What is the best way to make purslane?

Autumn was very short, and we just greeted us and left in a hurry. Yesterday I was still wearing short sleeves, but today I went out and obediently wrapped in cotton clothes. I looked at the weather forecast, and the minimum temperature in Beijing has dropped to zero degrees today.

It really transitioned from summer to winter overnight. Although the weather has become colder, I am still very happy, I just bought purslane online yesterday, and I was worried that the road will not be damaged, this cooling, but don't worry. I received the express today, a box of purslane is green, very fresh.

Purslane is a wild vegetable that I have been eating since I was a child, and my mother often cooks vegetables for me. Beat two eggs, mix well with sesame oil and salt, roll up into a long cabbage, and steam it in the pot to be extremely fresh and delicious.

Although purslane is very common in the north, it can only be eaten in spring and summer, and it grows extremely vigorously and does not need to be cared for at all. There are various ways to eat, such as cold salad, soup, steamed vegetables, and steamed buns. But once the season is over, it is not easy to eat it.

Today I will share with you some tips for keeping purslane fresh.

If you want to store purslane for a long time, you need to clean it, then put it in boiling water to scald, put it in cold water to cool it thoroughly, squeeze out the excess water by hand, and finally dry it in the sun for preservation. Dried purslane is soft and chewy, with a unique dry aroma in the mouth and a hint of sweetness in the aftertaste. Sun-dried purslane can be kept for several months.

This way, you can eat purslane even in the cold winter.

Ingredients: purslane, flour, eggs, sesame oil, salt, thirteen spices

1. Purslane is picked and washed. Flour add water and form into a smooth dough for later use. 2. After cutting the washed purslane into a few knives, add sesame oil, thirteen spices and salt, and stir well.

3. Quickly scramble the eggs, shovel them into small pieces, and let them cool for later use. 4. Divide the dough into a number of small pieces and roll it into large dough sheets.

5. Stir the cooled eggs and purslane well. 6. Put it on top of the dough sheet. Roll up from one side. Once rolled, pinch left and right.

A: I think the best way to eat purslane is to do it cold. First, wash the purslane, then blanch it in a pot, blanch it, and then put it in a bowl of cold water to dry.

Take out the vermicelli and purslane and put them in a bowl again, then mix a sauce, pour salt, light soy sauce, chili oil, sesame oil and other seasonings on it, stir well and eat.

I think the cold salad is the best. Wash fresh purslane and cook it in boiling water for a few more minutes until cooked. Strain the water and scoop it up, add salt, light soy sauce, chicken essence, a little sugar, pepper oil, white sesame seeds, sesame oil, millet spicy, minced ginger and garlic, fried peanuts, and mix well.

Remove the roots of purslane, wash it, boil water in a pot, and put it in purslane to blanch. Purslane discoloration immediately take out, purslane through cold water several times, wash off the mucus, the last time with a cool white flush, squeeze out the water, cut a large section for later use, sesame juice add balsamic vinegar, light soy sauce, salt and a small amount of water to mix thoroughly, red pepper wash and cut into sections, garlic peeled and pounded into garlic puree, purslane put into the plate, put chili, put garlic paste, pour sesame juice, mix well.

How to eat purslane:

1. Cold salad, the most common way to eat purslane is cold salad.

The method is: put the purslane segment into a pot of boiling water and blanch until it changes color, and the color is turquoise. Put it in cold water and let it cool for later use; Take a bowl, add monosodium glutamate, vinegar, chili oil, salt, sesame oil and set aside; Remove the cooled purslane, drain the water, put it in a container, add the mixed sauce, and stir well;

2. Cooking porridge, purslane porridge is light and refreshing.

The method is: purslane should be fried first, the purslane should be washed and cleaned, 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 is to boil purslane and rice into porridge;

3. Purslane dumplings, and the dumplings made are also unique.

The method is: wash the purslane, put it in boiling water without blanching it, take it out, squeeze out the water and then chop the purslane. In this way, it can be used to make dumplings with other ingredients;

4. Stir-fried meat, purslane fried meat is also a very common practice.

Method: Purslane is not fried directly, and it is generally soaked in boiling water to wash the mucus to taste 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.

The most common way to eat purslane. It is to blanch the water first, and then eat it cold. Of course, you can also blanch the water and fry it in a pan of oil.

For example, put some minced garlic. You can also cut some shredded meat and fry purslane, which is said to be the third way to eat. You can also eat scrambled purslane with eggs.

This is the fourth type. You can also fry shredded chili peppers and eat them.

Purslane is a kind of medicinal and edible wild vegetables, many people think that purslane can only be used for medicinal purposes, in fact, purslane is not only delicious, but also has high nutritional value, the following will introduce several common purslane eating methods.

How to eat purslane:

Purslane mung bean stewed pig's trotters].

Ingredients: 400 grams of purslane, 100 grams of mung beans, 400 grams of pig's trotters, 3 slices of ginger.

Method 1purslane washed; Wash the mung beans and soak them slightly; Wash the pig's heel and cut it into large pieces.

2.First put the mung bean pig and ginger into the clay pot, add 2500ml of water (10 bowls), boil over the fire, change to a simmer for about 1 and a half hours, remove the purslane, and add an appropriate amount of salt after rolling for 20 minutes. (This amount can be used for 3 to 4 people.) ）

Purslane minced garlic].

Ingredients: fresh purslane, red bell pepper, coriander (coriander), garlic, cooked white sesame seeds, sesame oil, light soy sauce, sugar, salt, pepper oil.

Practice 2 11-2 cloves of garlic are chopped, an appropriate amount of coriander is chopped and put into a mashing cup, add a little salt, an appropriate amount of cooked white sesame seeds and mash into a puree;

2.Add a spoonful of hot sesame oil, a spoonful of light soy sauce, sugar, and pepper oil, and mix well to form a seasoning;

3.Add an appropriate amount of water to the pot and bring to a boil, add 1 point of salt, add the washed purslane and red bell pepper shreds and blanch for 1-2 minutes;

4.Scoop up the blanched purslane and rinse it with boiling water, then mix the drained purslane and seasonings well and serve.

Purslane omelette].

Ingredients purslane, flour, two eggs, green onions, salt.

Method 3 1Wash and chop the purslane, put flour, two eggs, water, chopped green onions, salt, stir evenly, it must be in that dilute liquid state, and the cake will be soft;

2.After the pan is hot, put an appropriate amount of vegetable oil, turn the pan to make the oil evenly stick to the bottom of the pan, and then pour in the prepared batter as thin as possible;

3.When you see that the top of the pancake is transparent, turn it over and fry it for a while, and when you eat it, cut it into small pieces and serve it with garlic vinaigrette.

Chilled purslane].

Ingredients: purslane 500 grams. 10 grams of sugar, 5 grams of vinegar, 10 grams of sesame oil.

Method 4: Wash the purslane, cut it into segments, then blanch it in boiling water, add an appropriate amount of sugar, vinegar and sesame oil, mix well and eat.

Dried purslane roast pork].

Ingredients: Appropriate amount of pork, appropriate amount of dried purslane.

Excipients: 5 slices of ginger, a spoonful of cooking oil, a spoonful of salt and a half of sugar, a spoonful of soy sauce, a spoonful of chicken essence.

Practice 5 1Separate the fat and lean pork, wash and cut into sections.

2.Put a little vegetable oil at the bottom of the pot, add the fatty meat and ginger, fry over low heat, and fry the fat to get the fat out.

3.Pour in the lean meat and stir-fry with a pinch of salt and sugar.

4.After stir-frying evenly, add a little dark soy sauce and vinegar to continue stir-frying.

5.Pour in the purslane, stir-fry slowly, sprinkle with salt and sugar evenly, and continue to stir-fry.

6.Stir-fry until the color is oily, add water over the purslane, bring to a boil over high heat, and reduce the juice.

7.Reduce the juice to an appropriate extent, add a spoonful of chicken essence, and stir-fry well.

8.After the juice is collected, it is put on a plate and steamed in the pot to make the meat more absorbable in the taste of purslane.

I think one method is more delicious, which is to use garlic to boil the pot and fry purslane.

The best way to eat purslane is to stir-fry, and the specific preparation method is as follows:

Tools Ingredients: Amaranth with horse cover pie, minced garlic, Sichuan pepper, corn oil, salt, light soy sauce, chicken essence.

1. Appropriate amount of purslane.

2. Wash and cut three finger segments. He is stuffy.

3. Heat the oil in the pot, fry the garlic and peppercorns until fragrant.

4. Pour in the purslane and stir-fry a few times.

5. Appropriate amount of salt, chicken essence to taste.

6. Stir-fry to taste and turn off the heat.

Wild herbs can be found everywhere in the countryside, and although they are not carefully cultivated, they are very delicious, especially purslane. In this season, the temperature has obviously risen, everything is starting to grow again, and everywhere is a green phenomenon. It's the season to dig wild vegetables again.

People living in the countryside can often dig wild vegetables and shepherd's cabbage, play while digging, and can also cultivate their mood during the holidays, dig some wild vegetables to taste the taste of spring.

For example, purslane, the most common species, was chopped up and fed to pigs in the old society, but now it has become a delicacy on people's tables. However, purslane can indeed be eaten by humans, light and delicious, and rich in a lot of vitamins carotene, and many trace elements, in addition to some medicinal value, heat, detoxification, anti-inflammatory diuresis is very good for the human body. Some children who don't like to eat vegetables can also increase their desire and interest in eating vegetables by digging wild vegetables and making wild vegetables.

The best way to eat purslane is to eat it cold. Go to the countryside and dig up some fresh purslane, pick it, wash it, and wash it a few more times, because there will be a lot of dirt on it. Blanch the purslane in a pot of boiling water, remove it after two minutes, then rinse it with cool water, rinse it off and then pinch the water dry and put it on a plate.

It's both nice and delicious. This kind of delicious food that is also good for the body will of course be sought after by people.

Prepare some seasonings, such as salt, sesame oil, light soy sauce, soy sauce, chili oil, minced garlic, a small amount of sesame paste, put them together and stir them evenly, you can marinate for a while, so that the texture will be better and the taste will be more delicious. Pickled purslane can also be used. Mix well with the eggs and add a small amount of flour to make a purslane omelet so that it can be a perfect breakfast again.

However, purslane can best maintain its original flavor when eaten cold.

The salad is the most delicious, wash the purslane first, then pour it into the pot and blanch it, take it out and pour it into a bowl after blanching, add your favorite seasoning and stir evenly to eat.

Purslane is a very delicious wild vegetable, it can play a role in lowering blood lipids and blood pressure, and the taste is very crisp, in order not to affect his taste and the original taste of wild vegetables, it is best to use the cold dressing method, you can blanch purslane and then add salt light soy sauce, pepper, chicken essence, monosodium glutamate, oyster sauce, stir evenly for a long time you can eat such purslane, very refreshing, and very appetizing.

We make purslane salad at home. After cleaning the purslane, blanch the water, use green onions, ginger, garlic, chili peppers, and oyster sauce to make a chili sauce and pour it on top and stir well.

1. Method 1: Prepare materials. Purslane, minced garlic, salt, oil.

purslane washed; Chop the garlic into puree and set aside; After the water boils, add a little salt and oil, pour in purslane and blanch for about 1 minute, and remove it; Put oil in a pot, pour in minced garlic and stir-fry until fragrant; Then pour in the blanched purslane, stir-fry for a while, add an appropriate amount of salt to taste; Serve at the end.

2. Method 2: Prepare materials. Purslane, eggs, salt, light soy sauce, cooking oil.

Remove the old stems of the tooth amaranth and wash it for later use; Bring the water to a boil, pour in the purslane and blanch for two minutes; Cool the water, dry the water and cut into small sections; Beat in three eggs, add salt, light soy sauce and stir well; Heat the oil in a pan, pour in the egg mixture, and stir-fry in a circular circle with a spatula; Finally, if the egg liquid does not solidify, turn off the heat and serve on a plate.

3. Method 3: Prepare materials. Purslane, flour, salt, chili paste, garlic, cooking oil, sesame oil.

Wash the purslane and control the moisture, add a small amount of cooking oil, add the flour many times and mix well by hand; Steam in a pot with cold water for about 10 minutes; Pour it out and cool it a little, add an appropriate amount of salt, sesame oil, garlic paste, and chili sauce.