Chinese Food
Purslane fish soup
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Purslane is also known as Portulaca, purslane, long-life vegetable, melon seed vegetable, etc. It is a common wild vegetable in the north and south. It can be eaten by the general population. Especially suitable for gastrointestinal infection, rough and dry skin, vitamin A deficiency and so on. But people with deficiency of spleen and stomach should not eat. Pregnant women, especially those with habitual abortion should not eat. Don't look at this purslane. It has many therapeutic effects. Purslane has the functions of clearing away heat and dampness, detoxifying and detumescence, relieving thirst, diuresis, preventing ulcer, killing bacteria and inflammation. This fish is similar to pimple soup, but it is bigger and longer than pimple. The thick batter is pulled at the edge of the bowl with chopsticks. The batter falls into the soup like a small white fish. Therefore, it is named plucking fish. -
Cooking ingredients
Cooking Steps
Step1:Purslane read
Step2:After washing with clear water for several times, blanch it and then dry i
Step3:Cut into two centimetres or s
Step4:Pour a little oil into the wok. Pour purslane into the wok. Sprinkle a little salt and stir fry for several times
Step5:Pour hot water into the pot. The water can be wide
Step6:Put the right amount of flour into the bowl. Here's the amount for two
Step7:Put a proper amount of cold water to mix the flour into batter. Stir it in one direction. The batter has certain toughness and is not easy to flow down
Step8:When the water in the pot is boiled, take the bowl on the left hand, and use a pair of chopsticks on the right hand to scratch the surface of the batter. Pull out a small strip of batter towards the edge of the bowl
Step9:Quickly put the batter into the soup. The chopsticks are also rinsed in the soup
Step10:Put all the batter into the soup. Turn off the fire when the noodles are cooked without dry white core
Step11:In a bowl. Sprinkle with chili oi
Step12:Purslane's natural slight acid, spicy oil, soft and smooth fis
Cooking tips:The batter should not be too dry or too thin. If it's too dry, it won't be fishy. It will be lumpy; if it's too thin, it won't be shaped. It's better to pick it up and don't drip; if the batter is stirred vigorously in one direction, the shape of the fish will be very good; it doesn't need too much seasoning. It's the clear fragrance of purslane. Purslane is slightly sour. It's delicious with chili oil. There are skills in making delicious dishes.
