Garlic mixed with purslane

Overview

When I was a child, I often pulled it out of the wild grass, and my mother would eat it cold when I got home. We in Jiaodong call it measles dish (transliteration). Purslane is a diuretic, antipyretic and relieves heat, a natural delicacy.

Tags

• vegetarian dishes
• garlic
• light soy sauce
• purslane
• vinegar
• salt

Ingredients

Steps

1. 1 Wash purslane

   

2. 2 Cut into segments of suitable size

   

3. 3 Heat hot water in a pot, add purslane and blanch. Very easy to cook

   

4. 4 Once cool, squeeze out the water

   

5. 5 Put some salt in the garlic mortar, add garlic, mash the garlic, add vinegar and light soy sauce. Make garlic sauce.

   

6. 6 Pour the garlic juice over the blanched purslane. Start eating.