How to fry purslane, how to fry purslane delicious

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.

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.

Purslane is very common in daily life, so do you know the specific method of fried purslane? How do you fry purslane deliciously? If you want to know the specific method of purslane, then take a closer look at the following introduction, and I recommend several simple and delicious methods to you.

The preparation of fried purslane is as follows:

1. Stir-fry purslane.

Ingredients: 500 grams of purslane, seasoning: 30 grams of peanut oil, 3 grams of salt, 2 grams of monosodium glutamate, 5 grams of ginger, 10 grams of garlic.

1) Purslane pluck off the rotten leaves, remove the roots, wash them and dry them in water.

2) Finely chop the garlic and ginger.

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

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

2. Stir-fried pork with purslane.

Ingredients: 500g purslane, pork (to taste), ginger, oil, salt, perilla.

1) Remove the old roots of purslane and boil them for leveling;

2) Wash the perilla and purslane with water;

3) Put purslane into a stainless steel dish and blanch it in boiling water for 5 minutes;

4) Cut the perilla into sections, mince the garlic and ginger and slice the pork for later use;

5) Purslane take out the cold water and rinse it two or three times;

6) Stir-fry the pork first, then add purslane and stir-fry, and finally add perilla, add an appropriate amount of salt and stir-fry for about two minutes.

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!

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.

When it comes to amaranth, many friends are relatively unfamiliar, in fact, amaranth is a kind of wild vegetable, which can be seen in some fields, and amaranth has a variety of effects, and its nutritional value is relatively high. Of course, there are many ways to eat amaranth, and the common one is fried and eaten. Some friends don't know much about how to fry amaranth and don't know how to fry it.

The following will give you a detailed introduction to the practice of stir-frying purslane and how to fry and eat purslane.

Here's how purslane is fried and eaten:

1. First prepare minced garlic and an appropriate amount of bean paste.

2. Then clean the amaranth teeth, remove the old leaves, add water to the pot, boil, pour the amaranth teeth into the pot, blanch for a few minutes, and then drain the water for later use.

3. Next, pour a small amount of oil into the pot, wait for the oil to be hot, pour the minced garlic into the stir-foil fragrant, then pour in the amaranth tooth, stir-fry for a while, pour in the bean paste, and then add a small amount of salt to get out of the pot.

In addition to stir-frying and eating, the purslane can also be mixed cold, the method is also very simple, first put the purslane section into the boiling water pot and blanch until it changes color, and then the color becomes green and can be fished out. Then cool in cold water and set aside, then prepare cold sauce, add monosodium glutamate, vinegar, chili oil, salt, sesame oil to the bowl and mix evenly, then pour the amaranth tooth into it, and stir evenly.

Purslane can be used as medicine and edible, when it is used as a medicine is a dried leaf, when it is used as a food, it is a fresh wild vegetable. Although it is a wild vegetable, it is widely distributed and found all over the country, so many people have eaten it. So how do you fry purslane to make it delicious?

What are the home practices of fried purslane?

Here's how to fry purslane:

Garlic purslane.

Ingredients: purslane (400g), fresh garlic (1 slice), cooking oil (2 teaspoons).

1. Wash the fresh purslane and pinch off the roots.

2. Peel and slice the garlic.

3. Heat the oil in a pan and stir-fry the garlic until fragrant.

4.Pour in purslane, add salt, and stir-fry until edible.

Stir-fried purslane. 1. Wash the roots and leaves of purslane.

2. Boil water in a pot, blanch purslane in a pot of boiling water, remove after blanching, and drain the water.

3. Rinse the drained purslane under the tap, put it on a cutting board, cut it into small pieces, and then cut the ginger slices for later use.

4. Put sesame oil in a pot, heat to 60%, add ginger slices and stir-fry.

5. Add purslane and stir-fry, then sprinkle a little salt and stir-fry evenly, wait for 1 2 minutes, then put it on a plate and serve.

However, I would like to remind pregnant women not to eat this kind of food as much as possible, because this kind of food is a cold food and is not very friendly to pregnant women, so it is best not to eat it to avoid causing discomfort.

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: 1 handful of purslane, 3 cloves of garlic, 1 red pepper, appropriate amount of white sesame seeds, 2 teaspoons of seafood soy sauce, 1 teaspoon of balsamic vinegar, 1 teaspoon of sugar, 1 teaspoon of sesame pepper oil, 1 teaspoon of white wine.

Steps: 1. The basket of purslane picked is particularly tender.

2. Grab a handful of purslane to remove the old roots.

3. Blanch hot water (with a little salt).

4. Drain the blanched purslane and put it in a large bowl.

5. Use kitchen scissors to cut into small pieces.

6. Press the garlic into a bowl with garlic puree.

7. Pour in the seafood soy sauce.

8. It's time to serve.

9. Purslane has a particularly crisp taste.