Purslane stirs fish

2025-03-30 02:59:07 1614

Purslane, also known as purslane, amaranth, longevity vegetable, melon seed vegetable, etc. It is a common wild vegetable in both the north and south. The general population can consume it. Especially suitable for patients with gastrointestinal infections, rough and dry skin, vitamin A deficiency, etc. But people with spleen and stomach deficiency should avoid food, especially pregnant women with habitual miscarriage. Don't be fooled by this purslane, it has many therapeutic effects. Purslane has the effects of clearing heat and dampness, detoxifying and reducing swelling, quenching thirst, diuresis, preventing and treating ulcers, sterilizing and anti-inflammatory. This batch of fish is somewhat similar to "lump soup", but larger and longer than the lump. The thick batter is scraped and pulled around the edge of the bowl with chopsticks, and it falls into the soup like a small white fish, hence the name 'Duoyu'.

Details of ingredients

purslaneA handful
Cold waterModerate amount (for flour)
vegetable oila little
salta little

Technique

difficultybeginner
workmanshipcook
tasteSlightly spicy
timeTwenty minutes

Steps to make Purslane stirs fish

1. Prepare purslane
After washing with clean water several times, blanch and then wring dry
3. Cut into sections of about two centimeters
4. Pour a little oil into a wok, pour purslane into the wok, sprinkle a little salt, and stir fry a few times
5. Pour hot water into the pot, the water can be a little wider
6. Put about 150 grams of flour into the bowl. This is the amount for two people
7. Add an appropriate amount of cold water to mix the flour into a batter, stir vigorously in one direction, and lift the batter to have a certain toughness and a thick consistency that is not easy to flow down
After the water in the pot boils, hold the bowl in your left hand and use a pair of chopsticks in your right hand to swipe over the surface of the batter, pulling out a small strip of batter towards the edge of the bowl
9. Quickly add the batter into the soup, and then rinse the soup with chopsticks
10. Mix all the batter into the soup and cook until there are no dry white chips inside the noodles. Then turn off the heat
11. Pour chili oil on it and start eating
The soup of purslane is slightly sour, it stirs up the muscles of fish and is soft