It takes a few minutes to blanch purslane, does purslane need to be blanched with boiling water

After scalding, purslane will taste sweet and tasty, and it will have a better appearance. However, the blanching time of purslane should be properly mastered, because if the blanching time is too long, the vitamins, minerals and other trace elements in purslane will also be lost, reducing the edible value, and at the same time it will be soft and greasy to eat. Therefore, it is recommended that the blanching time of purslane is controlled at 2-.

Purslane needs to be blanched for a few minutes (how to make purslane delicious).

Fresh purslane can be eaten raw or cooked. Its stems can be cooked like spinach, and the leaves at the top of the stems are soft and can be cooked like watercress. It can be used to make soups or sauces, mayonnaise, and stews.

However, it should be noted that purslane contains a certain amount of oxalic acid, and the taste of cool raw food is average, so it needs to be blanched before eating.

In terms of ingredients, purslane is good to eat with chopped radish, mashed potatoes, onions, and tomatoes, and the stems and leaves are also delicious when pickled in vinegar.

It is recommended to cook for about 20 minutes.

Purslane is a common millet plant, which is produced all over China and has the characteristics of homology of medicine and food. The young stems and leaves of purslane can be eaten as a vegetable, and it is also an easily available herb in traditional Chinese medicine. The whole herb of purslane can be used for medicinal purposes.

From the perspective of its medicinal properties, its cold medicinal properties have the effects of clearing heat and detoxifying, cooling blood and stopping bleeding, sterilization and anti-inflammatory. If you want to boil water with purslane, it is generally recommended to cook it for about 20 minutes.

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. <

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.

Purslane needs to be blanched.

Purslane, an annual herb of the order Caryophyllus and Purslane, contains a large amount of oxalic acid, so it needs to be blanched before eating, which can remove oxalic acid and improve the taste of purslane.

Purslane is rich in dihydroxyethylamine, malic acid, glucose, calcium, phosphorus, iron, vitamin E, carotene, vitamin B, vitamin C and other nutrients. In addition, purslane is produced in all parts of northern and southern China, and can be eaten raw or cooked, and its soft stems can be cooked like spinach.

Stir-fried purslane generally needs to be blanched. Purslane contains oxalic acid, which is easy to form calcium oxalate with calcium in other foods, if eaten, it is not conducive to human health, so it is better to blanch the water before making purslane to destroy oxalic acid, and then cook and eat.

In addition to purslane, spinach, amaranth, cress, callus, bamboo shoots, beans and other vegetables also contain oxalic acid to varying degrees, you need to blanch the water before cooking, destroy the oxalic acid, and then make it.

Blanching vegetables before making can not only effectively destroy oxalic acid, nitrite and other harmful substances, but also remove pesticide residues in vegetables to a certain extent.

Purslane is a kind of food rich in tannic acid, if it is dried directly, the taste is a little bitter, which affects the taste of dried purslane, and after blanching and rinsing, a large amount of tannic acid and other ingredients can be dissolved, and the taste is better after drying, but it does not mind that the people who dry purslane can be dried directly, not blanched.

Do not blanch and dry in the sunRemove the old branches, old leaves, and rotten leaves of purslane, and clean them.

Place the purslane in a basket and drain.

After draining, place the purslane in a large basin with suitable force.

Rub the purslane with some force until the purslane softens and changes color.

Then the treated purslane is pounced on in a suitable place to dry.

Blanching and drying methodClean the purslane that has been purchased or harvested.

Remove inedible parts such as old leaves, old branches, and rotten leaves.

Boil a pot of boiling water and blanch the purslane in batches for 1 minute.

Drain the water, let it cool and drain it.

Purslane can be dried in the sun.

How long does purslane last when dried:If purslane is dried and stored properly, it can be stored for half a year. The moisture content of dried purslane is very low, so it is not easy to be bred by bacteria, as long as it is stored properly, it is not bred by bacteria, it can be stored for a long time, 3 months is not a problem, if the purslane will be taken out to dry when the sun is big, the purslane will be stored for a longer time, half a year is not a problem.

1. Before eating purslane, blanch it

Purslane is one of the common wild vegetables, which has the benefits of clearing heat and detoxifying, sterilizing and reducing inflammation, and delaying aging. But it has the disadvantage that it contains a higher content of oxalic acid. If you eat it in low doses for a long time, it will combine with the calcium components in the body because of the oxalic acid that is accidentally consumed, which will increase the probability of the body suffering from stones.

For people who have stones, or gout, or kidney disease, it is not suitable to eat such purslane. However, if you blanch it before eating, you can dilute a large amount of oxalic acid and avoid adverse effects on your health.

2. Before eating celery, blanch it

Celery has a high nutritional value and is suitable for people with constipation and poor gastrointestinal peristalsis. However, although this vegetable has many nutrients and tastes good, it is easy to produce nitrite components that are harmful to health, and long-term intake can easily increase the formation of nitrosamines, thereby increasing the probability of cancer.

Fortunately, nitrite can be soluble in water, and if we blanch it before eating, it can greatly reduce the risk and be beneficial to our health.

3. Before eating cowpeas, blanch them

Cowpeas and other beans are not easy to cook and often take more time to cook. The main reason is that this kind of vegetables contains saponin, phytohemagglutinin and other ingredients, if you eat undercooked cowpeas, it is easy to induce food poisoning.

In order to avoid risks and make the cooking time of cowpeas shorter, you may wish to use blanching treatment, which can not only allow you to eat delicious cowpeas, but also avoid risks, which is good for your health, such as nourishing the body and qi, strengthening the spleen and stomach, and tonifying the kidneys.

Blanching is usually carried out.

Purslane becomes a dried vegetable after drying, and contains a large amount of tannic acid in purslane, if it is not blanched before drying, these tannic acids will be retained, and when eating dried purslane, it will feel that it tastes a little bitter and astringent, which will affect the taste of the dish, therefore, purslane will generally be blanched before drying.

Specific steps: 1. Choose a more tender purslane.

2. Remove the roots, dry leaves, rotten leaves and impurities in purslane.

3. Clean purslane with clean water.

4. Put a small amount of salt in boiling water.

5. Blanch purslane in boiling water for about a minute.

6. Remove the purslane and control the moisture.

7. Dry purslane in a sunny place.

8. After drying the water, seal and store it in a dry jar or bag.

1 Can purslane be eaten without blanching?

It is not a big problem to eat a small amount of purslane without blanching, but if you eat purslane often, it is best to blanch it first.

Purslane is a vegetable with relatively high oxalic acid content, and blanching can reduce the content of oxalic acid in purslane. If you don't blanch it, it will taste a little sour and astringent, and eating too much oxalic acid is easy to form calcium oxalate precipitation with calcium in food, which not only affects the body's calcium absorption, but also increases the chance of suffering from stone disease.

2 How long does purslane blanch.

Blanch purslane in boiling water for 1-2 minutes.

The taste of purslane is tender and crisp, blanching is just to remove the oxalic acid components in it, generally hot water in the pot, blanching in boiling water for 1-2 minutes can be removed, you can reduce the oxalic acid in purslane, and it will not cook purslane very soft, lose the crisp taste.

3 Is it okay to eat too much purslane.

It is not good to eat too much purslane, and it is recommended to eat any food in moderation.

1.First of all, purslane is a vegetable rich in fiber, and eating too much will increase the burden on the stomach and intestines, causing indigestion, bloating and other discomforts.

2.Secondly, purslane is cold, eating too much will increase the cold qi in the body, and will also increase the smoothness of the stomach and intestines, resulting in indigestion or diarrhea.

Be sure to blanch purslane when eating purslane. This will remove some of the miscellaneous odors and also remove the toxins inside. You should never eat too much of this kind of thing. Just eat a little bit at a time. This is not harmful to the body. Eating too much can cause kidney failure.

Purslane, like spinach, has a high content of oxalic acid, which will affect the absorption of calcium, and also has a great burden on the stomach and intestines, which is not good for human health.

Therefore, purslane must be blanched in boiling water before eating to eliminate oxalic acid and avoid adverse effects on the body.

Be sure to blanch the purslane before eating!

Because, first, you can remove the raw feeding of the wild vegetables themselves, that is, cut off the life.

Second, it can destroy some of the bacteria that remain on the leaves.

Thirdly, the taste will be relatively tender and smooth, and there will be no bitter taste!

Therefore, be sure to blanch the purslane before eating! Thank you!

No, purslane needs to be blanched to be eaten cold.

Ingredients: 200g purslane

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of balsamic vinegar, appropriate amount of fresh soy sauce, appropriate amount of sugar, 5 cloves of garlic, half a bell pepper, half a sharp pepper, half a dried red pepper.

1. Purslane is picked and washed.

2. Blanch and remove.

3. Supercooled water.

4. Control the moisture.

5. Shred the bell pepper, cut the sharp pepper into rings, block a few knives of purslane, peel and wash the garlic and crush it with a garlic clip.

6. Add an appropriate amount of oil to the wok, stir-fry the dried red pepper and crushed garlic until fragrant.

7. Put all the processed ingredients into a container and mix well.

8. Pour in the fried minced garlic.

9. Add sugar, salt, soy sauce and vinegar.

10. Mix well.

The best blanching before eating purslane.

Purslane contains a higher amount of oxalic acid, which is not conducive to human absorption, and will increase the risk of stones, and it will have a bitter and astringent taste, so we will remove oxalic acid by blanching, and the amaranth should also be blanched before cooking.

Whether the amaranth is used for stir-frying or stewing, it must be blanched first, so that it can be eaten healthily and will not have a bitter taste.

You must blanch the purslane before eating it, because if you don't blanch it, it tastes very bitter and not particularly delicious.