How to eat purslane without sourness, how to make purslane delicious

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

It can also be used as dumpling filling, etc.

2.Sun-dried to remove sourness. Purslane sun-dried can remove the sour taste.

Most of the sour taste of purslane comes from organic acids, so the content of organic acids and water in purslane decreases after drying, resulting in a decrease in acidic hydrogen ion ionization and a decrease in sour taste. After purslane is blanched in water. It can be dried and preserved, and the dried purslane can be used for stewed meat, or chopped for stuffing or mixed vegetables.

3.Make the cake sour. Purslane cake can remove the sourness. When the amount of purslane is small, the sour taste will be lighter, so chop the purslane, mix it 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 will taste even better.

4. Wrap in flour and fry until sour. Sautéing purslane with flour removes the sourness. Wash the purslane, cut it into small pieces and set aside, crack two eggs into a bowl, beat, add flour and mix well with the eggs.

When you know that you can pull the silk, add an appropriate amount of purslane, mix well, add a small amount of oil to the pan, spread the batter in the pan, shake it into a cake shape, and fry until cooked.

Make purslane.

Ingredients: purslane, water, dried chilies, garlic, oil.

1.Prepare fresh purslane and clean it up. This is shown in the figure below.

2.Blanch the cleaned purslane in boiling water as shown in the picture below.

3.Place the blanched purslane in cold water as shown in the image below.

4.Pour oil into the pan and add the dried chili peppers and garlic to the pan as shown in the picture below.

5.Fry purslane in a pan as shown below.

6.As shown in the picture below, the fragrant purslane is ready.

Five ways to eat purslane:

1.Serve it cold and eat it fresh

Blanch the horse lettuce with boiling water after washing, soak it in cold water after removing it, then squeeze out the water, put it on a plate, put in garlic paste, a little salt, sesame oil, monosodium glutamate, and mix well.

2.Pancakes to eat.

After the lettuce is washed and blanched, take it out and let it cool, put it in a basin, add an appropriate amount of flour and salt, then put in an egg, an appropriate amount of chopped green onion, and form a paste, and set aside.

Put a little peanut oil in the frying pan, wait for the oil to be warm, put in the mixed paste, fry one side and then fry the other side, until it is cooked.

3.Make into dried vegetables

In summer and autumn, when purslane is the most, pick more at home, fry it in boiling water, and dry it.

In winter or during the Spring Festival, soak the dried purslane, chop it, put in the meat filling, a little leeks (to enhance the flavor), salt, sesame oil, and wrap it into a large steamed bun.

4.Make soup. Make a soup with purslane and shredded meat, and throw the egg droppers before removing from the pan.

5.Stir-fry and eat. Purslane can be fried with shredded meat and scrambled eggs.

Ingredients for purslane quiches.

100 grams of fresh purslane 100 grams of whole egg mixture.

50 grams of flour and 2 grams of salt.

A small amount of five-spice powder 2 tablespoons of oil.

Preparation of purslane quiche.

Step 1: Material collection.

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

Step 3: Pour into a large bowl and pour in the whole egg mixture.

Step 4: Add salt and five-spice powder.

Step 5: Pour in the flour.

Step 6: Stir well to form a thin paste.

Step 7: Brush the electric baking pan with oil, scoop the batter into the pan, and fry on high heat.

Step 8: Pour it all in.

Step 9: Fry until golden brown on both sides.

Ingredients for chopped pepper salad purslane.

200 grams of purslane Appropriate amount of sesame oil.

Chop the chili pepper to an appropriate amount and the vinegar to taste.

Preparation of chopped pepper salad purslane.

Step 1: Remove the old yellow leaves of purslane and soak it in a pot for a while <>

Step 2: Wash repeatedly until the water is clear, remove and drain.

Step 3 Boil water in a pot and add all the purslane.

Step 4: Cook for about 2 minutes.

Step 5: When you see the purslane stems turning yellow, turn off the heat.

Step 6: Drain the boiled purslane and place it on a plate <>

Step 7: Pour in an appropriate amount of sesame oil.

Step 8: Pour in an appropriate amount of aged vinegar.

Step 9: Finally, add an appropriate amount of chopped chili peppers, because chopped chili peppers contain a lot of salt, so do not add additional salt.

Step 10: Mix all the seasonings and mix well, ready to serve.

Step 11 I'm moving, it's sour and spicy, and it's super delicious.

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Bought purslane folded off the rhizome, <>

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Place in a basin and rinse with water.

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Drain the cleaned purslane, boil a pot of water, wait for the water to boil, add salt, a little vegetable oil, which can not only maintain the color of the leaves, but also make it easy to absorb the flavor.

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Because purslane is relatively tender, blanch it for too long, remove and drain the water and chop it slightly with a knife <>

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Add a little sesame oil and mix well.

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.

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!

The preparation of purslane is as follows:

Ingredients to prepare: purslane, garlic, dried chilies, salt, etc. Round Chongbi.

1. Prepare purslane.

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

3. Blanch the purslane and orange and lift the cold water to control the moisture.

4. Oil hot spots, stir-fry garlic and dried chili peppers, and select the appropriate spicy degree of dried chili peppers.

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

6. Serving. <>

Purslane is a nutritious vegetable, and common practices include the following:

Cold purslane: Wash the purslane and cut it into sections, blanch it with boiling water, remove and drain, add garlic, salt, soy sauce, vinegar, chili oil and other seasonings and mix well.

Scrambled eggs with purslane: After washing the purslane, you are instructed to cut it into small pieces, beat in the eggs, add an appropriate amount of salt and pepper and stir well, heat the pan with cold oil and stir-fry until cooked.

Purslane buns: Wash the purslane and cut it into sections, add minced pork, chopped green onions, minced ginger and other seasonings, mix well, wrap it into the bun as a filling, and steam it.

Purslane soup: Wash the purslane and cut it into sections, add an appropriate amount of water to boil, add salt, pepper, chicken essence and other seasonings, and cook until the purslane is fully cooked.

Purslane can be paired with a variety of ingredients, such as tofu, fungus, pork, etc., to make a variety of delicious dishes. It should be noted that purslane is a cold food, and moderate consumption is beneficial to the body, but excessive consumption may cause a burden to the body.

Summary. Hello dear, happy to answer for you! How to eat purslane delicious, the first kind of fresh purslane, blanched with hot water, and eaten cold; the second kind of fresh purslane, plus some rice to make porridge and drink; The third type, purslane blanched, add some meat to make steamed buns or dumplings.

Hello dear, happy to answer for you! How to eat purslane delicious, the first kind of fresh purslane, blanched with hot water, and eaten cold; the second kind of fresh purslane, plus some rice from Qingzen to make porridge and drink; The third type, after blanching purslane, add some late meat, and call the dust to make buns or dumplings.

Purslane is a kind of wild vegetable and has a certain value of this yao, it itself contains a variety of nutrients, and has a certain effect of health care. Purslane is not suitable for some people with spleen deficiency and diarrhea, because it is more bitter and cold, and it is more likely to aggravate the symptoms of patients with spleen deficiency and diarrhea. And Zhengmin and pregnant women are not suitable for eating purslane, because this thread has a certain effect of promoting uterine dust and shrinkage, so for women in the first trimester, there is a certain risk of miscarriage.

Therefore, eating purslane still depends on the individual's physique. Choose a suitable method and then apply it, the effect is still better. Try to choose this hard object to avoid some adverse reactions.

Make sautéed purslane. Ingredients: purslane, water, dried chilies, garlic, oil.

1. Prepare fresh purslane and clean it up. This is shown in the figure below.

2. Blanch the cleaned purslane in boiling water, as shown in the figure below.

3. Pass the blanched purslane through cold water, as shown in the figure below.

4. Pour oil into the pot and put the dried chili pepper and garlic into the pot as shown in the picture below.

5. Put purslane into the pan and stir-fry, as shown in the picture below.

6. As shown in the figure below, the fragrant purslane is ready.

Hello dear, I am happy to answer your question for you, which has been found for you: purslane has a prominent feature in nutrition, its -3 fatty acid content is higher than that of any plant. —3 fatty acids can inhibit the body's absorption of cholesolid nucleic acid, reduce blood cholesterol concentration, improve the elasticity of blood vessel walls, and are very beneficial to the prevention and treatment of cardiovascular diseases.

1.The purslane dug is very tender, and the flowering one is not needed, and it is old 2Blanching the boiling water can remove the sour taste, and this step cannot be omitted 3

Blanch purslane over cool water to control the moisture 4Oil hot spots, stir-fry garlic and dried chili peppers, and the dried chili peppers are selected and changed to a bucket with a suitable spiciness of 5Add purslane to the pan and stir-fry for 3-5 minutes, sprinkle salt and remove from the pan.