Portulaca oleracea, a green and pollution-free plant that grows in the fields, is a wild vegetable with a slightly sour taste. Purslane can be seen from summer to autumn. Clean the fresh purslane, blanch it with boiling water, place it in the sun to dry it, and store it in a jar for a long time.
Dried purslane is used to steam meat. It has a soft texture and a delicious taste.
Steamed bacon with purslane
Recipe Recommendations
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Steamed bacon with purslane
1
Wash fresh purslane.
2
Put boiling water in the mud.
3
Remove the cold water, squeeze the water and spread it on the grate, and place it on the balcony to expose it to the sun for 3-5 days.
4
Sun-dried dried amaranth.
5
Soak dried purslane in water for half an hour.
6
Squeeze dry the soaked purslane with water for later use.
7
Slice bacon.
8
Spread the cut bacon in a small bowl.
9
Add purslane.
10
Chop the green onions and ginger, and wash the red peppers.
11
Heat the pan with oil and stir-fry the red peppers first.
12
Add spring onions and ginger and stir fry over low heat.
13
Stir fry until fragrant and pour on purslane.
14
Pour in soy sauce, sprinkle with salt, place in a pan and steam over high heat for 15 minutes.
15
After cooking, turn the bowl upside down to the plate, be careful to get hot. Drizzle with sesame oil and serve.