt, appropriate amount of chili pepper.

Steps: 1. Prepare the ingredients.

2. Finely chop the garlic and chop the chili pepper, then mix it with salt, vinegar, soy sauce and sesame oil for later use.

3. Purslane must be washed several times when it is washed and cleaned.

4. Cut the washed purslane into sections and blanch them in water.

5. Scoop out the blanched purslane, pass it in cold water, and squeeze the water dry by hand.

6. Pour in the garlic juice prepared in advance and stir well.

7. Finished product. <>

Purslane].

Ingredients]: 1 kg of purslane.

Seasoning]: 3 cloves of garlic, 2 spicy millet, 1 tablespoon of salt, 1 tablespoon of chicken essence, 1 tablespoon of sesame paste, 1 tablespoon of sesame oil, 2 tablespoons of chili oil, 2 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, 1 tablespoon of sugar.

How to make it and how to do it.

Step 1: Remove the old roots and bad leaves of purslane, and then soak them in salt water for 10 minutes, mainly to remove pesticide residues and insecticidal eggs and bacteria, and at the same time soak the sediment and dirt to clean well, because purslane grows in the field, and it is particularly dirty in the wind and sun all day long.

Step 2]: After the purslane bubble is noisy, rinse it with water several times, clean it, take it out and drain it.

Step 3]: Put water in the pot and boil over high heat, put a spoonful of salt and a few drops of vegetable oil, which can keep the purslane green and not blackened, and then put the purslane into the pot and blanch for about 1 minute, do not blanch for too long, it is easy to lose nutrients.

Step 4]: After blanching purslane, take it out and put it in the cool white boil prepared in advance, soak it in water and cool, the purpose is to prevent high temperature oxidation and make it discolored and black.

Step 5]: We start to prepare the seasoning, chop the garlic into minced garlic, cut the millet into rings, and then put them together in a small bowl.

Step 6]: Start seasoning, put 1 tablespoon of salt, 1 tablespoon of chicken essence, 1 tablespoon of sesame paste, 1 tablespoon of sesame oil, 2 tablespoons of chili oil, 2 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, 1 tablespoon of sugar into a small bowl, and then stir it evenly for later use.

Step 7: Take out the soaked purslane, squeeze the water dry by hand, put it in a large bowl, and pour in the seasoning sauce we have mixed.

Step 8]: Then use chopsticks to stir it evenly, put it on a plate and serve it to eat!

Cooking tips.

1) Purslane is pulled back from the field, and it is generally covered with sand, mud and dirt, so it is best to soak it in salt water for a while before washing, so that it can be fragrant and clean.

2) Blanch the purslane with salt and vegetable oil before eating, the purpose is to remove the oxalic acid and astringency of purslane, and at the same time keep it green and not blackened.

3) Blanching time should not be too long, generally about 1 minute, too long time is easy to lose nutrients, and then take it out to soak it in cool boiled water, the purpose is to prevent high temperature oxidation and blackening.

Purslane can be eaten cold and done as follows:Tools Ingredients: purslane, green chili, red chili, light soy sauce, Sichuan pepper oil, chili oil, sesame oil, sugar, salt, garlic, cooking pot.

1. Remove the roots of purslane, and then clean the backup retardation.

2. Chop the garlic, green pepper and red pepper and set aside.

3. Add an appropriate amount of water to the pot and bring to a boil, add a little cooking oil and salt.

4. Boil the washed purslane in boiling water.

5. After cooking, remove and put in cold water to cool.

6. Put minced garlic, spicy pepper, light soy sauce, sesame oil, Sichuan pepper oil, chili oil, sugar and salt into a small bowl and stir well.

7. Pour the mixed Heng Raid seasoning into the cooled purslane and mix well, or dip it directly to eat.