Purslane cold fungus

Overview

When spring comes, flowers bloom and everything revives, it is such a blessing to go into nature, stretch your tired body, and absorb more of the fragrance of the earth! Today, I got to know purslane under the guidance of a farmer. After walking for half an hour, I dug up less than half a kilogram of purslane. I took it home, soaked some fungus, and made a cold dish together. It tasted pretty good. Purslane, also known as purslane and five-element grass, grows in various parts of my country. It is an annual herb with alternate leaves. The leaves are flat, thick, and shaped like purslane. The young stems and leaves can also be used as vegetables and are also an indispensable medicinal material in traditional Chinese medicine. The whole plant is used for medicinal purposes and has the effects of clearing heat and diuresis, sterilizing and reducing inflammation, lowering blood pressure, quenching thirst, and diuresis.

Tags

• cold dishes
• home cooking
• spring recipes
• fungus
• purslane
• sugar
• vinegar
• garlic
• salt
• sesame oil
• small red pepper
• soy sauce

Ingredients

Steps

1. 1 Rinse purslane and soak for half an hour;

   

2. 2 Soak the fungus in warm water for half an hour, then boil it in a pot of boiling water for 8 minutes, drain it in cold water and set aside;

   

3. 3 Chop garlic and small red pepper;

   

4. 4 Blanch purslane in boiling water with salt;

   

5. 5 Supercooled water;

   

6. 6 Drain the water from the purslane, tear the fungus into small pieces and put them into a large bowl;

   

7. 7 Add oil to the pot and sauté the garlic and chili pepper;

   

8. 8 Pour into a large bowl and mix well;

   

9. 9 Make the sauce and add all the ingredients into a small bowl;

   

10. 10 Pour the sauce over the purslane and fungus, mix well and serve.

    

11. 11 Purslane is sour in taste and cold in nature; its texture is sticky and slippery.