Pickled pepper purslane
Purslane salad is a little sour. People who love it will love it. People who don't love it won't eat a bite. After tasting the snack, she never commented that the dish was sour. That day, her daughter took a sip and asked, "Mom, why is it so sour? Did you add vinegar?" Mom thought that this dish was really sour. It was sour without vinegar.Fortunately, my daughter, like her mother, likes sour dishes.Purslane matches garlic very well, but there is no one at home. In addition, in the morning, you will have a breath after eating garlic. It is delicious to replace it with pickled pepper.Don't add vinegar to this dish. It tastes very sour.Scalding time should not be too long, leaves are easy to fall off.
Step 1 . Rinse purslane with water.
Step 2 . Boil a pot of water, add a little oil after boiling.
Step 3 . Add a little salt. The role of oil is to maintain the color of vegetables, and the role of salt can taste children in advance.
Step 4 . Boil the purslane slightly. It's about boiling the water and then leaving the pot.
Step 5 . Too cold.
Step 6 . Determine the amount of pickled pepper according to the number of dishes or taste.
Step 7 . Chop the pepper.
Step 8 . Add a spoonful of light soy sauce.
Step 9 . A spoonful of Chinese prickly ash oil
Step 10 . A spoonful of chilli oil
Step 11 . A spoonful of sesame oil and sesame oil can be saved. The amount of light soy sauce is a little more, and the amount of pepper oil is a little less. The chili oil is determined by itself. Because it is all fat, it should not be too much.
Step 12 . Salting
Step 13 . Add a little sugar
Step 14 . Evenly mixed
Step 15 . Rinse purslane after it is too cold
Step 16 . Squeeze time to dry water
Step 17 . Pour the mixed soup evenly
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