How to eat fresh purslane, how to eat fresh purslane

A common way to eat purslane.

First: cold salad.

Cold salad is our more common way to eat purslane, because the taste is sour and smooth and appetizing.

Specific method: Purslane is washed and cut into sections, blanched in boiling water, and can be taken out when the color of the water turns green. Then put the purslane in cold water, add various spices, stir well and serve.

Precautions: Purslane blanching time should not be too long, otherwise its taste will deteriorate, and rinse with water after scalding, so as to wash off the mucus on purslane and improve the taste.

Second: cook porridge.

After cooking purslane porridge, the taste will change from green to light, and the taste of purslane porridge will also be light and refreshing.

Method: First stir-fry the purslane in a pot to remove the impurities, then blanch the purslane in boiling water, wash the mucous membrane, and finally chop it for later use. Then put the purslane into the oil pan and fry until fragrant, and then boil it with japonica rice to make porridge.

Third: make dumplings.

The dumplings made with purslane have a unique flavor and are loved by many people.

Method: Clean the fresh purslane, blanch it in boiling water, and then go through it in clean water, then chop it for later use, and stir the cut purslane with his dumpling filling evenly, and you can make dumplings.

The above is the introduction of purslane three more common ways to eat, it is recommended that you can eat in moderation according to your preferences, in fact, purslane in addition to the above way to eat, you can also fry meat, the taste is also very good. Here you should know that before eating purslane, you must use boiling water to wash off the mucus on it before eating.

Step Method.

Cold salad, the most common way to eat purslane is cold salad. The method is simple, and the taste is relatively rare, with a sour and slippery taste.

The method is: put the purslane segment into a pot of boiling water and blanch until it changes color, and the color is turquoise. Put it in cold water and let it cool for later use; Take a bowl, add monosodium glutamate, vinegar, chili oil, salt, sesame oil and set aside; Remove the cooled purslane, drain the water, put it in a container, add the mixed sauce, and stir well.

Purslane should not be blanched in the pan for too long, otherwise the taste will be lost. In addition, after scalding, you can rinse the mucus with clean water to wash away the slightly sticky feeling.

Boiled porridge, purslane boiled porridge is light and refreshing. The taste is much less sour than that of stir-fried vegetables and cold salad.

Method, purslane should be fried first, wash the purslane, put it in boiling water for a while, remove and wash off the mucus, and chop it; Heat the oil pot, put the green onion to the fragrant, then throw the purslane, add refined salt and fry until it tastes, and set aside. Then it's about boiling purslane and rice into porridge.

Purslane wraps dumplings, and the dumplings made are also unique.

The method is: wash the purslane, put it in boiling water without blanching it, take it out, squeeze out the water and then chop the purslane. In this way, it can be used to make dumplings with other ingredients.

Stir-fried meat, purslane stir-fried meat is also a very common practice. The sour taste of purslane is very delicious, and the stir-fried dish is dominated by the sour acid of purslane.

Method: Purslane is not fried directly, and it is generally soaked in boiling water to wash the mucus to taste good. Then the method is the general home-cooked stir-fry, as long as you like the taste of purslane, how to fry how delicious.

Boil water in a pot and add a spoonful of salt, add cooking oil to the boiling water, blanch the purslane to cool, mix the seasoning juice well, come and learn!

Fresh purslane is more delicious as a cold salad, first soothe the purslane with boiling water, then add chili pepper and minced garlic, light soy sauce and vinegar and stir well before eating.

I think purslane. It has a lot of medicinal value for the body, and it is good for the body. But he can't eat it often, just average. Eat less often. Well, with boiling water. Take a picture and then eat it cold.

Purslane does not need to be dried, teach you tips not to be bad for 1 year, eat fresh purslane at any time.

Here's how to eat fresh purslane:Tools Ingredients: purslane, cooking oil, cold water, garlic, shallots, vinegar, light soy sauce, salt, monosodium glutamate, pepper, chili oil.

1. Clean purslane.

2. Split the water, pour in a little cooking oil and a spoonful of edible salt, put the purslane in and scald it.

3. After two minutes, remove the purslane and put it in cool water.

4. Cut the garlic into minced garlic, cut the shallots into sections, add a small amount of vinegar, raw and vertical pumping, salt, monosodium glutamate, pepper and chili oil and stir evenly.

5. Take out the purslane and cut it into small pieces, and stir well with the sauce.

Fresh purslane can be eaten cold as follows:

Tools Ingredients: purslane, green chili, red chili, light soy sauce, Sichuan pepper oil, chili oil, sesame oil, sugar, salt, garlic, cooking pot.

1. Remove the roots of purslane, then clean and set aside.

2. Chop the garlic, green pepper and red pepper and set aside.

3. Add an appropriate amount of water to the pot and bring to a boil, add a little cooking oil and salt.

4. Boil the washed purslane in boiling water.

5. After cooking, remove and put in cold water to cool.

6. Put minced garlic, chili pepper or imitation simple, light soy sauce, sesame oil, Sichuan pepper oil, chili oil shirt, sugar, salt into a small bowl and stir well.

7. Pour the seasoning mixed with the big hole into the overcooled purslane and mix well, or directly dip it and eat.

1 purslane is a nutritious wild vegetable, which can be seen everywhere in the field, and fresh purslane is rich in malic acid, glucose, calcium, and phosphorus. Iron, vitamins, carotene and other nutrients, its taste is crisp and tender, it tastes smooth and slippery, slightly sour, the most suitable for cold food, appetizing and helping digestion, and can also be fried, made soup, filling, porridge, dried vegetables and other ways to eat.

2 Ingredients: 130 grams of purslane, 15 grams of red pepper, a little minced garlic, 2 grams of salt, 2 grams of chicken broth powder, 2 ml of light soy sauce, appropriate amount of black sesame oil and edible oil.

Method: 1. Cut the washed red pepper in half, cut into shreds, and set aside.

2. Fill the pot with water and bring to a boil, add a little cooking oil.

3. Then put in the washed purslane and red pepper shreds, cook for about 1 minute, remove and set aside.

4. Put purslane and red pepper shreds into a bowl, add chicken broth and salt, pour in the prepared minced garlic, and add a little light soy sauce.

5. Pour in an appropriate amount of black sesame oil, stir well, and put it on a plate.

Food experience: The common way to eat amaranth is cold dressing, which is relatively simple, the taste is relatively delicious, with a sour and slippery taste, and the taste is very good.

3 Ingredients: 300 grams of purslane, 2 cloves of garlic, appropriate amount of bean paste, salt, soy sauce and vegetable oil.

Method: 1. Quietly select and clean purslane.

2. Blanch the purslane in the pot for 5 minutes, then remove and drain.

3. Finely chop the garlic and set aside.

4. Put an appropriate amount of cooking oil in the pot, add garlic and stir-fry, add bean paste and soy sauce and stir-fry.

5. Pour in the purslane, and then stir-fry evenly to serve.

Food experience: Stir-fried purslane tastes similar to cold salad, and it is mainly based on the sour taste of purslane, but it tastes very delicious and very appetizing to increase appetite.

4 Ingredients: 60 grams of fresh purslane, 100 grams of japonica rice, appropriate amount of salt and chicken essence.

Method: 1. Wash the japonica rice, wash the purslane, and cut it into sections for later use.

2. Add an appropriate amount of water to the pot, pour in the japonica rice, and boil over a large wax fire.

3. Then turn to low heat and cook for 30 minutes, and put in the purslane when the porridge is thick.

4. Cook for 5-10 minutes, add an appropriate amount of salt and chicken essence and mix well.

Culinary experience: Cooking porridge with purslane is light and refreshing, and the acidity is much less than stir-fried vegetables and cold salad.

Purslane is a common field vegetable that many people should have eaten when they were young, and it is a green and healthy vegetable. The common ways to eat are to increase garlic to make garlic purslane, blanch and make cold purslane, can also be used to cook porridge to eat, or chop stuffing to make buns to eat, are very delicious, there are many ways to eat, and the processing method is also very simple.

The common way to eat purslane is to make garlic purslane with garlic, add the chopped garlic after the oil pan is heated, stir-fry the purslane and stir-fry, add simple seasonings to put it out of the pot, taste a mouthful of tender and juicy, this stir-fried eating method is relatively simple, and the nutritional value is also the most comprehensive.

Another common way to eat purslane is to eat it cold, after blanching in boiling water, rinse it with cold water, you can keep the crispy taste, the method can be said to be very simple, add sesame oil, salt, onion and garlic, you can also add other seasonings according to your taste, mix well and use, the taste is crispy.

Purslane can also be used to cook porridge to eat, wash the purslane, chop, add it after the rice is boiled, continue to cook until the rice is cooked thoroughly, add a small amount of salt and mix well, this way of eating compared to stir-fried and cold dressing, will be less sour, very light and refreshing, and the nutritional value is also very high.

Wild purslane can often be seen in the fields of rural areas, often picked by people to make steamed bun filling, dumpling filling, is also a more common way to eat, folk call it natural antibiotics, have the effect of prolonging life, and flour together to make buns or dumplings, has a good nourishing effect.

Hello purslane has a sour taste, and it can be eaten raw and fried. It can also be used to make soups or cold salads and stews, and its stems and leaves can be eaten in vinegar. Whole grass is available.

It is a traditional Chinese medicine and a vegetable, which has the effect of clearing heat and dampness, detoxifying and reducing swelling, reducing inflammation and quenching thirst, and diuretic. It can inhibit the growth of Escherichia coli and dysentery bacilli. It can also inhibit the absorption of cholesterol by the human body, reduce the concentration of blood cholesterol, improve the elasticity of the blood vessel wall, and have a good health care effect on the prevention of cardiovascular diseases.

It can also be used to regulate the glucose metabolism process in the human core and help lower blood sugar.