I just recently discovered this amazing vegetable: purslane. I don’t know if this is familiar to everyone, but I do see Mexican people are eating it. I went to farmer’s market yesterday and I saw they sold it for $2 a big bunch. I bought 2 bunches home and decided to use some of them to make steam buns. This vegetable has a hint of sour taste in it, and it is perfect for summer.
Here is the link for how to make the bun dough:
Purslane 500 g
Pork belly 200 g
Soy paste 1 tbsp
Soy sauce 2 tbsps
Sugar 1.5 tbsps
Cooking wine 1.5 tbsps
Chicken bouillon 1 tsp
Sesame oil 1/2 tbsp
Dice the pork into small pieces, add the soy paste, chicken bouillon and cooking wine to it and marinate for at least 30 minutes.
Precook purslane in boiling water for 2-3 minutes, then rinse it with cold water. Squeeze as much water out of the vegetable as possible.
Chop the vegetable really fine. Add it to the pork, then add the rest of sauce/spices. Mix everything together.
我最近才发现了这种神奇的蔬菜: 马齿苋。我不知道是不是每个人都熟悉它, 但我有看到墨西哥人卖它。昨天我去了趟农贸市场, 我看到他们卖2美元一大捆。我买了2捆回家, 决定用一些来做蒸包子。这种蔬菜带一种酸的味道, 夏天吃很完美。
芝麻油 1/2 汤匙
在滚水中 煮马齿苋2-3 分钟, 然后用冷水冲洗。尽可能的把蔬菜里的水挤出来。