How to make fried purslane, do you need to blanch fried purslane

Ingredients for stir-fried purslane:

Ingredients: 500 grams of purslane.

Seasoning: 30 grams of salad oil, 3 grams of salt, 2 grams of monosodium glutamate, 5 grams of ginger, 10 grams of garlic (white skin), 5 grams of sesame oil.

The characteristics of fried purslane: tender and soft, delicious and fragrant.

How to fry purslane:

1.Remove the roots and old leaves of purslane, cut them into 3 cm long segments, blanch them in a pot of boiling water, remove them, and drain the water; Finely chop the garlic and ginger.

2.Put the pot on the fire, put in the salad oil, burn until it is hot, stir the ginger and minced garlic until fragrant, then put in the purslane, add refined salt and monosodium glutamate and stir-fry evenly, pour sesame oil, and put it on the plate.

Food phase purslane: purslane is forbidden to be used in conjunction with turtle shells.

Ingredients: Ingredients: 500 grams of purslane, method:

1.Remove the roots and old leaves of purslane, cut them into 3 cm long segments, blanch them in a pot of boiling water, remove them, and drain the water; Finely chop the garlic and ginger.

2.Put the pot on the fire, put in the salad oil, burn until it is hot, stir the ginger and minced garlic until fragrant, then put in the purslane, add refined salt and monosodium glutamate and stir-fry evenly, pour sesame oil, and put it on the plate.

Ingredients: Purslane to taste.

Dried chili peppers for two.

A few slices of garlic.

Salt to taste Oil to taste.

The preparation of stir-fried purslane.

Wash the purslane, pick it well, drain the water and set aside.

Finely chop the garlic and cut the dried chili into small pieces.

Turn on high heat, after the pot is hot, pour in a small amount of oil, stir-fry the minced garlic and dried chili peppers slightly, then pour in the purslane, fry until soft and put it on a plate.

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!

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.

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.

Ingredients: 200 grams of purslane, minced garlic, salt, and chicken essence. Wash the purslane and cut it into sections, mince the garlic, blanch the purslane and remove it. Heat the oil in the pan, put down the minced garlic and stir-fry until fragrant, add the purslane and stir-fry. Add salt and chicken essence and stir well.

Ingredients: 200 grams of purslane, minced garlic, salt, and chicken essence.

1. Wash the purslane and cut into sections, and mince the garlic.

2. Blanch the purslane and take it out.

3. Heat the oil in the pan, put down the minced garlic and stir-fry until fragrant.

4. Add purslane and stir-fry.

5. Add salt, chicken essence, and stir well.

Here's how to fry purslane deliciously:Preparation: Appropriate amount of purslane, 3 eggs, appropriate amount of vegetable oil, appropriate amount of refined salt, 2 shallots, etc.

1. Remove the roots of purslane and the stems that are not needed to detect the deficiency, wash them with cold water several times, and soak them in water.

2. Break up the eggs of the chicken, stir evenly into egg liquid, wash and chop the chives.

3. Put the purslane in a bowl, add egg liquid and salt and stir evenly, so that it is easy to absorb the flavor and even when stir-frying.

4. Heat the pan with cold oil, heat the oil 7 into purslane egg liquid, and fry it slightly until it is set.

5. Stir-fry evenly with a spatula to form egg pieces, and the tung cover can be eaten out of the pot.

Ingredients for stir-fried purslane: 500 grams of purslane, 4 cloves of garlic, appropriate amount of cooking oil, appropriate amount of salt.

1. Purslane remove the rotten leaves, remove the roots, clean them, and dry them in water.

2. Finely chop the garlic.

3. Heat the pot, pour in an appropriate amount of oil, stir-fry the garlic first, and then put the purslane.

4. Stir-fry the spatula quickly, after almost all the color changes, add a small spoon of salt, stir-fry and mix well, and cook for one minute.

5. Finally, dig a hole in the middle of the vegetables to let the heat come out and prevent them from simmering. Looking at the water, it is not completely dried and boiled out of the water.

Cooking skills: 1. Purslane sells kernel amaranth to pick the tender one, and the stem that can't be pinched will be old and not delicious.

2. Add salt too early if the leafy vegetables are not coarse, add salt when they are almost fried, and stir-fry evenly.

3. After the leafy vegetables are put on the plate, it is recommended to pull the middle pan a little to let the heat out, otherwise it is easy to simmer yellow in the middle, which will affect the color and taste.

The method of stir-frying purslane is as follows:1. Remove the roots and old leaves of purslane and wash them.

2. Boil some water in a pot, and blanch purslane in a pot of boiling water.

3. Blanch and drain.

4. Rinse the drained purslane under the water tap, then put it on the cutting board and cut it into small pieces. Slice the ginger.

5. Put sesame oil in a pot and cook until it is 60% hot, then add ginger slices and stir-fry slightly.

6. Add purslane and stir-fry.

7. Sprinkle a little salt and stir-fry evenly.