Water tempeh mixed with purslane

Overview

I dug purslane from the roadside and planted it in a flower pot. It has strong vitality and will grow even more vigorously after being harvested. Purslane is both a vegetable and a good medicine. It has the effects of clearing heat and detoxifying, diuresis and removing dampness, dissipating blood and reducing swelling, removing dust and sterilizing, reducing inflammation and analgesic, stopping bleeding and cooling blood. It is mainly used to treat dysentery, enteritis, nephritis, postpartum uterine bleeding, bloody stool, mastitis and other diseases. Normally, purslane is served with mashed garlic, but today I added some watery black beans in it to make it more appetizing.

Tags

• cold dishes
• home cooking
• common dishes
• garlic
• paste chili powder
• purslane
• water tempeh
• soy sauce

Ingredients

Steps

1. 1 Wash the collected purslane in water.

   

2. 2 Put the washed purslane into a pot of boiling water and blanch until raw, then rinse and set aside.

   

3. 3 Peel the garlic and mince it into minced garlic, and prepare some watery black beans.

   

4. 4 Put the minced garlic into the tempeh bowl.

   

5. 5 Add a spoonful of light soy sauce.

   

6. 6 Add appropriate amount of paprika paste and mix well.

   

7. 7 Put the cooled purslane into a large bowl.

   

8. 8 Pour in the prepared water and black bean sauce, mix well and serve.