Do you like to eat purslane? What is the best way to do it?

1. Cold dressing.

The most common way to eat purslane in life is cold dressing. The cold salad is very simple, and the taste is relatively sour, sour and slippery.

Method: Put the purslane segment into a pot of boiling water and blanch it until it changes color, and the color becomes turquoise, then it can be removed. Put it in cold water and let it cool for later use, take a bowl, add monosodium glutamate, vinegar, chili oil, salt, and sesame oil to 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.

2. Cook porridge. Some elderly friends like to use purslane to cook porridge and drink, which is not only light and refreshing, but also tastes much less sour than 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.

3. Purslane dumplings.

Some friends also like to eat purslane dumplings, and the dumplings they make are also unique.

Method: Wash the purslane, put it in boiling water without blanching it, remove it, squeeze out the water and then chop the purslane. In this way, it can be used to make dumplings with other ingredients.

4. Stir-fry meat.

Stir-fried meat with purslane 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, so that the taste is 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.

Blanch the purslane in advance, chop the millet spicy and garlic and add oyster sauce, slow the fresh soy sauce, sugar, salt, chicken essence, balsamic vinegar, sesame oil to adjust the bowl juice, and then pour the bowl juice into the purslane and mix well

Ingredients: a handful of purslane.

Excipients: 2 spicy millet, garlic, 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, a spoon of balsamic vinegar, an appropriate amount of salt, an appropriate amount of chicken essence, an appropriate amount of sesame oil, an appropriate amount of sugar.

Production steps: 1. Purslane, millet spicy, garlic washed.

2. Bring the water to a boil in a pot and blanch the purslane for 1-2 minutes. If you like a crispy texture, shorten the blanching time.

3. Drain the blanched purslane and remove it for use.

4. Chop the millet spicy and garlic and add oyster sauce, soy sauce, sugar, salt, chicken essence, balsamic vinegar and sesame oil to mix the bowl juice.

5. Pour the prepared bowl juice into the blanched purslane and mix well.

6. Serving. <>

Notes:

1. Blanching in advance can remove the smell of grass.

2. Add condiments according to personal taste.

1. Blanch to remove sourness. Blanching purslane can remove the sour taste. After the purslane is cleaned, boil a pot of hot water and pour some cooking oil and salt on top to ensure the green color of purslane; Pour purslane into boiling water, blanch for about 10 seconds, remove the purslane, dry it, stir-fry the chives, ginger and garlic and stir-fry.

It can also be used to make dumpling filling, etc.

2. Dry to remove sourness. Purslane sun-dried can remove the sour taste. The sour taste of purslane is mostly higher than that of organic acids, so after drying purslane, the content of organic acids in it is reduced, and the moisture is reduced, resulting in less ionization of hydrogen ions with a sour taste and less sourness.

After blanching purslane. It can be dried and preserved, and dried purslane can be used to stew meat, or chopped to make traps or mixed vegetables.

3. Make cakes to remove sourness. Purslane cakes can remove the sourness. When the amount of purslane is small, the sour taste will be lighter, so chop the purslane, mix with green onions, ginger, garlic, sesame oil and other ingredients, and then spread the purslane on the cake surface, roll it up and steam it, and it will taste better when eaten.

4. Wrap in flour and fry to remove the sourness. Purslane flour-fried can remove the sourness. Clean the purslane, cut it into small pieces, set aside, knock two eggs into the bowl, add flour after beating, mix the flour and eggs well, know that you can pull up the silk, add an appropriate amount of purslane, mix evenly, add a small amount of oil to the pot, spread the batter in the pot, shake it into the shape of a cake, and fry it to eat.

The delicious preparation of purslane is as follows:Ingredients to prepare: purslane, garlic, dried chilies, salt, etc.

1. Prepare purslane.

2. Blanch the boiling water to remove the sour smell.

3. Blanch the purslane over cool water to control the moisture.

4. Oil hot spots, stir-fry garlic and dried chilies, and select the appropriate spiciness for dried chilies.

5. Add purslane and stir-fry for 3 to 5 minutes, sprinkle salt and remove from the pan.

6. Serving. <>

There are many ways to eat sun-dried purslane, and the more common one is to eat it as a bun filling. Take out the sun-dried purslane stored at home, soak it in warm water for two or three hours, then chop it, add it to the bun filling, and make it into a bun stuffing bun to eat, which tastes very wonderful. Purslane can also be eaten as purslane button meat.

The method of purslane button meat is the same as that of plum cabbage, except that purslane can be replaced with plum vegetables. Dried purslane can also be eaten as stewed meat, and it is also very delicious. Sun-dried purslane can not only be eaten, but also can be soaked in water to drink, and it is also good for the body.

Purslane is rich in nutritional value, rich in protein, vitamins and minerals and other nutrients, purslane also contains a relatively unique antioxidant substance, so it has a better antioxidant and anti-aging effect. Middle-aged and elderly people eat some sun-dried purslane, which can supplement nutrition, delay the decline of physical functions, and make you age more slowly. Purslane is known as a long-lived dish, so there are many benefits for the elderly to eat some purslane.

A good benefit of eating sun-dried purslane in the fall is that it boosts the body's immunity. Purslane has a strong bactericidal ability, and also has the effect of detoxification, eating some purslane in autumn can help the body improve its antibacterial ability, thereby playing a role in improving immunity.

Make dumplings: Purslane dumplings, and the dumplings made have a unique flavor. Wash the purslane, put it in boiling water without blanching it, remove it, squeeze out the water and then chop the purslane. In this way, it can be used to make dumplings with other ingredients.

Cook porridge:Purslane is used to cook porridge, which is light and refreshing to eat. Compared to stir-frying and cold salad, the sourness is much less.

The purslane should be fried first, then the purslane should be washed and cleaned, put it in boiling water for a while, remove it, 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.

Consumption of purslane should pay attention to the following:

Do not eat with cold food. For example, watermelon and kiwifruit in melons and fruits, bitter gourd and winter melon in vegetables. Purslane itself is cold and cold, and when used at the same time, it may cause diarrhea.

Purslane should not be eaten too much. Due to the cold nature of purslane, long-term use of a large amount of purslane may lead to physical deficiency and cold, and even some symptoms such as sensitivity to cold, excessive urine, soreness and weakness of waist and knees, people with allergies should be cautious about taking purslane. Since any food can cause allergies, people who are prone to allergies should make sure they don't have allergies before consuming them.