Portulaca oleracea is an annual herb of the genus Purslane. It is thick and juicy, hairless, and is born in the sunny side of the roadside and the ruins of the garden. It is distributed throughout the country. This species is a dual-use plant for medicine and food. Whole grass for medicinal purposes, there are heat and dampness, detoxification and swelling, anti-inflammatory, thirst-quenching, diuretic effect; seed eyesight.
Remove the rhizome from the picked purslane, leaving only the leaves and the following three centimeters in length, and wash them for later use.
Then cut the side of the purslane and cut it into crumbs. The smaller the better, the salt, the spiced powder, the chicken essence and other seasonings (according to personal taste).
After adding the seasoning, the purslane is allowed to stand for 15 minutes. At this time, some dehydration is added. On this basis, the flour is added to it, and the appropriate amount of water can be added according to the situation. My no water is added. The amount of flour is less than the amount of purslane, and flour is added to ensure that the crucible has certain plasticity.
Spread the mixed purslane dough on a cage cloth, boil in a steamer and prepare steamed vegetables.
After the fire is boiled, the steamed squid slices are steamed. After 20 minutes, the fire is removed and the high-nutrient squid slices are fixed. However, it is only necessary to let it cool. Cut into slices with a knife (about 5 mm thick), adjust the garlic according to your taste, eat it, too fragrant.
Remember to let it cool down and eat again.