The practice of purslane spread cakes, the practice of purslane cakes

The preparation of purslane cake is as follows:Ingredients: 500 grams of flour; a pinch of purslane; A little minced meat.

Excipients: a little chopped green onion; a pinch of salt; a pinch of minced ginger; A pinch of peanut oil.

The steps are as follows:1Wash the purslane, blanch it with boiling water, remove it and put it directly into cold water to cool.

Remove the purslane to control the moisture, chop it into a filling, cut the pork into cubes, add soy sauce, salt, minced green onion, minced ginger, salt, peanut oil and mix well, add to the purslane and mix well, and the filling is ready.

2.Add an appropriate amount of water to the flour and form a softer dough, let it stand for a while and knead it well, divide it into small pieces of the same size, and roll it out into a thin dough.

3.Take a dough and top with the filling.

4.Close, pinch the mouth like a bun, and turn it over.

5.Preheat the electric baking pan, put an appropriate amount of peanut oil, put the finished pie in, cover and sear for about 4 minutes.

6.Golden brown on both sides, cook thoroughly and remove from the pan.

The purslane cake is spread as follows:

Ingredients: 500g flour and a pinch of purslane; A little meat.

Excipients: a little chopped green onion; a pinch of salt; a pinch of minced ginger; A pinch of peanut oil.

The steps are as follows:1Wash the purslane, blanch it with boiling water, remove it and put it in cold water to cool.

Take out the purslane, control the moisture, chop into filling, cut the pork into cubes, add soy sauce, salt, chopped green onion, minced ginger, salt, peanut oil, and mix well. Add purslane and mix well, and the filling is ready.

2.Add an appropriate amount of water to the flour, knead into a softer dough, let it sit for a while, and knead well. Divide into small doses of the same size and roll out into a thin dough.

3.Take a piece of bread crust and place the filling on top.

4.Close your mouth, pinch your mouth like a bun, and turn it over.

5.Preheat the electric baking pan, add an appropriate amount of peanut oil, put the pie in, cover and bake for about 4 minutes.

6.Golden brown on both sides, cooked out of the pan.

Many people like to eat some wild vegetables into cakes, and the taste is really outstanding. In particular, choosing to use purslane to make cakes, the cakes made are very phenomena, but many people don't know how to do it, the following article will introduce you to the practice of purslane, I hope to provide you with some help.

1. Select the material for purslane cake

If you want to make purslane into purslane cake, then you need to make preparations, first of all, you must choose the right materials, you must choose about half a pound of fresh purslane, but also choose about a pound of flour, and then prepare some flavorings, such as edible salt, vegetable oil, and a small amount of monosodium glutamate. These ingredients must be selected better, only good ingredients can make delicious and nutritious purslane.

2. The process of making purslane cakes

The production process of purslane cake is more complicated, which requires a certain amount of cooking skills to be able to make it, of course, if you don't have renderings, you can also try to do it, first of all, wash the purslane, then chop it into pieces, and then add the flour to the water to make a paste, and put the purslane into it to stir after Chaohu Lake, and knead it into a ball; Add some vegetable oil to the pot, heat the pot, and then stick the kneaded dumplings one by one on the pan, fry them over high heat, and be sure to keep turning it over in the process, otherwise it will be pasted, just fry it and fry it yellow.

3. Purslane cake characteristics

The finished purslane cake looks golden one by one, looks very beautiful, and it tastes very delicious, the taste of purslane cake has a strong fragrance in the mouth, and it is very glutinous, the taste is quite good, and eating purslane cake can also make our spleen and stomach get a certain amount of maintenance, not only that, but the purslane cake contains a lot of dietary fiber, which can increase our satiety, control appetite, and play a certain role. So people who are usually obese can often make purslane cakes to satisfy their hunger.

Extended reading: Purslane Purslane Purslane Practice.

The preparation of purslane cake is as follows:

Ingredients: 200 grams of flour, 100 grams of water, 300 grams of purslane, 2 eggs, 2 grams of salt, 2 tablespoons of peanut oil, 1 gram of five-spice powder.

1. Pour an appropriate amount of flour into the basin, add water to the flour, then stir the ear cavity with chopsticks to form a flocculent, and after forming a smooth dough, cover it with plastic wrap and let it rise for 20 minutes.

2. Remove the purslane roots, wash them, chop them and put them in a bowl, add oil, salt and five-spice powder and mix well. Take out the dough and divide it into quarters, take one and roll it out into thin slices, put it on a pot pat, pour in half of the filling.

3. Beat the eggs in the bowl, cover another pancake, press the edges of the two pancakes with your hands to glue them together, put them in a pan over low heat, wait for brown spots on one side and then turn over the other side, take out the pieces and put them on the plate.

Purslane's living habits and how to eat it:

Purslane likes high humidity, drought tolerance, waterlogging resistance, positive for Xiang Chai Meng, strong viability, likes fertile soil, suitable for cultivation in various fields and slopes, and is better in neutral and weakly acidic soil. Its germination temperature is 18, and the optimal growth temperature is 20-30. When the temperature exceeds 20, it can be sown in stages and put on the market one after another.

Purslane can be eaten as a vegetable, and it is classified as a vegetable in the "Compendium of Materia Medica", and it is recorded: "Many people pick seedlings and cook them as vegetables". In the past, folk dried it and salted it and ate it as a pickle.

Purslane can be eaten raw or cooked, and its soft stems can be cooked like spinach. However, if you are not used to its strong taste, don't use too much. The leaves at the top of purslane stems are soft and can be cooked like watercress and can be used in soups or in sauces, mayonnaise, and stews.

Purslane is cooked with crushed radish or mashed potatoes, or cooked with onions or tomatoes, and its stems and leaves can be eaten marinated in vinegar.

The homely preparation of purslane cake is as follows:Tools Ingredients: purslane, flour, eggs, salt, five-spice powder, pan, oil, small scraper.

1. Clean the purslane, drain and chop for later use.

2. The flour is determined according to the number of people, put eggs, salt, five-spice powder, stir evenly with Shenlu, and put in the chopped purslane.

3. Heat the pan and put a little oil so that the bottom of the pan is all stained with oil.

4. Put in the purslane batter and spread it out with a small scraper and scrape it flat. When the surface is solidified, it can be flipped over and the other side can be branded.

5. Boil until golden brown on both sides.

The recipe for purslane quiche is as follows:Ingredients: 100 grams of fresh purslane, 100 grams of whole egg liquid, 50 grams of flour, 2 grams of salt, a small amount of five-spice powder, 2 spoons of oil.

Steps: 1. Such as a large collection of materials.

2. Remove the roots of purslane, wash and chop.

3. Pour into a large bowl, then pour in the whole egg mixture.

4. Add salt and five-spice powder.

5. Pour in the flour and stir well to form a thin paste.

6. Brush the electric baking pan with oil, scoop the batter into the pan, and fry on high heat. Banquet Tomb.

7. Pour in all the pieces and fry until golden brown on both sides.

8. Finished product drawing.

Pancakes are a kind of food that many people love to eat, and the raw materials of different pancakes are also different, and the taste brought by them is also different. The average pancake is a vegetable and comes in the form of a leaf. As a wild vegetable with a unique taste, purslane is not so conventional when used to make pancakes, the practice of purslane pancakes, the way to eat purslane and how to do it?

In fact, purslane and other vegetables are only different in taste and nutritional effects, and there is no need to distinguish them from other vegetables in terms of eating methods. Pancakes made from purslane can be used as a side dish for pancakes like other vegetables, and are rolled up in pancakes to eat. Depending on your taste, you can chop it up and eat it raw, fry it and eat it in a pancake, or mix it with diced meat to make a pancake filling.

In addition to being a pancake filling, purslane can also be chopped and placed in the pancake mixture, where it exists as a crust. As a crust, purslane is best not to be fried, the method is to directly chop and mix with flour and eggs, or blanch and chop to mix, which can avoid multiple high temperatures to cause nutrient loss. Adding purslane to the pancake crust will make the crust more fragrant and crispy, and it will taste unique.

However, the general pancake crust is slightly sweet, when using purslane to add the pie crust, you need to pay attention to whether the texture is your favorite, when using purslane as a pancake filling, the taste of raw purslane is also slightly outstanding, and many people may not be able to accept it. When making it, you need to choose the amount of purslane to add according to the taste, and choose the appropriate cooking method to process purslane when it is used as a filling.