In midsummer, we can’t miss the hot and summer clearing wild vegetable — cold purslane. This purslane is pure wild in the vegetable garden, delicious and healthy.


400g purslane
1 / 2 tsp salt
1 / 2 tbsp vinegar
10g garlic
1 / 2 tbsp soy sauce
1 red pepper
1 / 2 tsp sugar
1.5 TSP sesame oil


Step 1
Remove the old roots of purslane and clean it

Step 2
After putting water in the pot, put the purslane down and scald it

Step 3
The Portulaca oleracea can be fished out after scalding

Step 4
Remove the purslane and put it into cold boiled water or purified water to clean the mucus after scalding

Step 5
Squeeze the water from the washed purslane and cut it with a knife

Step 6
In an empty bowl, add chopped garlic, salt, sugar and red pepper. Pour in vinegar, sesame oil and soy sauce

Step 7
Pour the seasoning juice on purslane and mix well

Step 8
Put the mixed purslane into the cup and then pour it out