Whether or not to blanch purslane and fry it, it takes a few minutes to blanch purslane

If you stir-fry, you don't need to blanch.

Preparation of purslane.

Although purslane is a wild vegetable, many people love to eat it, because the dishes made by purslane are so delicious, although many people especially like to eat purslane, but there are many questions about his practice, and then this article will teach you some purslane practices.

1. Purslane salad.

Eat purslane cold mix, I believe it is a lot of people like it very much, because the taste of purslane is very refreshing, and the original taste, especially for poor appetite, if you can make some cold purslane to eat, you will definitely enjoy it very much, let your appetite will also be better, purslane cold dressing method is not complicated, as long as the purslane is blanched in boiling water first, and then put it on the plate to add some condiments to stir, you can enjoy it after the temperature, The method of cold purslane is basically the same as that of cold cucumber.

2. Purslane boiled soup.

Purslane is also very nutritious if it is boiled into soup and drunk. Purslane boiled soup to drink, although the taste is worse than the cold dressing, but the nutritional value is very high, the practice is also very convenient, as long as the purslane is cleaned, then cut into small pieces, put it in a casserole and add three bowls of water, and then boil it over high heat. Cooked purslane soup is very light, although it tastes lighter, but it can take care of our stomach and intestines very well, and can help digestion.

For people who have a bad stomach and do not eat well, they can often make purslane soup to drink, which can regulate their gastrointestinal health while supplementing nutrition.

3. Purslane fried and eaten.

If you particularly like stir-frying, then you might as well fry the purslane to eat, it is very fragrant to eat, and his practice is similar to stir-frying other vegetables, the first step is to clean it first, and then put some vegetable oil in the hot pot, and then put the washed and cut purslane into it and stir-fry, and finally add edible salt, the taste is very fragrant, and the nutritional value is rich.

This is to be blanched and fried, and it is also very delicious to eat, it can be eaten cold or fried.

Tooth sweat has the bitter taste of natural plants, and it is best to blanch it with water before stir-frying.

<> 2-3 minutes. Although purslane will be sweet and delicious in taste after blanching, it is necessary to pay attention to the time of blanching, so as not to lose too much of vitamins, minerals and other nutrients in purslane, which will reduce the edible value, and there will be soft and greasy in taste.

If the fresh purslane is not blanched, it can also continue to be eaten, and it will not have a great impact on human health, but the purslane will decline in taste, but as long as the purslane is ripe, there will be no harmful ingredients, so if you don't care about the taste, you can not blanch, secondly, purslane is more suitable for stir-frying, cold dressing, so that the purslane after blanching has a refreshing and delicious taste.

After blanching purslane, if you don't eat it in a short time, you can put it in the refrigerator to freeze, and the nutrients of purslane will not have a great impact, and the temperature of the refrigerator freezing area is low, which can delay the breeding of bacteria and other microorganisms to a certain extent, and the preservation time of purslane has been extended, but the excess water of purslane needs to be controlled and dried, and it is best to dry it in the sun for a period of time, which can effectively avoid deterioration such as mold.

1 Why is purslane stir-fried?

The reason why purslane is sour, mainly because purslane is one of the purslane plants, acidic and cold, is a kind of food of the same origin as medicine and food, the whole herb is for medicinal purposes, has heat and dampness, detoxification and swelling, anti-inflammatory, thirst-quenching, diuretic effect, if there is no treatment when stir-frying, then the fried purslane is with a sour taste, is a normal phenomenon, do not need to worry too much.

2 Can you eat purslane acid?

I can eat it. Under normal circumstances, as long as the purslane acid is not caused by the sour taste and odor caused by bacteria and microorganisms, then it can be eaten and will not cause harm to human health, because purslane will produce a certain sour taste under normal circumstances, and it can be eaten.

3 Do purslane need to be blanched for stir-frying?

Blanching will be performed.

It is recommended to blanch purslane when stir-frying, because purslane without blanching contains a lot of sourness, and the taste is not very good when fried directly, blanching can greatly reduce the sourness of purslane, making it taste better, followed by the purslane without blanching purslane will oxidize and appear black and soft, affecting appetite, which is why it is better to blanch purslane.

4 How to cook purslane so that it doesn't sour.

If you want purslane to be fried without souring, then the most direct way is to blanch purslane and then fry it, the specific method is as follows:

Ingredients: purslane, garlic, bean paste, salt, soy sauce, vegetable oil.

Method: 1. First pick the purslane and wash it.

2. Then put it in boiling water for blanching.

3. Peel and wash the garlic and cut it well.

4. After that, add garlic to the hot oil, add the sauce and soy sauce, and pour in the blanched purslane.

5. Stir-fry it evenly, then add an appropriate amount of bean paste and stir well.

6. Finally, fry it.