In addition to purslane, what other cooking methods are suitable for all ages?

Steamed purslane. Steamed wild vegetables are the most common way to eat in the Central Plains, which is simple and very delicious. Puji has walked through some places and has a deep feeling for the steamed dishes in the Central Plains.

Almost all wild vegetables, including celery leaves and sweet potato leaves, which are usually discarded, can be eaten steamed. It can also be made into purslane pancakes, put an appropriate amount of flour into the washed and chopped purslane, mix it into a batter, and fry it in an oil pan. The finished purslane pancakes are crispy on the outside and tender on the inside, fragrant and delicious.

Purslane is washed and cut into sections, soaked in water and washed, cut the lean meat into pieces, put it in the pot, add an appropriate amount of water, boil it with a fire first, and then simmer for 2 hours. It can also be eaten marinated in vinegar. Both stems and leaves are edible, and the best time to eat them is when they are not flowering.

There are various varieties of side dishes, take their smoothness, and make soup similar to adding starch, which has a better taste.

<> use it to make braised pork, just like the pumeboshi used in the south to make this dish. This sun-dried purslane is made together with braised pork, which absorbs the oil and water in the meat, the meat is fat but not greasy, and the dish absorbs the gravy, which tastes fragrant, gentle, and chewy. Purslane pluck rotten seeds, wash and drain the purslane and chop it, add an appropriate amount of flour, add salt and 13 spices, stir evenly and steam it for ten minutes, you can eat it directly.

It can also be fried and eaten.

Purslane is a kind of medicinal and edible homology of wild vegetables, now is the season to grow luxuriant, tender and delicious, eat some in moderation, it is good for health. Garlic purslane, remove the roots and wash them, blanch them with hot water and drain them, put a small amount of oil in the hot pan, put half of the minced garlic when the oil temperature is slightly hot and fry the fragrance, pour in the purslane and stir-fry, and put the other half of the minced garlic and a little salt at a time before leaving the pot. Fresh purslane itself has a sour taste, and I personally prefer to eat sun-dried purslane, which is very delicious with pork buns or stewed meat.

To sum up, because of the love of people here for purslane, we can also make many kinds of purslane delicacies. Of course, there are also scrambled eggs with purslane, which is also very good.

In addition to cold salad, purslane can also be fried and eaten. 1.Wash the purslane and cut it into segments 2Heat the oil and shallots in the pan and stir-fry the garlic in the pot until fragrant. 3.Put the cut purslane into the pot and stir-fry, add salt, monosodium glutamate, and sesame oil out of the pan.

Steamed purslane. Steaming wild vegetables are the most common way to eat in the Central Plains, which is simple and delicious. Puji has traveled to some places and has a deep feeling for the steamed dishes of the Central Plains.

Almost all wild vegetables, including celery leaves and sweet potato leaves, can be eaten steamed. It can also be made into purslane pancakes, where the washed and chopped purslane is added with an appropriate amount of flour to make a paste and fried in an oil pan. Cooked purslane pancakes are crispy on the outside and tender on the inside, fragrant and delicious.

Wash and cut into pieces, wash with seeds, cut the lean meat into pieces, put it in a pot, add an appropriate amount of water, first boil it with a fire, then simmer for 2 hours, add refined salt monosodium glutamate when eating, and then eat it with a little. It can also be marinated with vinegar. Both stems and leaves can be eaten, and the best time to eat them is when they are not in bloom.

There are many kinds of side dishes, all for smoothness. The soup is similar to the starch and tastes good.

Make dumplings. The dumplings made with purslane have a unique flavor and are loved by many people. Method:

Clean the fresh purslane, blanch it in boiling water, and then pass it in clean water, then chop it for later use, and stir the cut purslane with his dumpling filling evenly, and you can make dumplings. The above is the introduction of purslane three more common ways to eat, it is recommended that you can eat in moderation according to your preferences, in fact, purslane in addition to the above way to eat, you can also fry meat, the taste is also very good. Here you should know that before eating purslane, you must use boiling water to wash off the mucus on it before eating.

Excipients: appropriate amount of garlic, appropriate amount of millet spicy, appropriate amount of soy sauce, appropriate amount of red oil, appropriate amount of sugar, appropriate amount of green onion, appropriate amount of salt.

Steps: 1. Prepare the raw materials in advance, remove the older roots and leaves of purslane, clean them and set aside.

2. Cut the millet into rings, chop the garlic, put it in a bowl and add an appropriate amount of sugar, soy sauce, red oil and salt to taste.

3. After pouring water into the pot and boiling, blanch the picked purslane in boiling water until it changes color, remove it and soak it in ice water for 2-3 minutes, drain the water, sprinkle with chopped green onions, mix with the adjusted sauce and mix well to eat.

Purslane is a common wild vegetable, both edible and medicinal, many people can pick it in the spring and eat it, how to eat purslane best?

Purslane's most edible purslane can be called the five elements grass, longevity vegetables, etc., is a common weed in the field and vegetable fields, rich in malic acid, glucose, calcium, phosphorus. Iron, vitamins, carotene and other nutrients have high health value, bitter taste, strong smell, can be eaten raw, can also be made porridge, soup, stir-fried wine, soaked wine, etc.

Horse Tooth Marans.

Ingredients: 60 grams of fresh purslane, 100 grams of japonica rice, salt, appropriate amount of chicken.

Exercise: 1Japonica rice washed, purslane washed, section ready. 2.Put an appropriate amount of water in the pot, pour it into the japonica rice, turn on the light and bring to a boil.

3.Then simmer for 30 minutes, until the porridge thickens, add the purslane.

4.Then cook for another 5-10 minutes, add the appropriate amount of salt, account, and mix well.

Chili pepper cold vegetable purslane.

Ingredients: 130 grams of purslane, 15 grams of red pepper, some minced garlic, 2 grams of salt, 2 grams of chicken broth powder, 2 ml of light soy sauce, black sesame oil, and appropriate amount of cooking oil.

1.Wash the red pepper and cut it in half and cut into threads for use. 2. Pour water into the pot and boil, add some cooking oil.

3.Then add the washed purslane and red pepper shreds and cook for about 1 minute, remove the excess.

4.Put the purslane and shredded red pepper in a bowl, add the chicken broth and salt, pour in the prepared garlic, and add some raw smoke.

5.Sprinkle with an appropriate amount of black sesame oil and mix evenly on a plate.

Stir-fried purslane. Ingredients: 300 grams of purslane, 2 cloves of garlic, bean paste, salt, soy sauce, vegetable oil to taste.

1.Choose the purslane and wash it well.

2.Put hot water in a pot, heat the iron for 5 minutes, then remove the water.

3. Finely chop the garlic and prepare.

4.Put an appropriate amount of cooking oil in a pan and sauté with garlic. Bean paste, stir-fry in soy sauce.

5.Pour in purslane and stir-fry evenly before serving.

Ingredients: 100 grams of purslane, 100 grams of lean pork, 3g of salt, 3g of chicken essence, ginger, green onions, and starch.

1.Finely chop the lean pork and put it in a bowl.

2.Moreover, add some salt, chicken, starch, stir well, pour in the appropriate amount of oil, marinate and taste.

3. Pour water into the pot and boil, add ginger, salt and chicken. 4.Then add the purslane, add the appropriate amount of oil and cook until it boils.

5.Then pour the meat in and cook until it is cooked through, and then sprinkle the green onions.

Dried purslane is soaked in water a day in advance, and after soaking, cut into 2 cm lengths for preparation, and then the fresh meat is cut into larger meat preparations. Also, prepare a small amount of onion and ginger.

After putting oil in the pot and heating it, add the aroma of onion and ginger to stir-fry, stir-fry the meat, then add salt, chicken, light soy sauce and other seasonings to stir-fry, and then put it in the pressure cooker and steam for about 10 minutes, then you can eat it in the pot.

Clean the purslane, cut it into small pieces and stir well with the meat foam, and add light soy sauce, salt, green onion, ginger, sesame oil and other seasonings. It can be made into purslane meat buns, which is very delicious. It can also be eaten directly with purslane and pork belly slices.

Purslane is washed and chopped, it can be boiled with mung beans to relieve the heat, or it can be boiled with rice, lean meat and other seasonings to make porridge and drink, and you can also directly add lean meat slices to boil soup and drink, the taste is very delicious.

Garlic sauce mixed with purslane.

Material. 300 grams of fresh purslane, 60 grams of garlic, 10 grams of brown sugar, appropriate amount of refined salt, monosodium glutamate, and sesame oil.

Operate the garlic to peel off the skin, wash and chop into minced garlic, add an appropriate amount of boiling water, press and take out the garlic juice, and set aside. Do not discard the minced garlic residue after taking the juice and set aside. Purslane is washed, blanched in boiling water, taken out after it is soft, rinsed with cold water, drained, cut into sections and put in a bowl.

Sprinkle the garlic residue on the purslane segment, add refined salt, monosodium glutamate, sesame oil, brown sugar, etc. to the garlic juice, mix evenly, and then pour it on the purslane segment.

Efficacy. Lower qi and valley, disperse blood and reduce swelling, and reduce blood lipids. Indications for various types of hyperlipidemia.

Mung bean barley purslane porridge.

Material. 100 grams of purslane (washed and chopped), 60 grams of mung beans and barley kernels, and an appropriate amount of sugar.

Operate. 1.Wash the mung beans and barley kernels into a pot, add water and bring to a boil.

2.Cook until the beans are crispy and soft, add purslane and sugar and cook into bean porridge.

Efficacy. Clear away heat and detoxify, dissolve dampness and clear pulses, remove fat and lower blood pressure. It is suitable for patients with damp heat intrinsic hyperlipidemia.

Purslane mung bean soup.

Material. 250 grams of fresh purslane, 150 grams of mung beans, 15 red dates.

Operate. 1.Remove the fresh purslane and wash it and cut it into about 3 cm segments.

2.Wash the mung beans and red dates, put them in a casserole, add enough water to soak for 30 minutes, boil them over a fire, then simmer for 1 hour, then put in the purslane section, and continue to simmer until the mung beans are crispy.

Efficacy. Replenish deficiency and clear pulses, clear away heat and dampness, dissolve blood stasis and reduce lipids. Indicated for all types of hyperlipidemia. It is especially suitable for patients with damp-heat intrinsic hyperlipidemia.

Purslane minced with garlic

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

Method 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 mung bean stewed pig's foot

Ingredients: 400 grams of purslane, 100 grams of mung beans, 400 grams of pig heels, 3 slices of ginger.

Method: purslane washed; Wash the mung beans and soak them slightly; Wash the pig's heel and cut it into large pieces. 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 by 3 to 4 people.

Ingredients purslane a handful, salt, monosodium glutamate, sesame oil, vinegar, chili oil recipe 1Pick the old roots and leaves of purslane into segments, soak them in water and salt for ten minutes, and wash them clean;

2.Blanch the purslane segment in a pot of boiling water until it changes color, and then remove it when it turns green, and put it in cold water to cool and set aside;

3.Take a bowl, add monosodium glutamate, vinegar, chili oil, salt, sesame oil and set aside;

4.Remove the cooled purslane, drain the water, put it in a container, add the mixed sauce, and stir well.

Tips and experience sharing: 1. When blanching in the pot, the time should not be too long, otherwise it will be too soft and rotten, and the flavor of the original fresh vegetables will be lost; 2. Purslane is a wild vegetable in the summer and autumn season, which should only be picked in season, and should not be eaten fresh after the season; 3. If you don't eat spicy food, you can do without chili oil.

Put salt and oil in the water, blanch the purslane, take out the cold water, and then mix the sesame paste, soy sauce, sesame oil, cool white boil, monosodium glutamate, and sugar together to make the sauce, and purslane can be eaten well

Ingredients: 1 handful of purslane.

Excipients: 3 tablespoons of sesame paste, 3 tablespoons of soy sauce, 1 tablespoon of vinegar, half a spoon of sesame oil, a little monosodium glutamate, a little sugar, 1 tablespoon of cool white boil.

Production steps: 1. Fold the purslane to the root to take the tender strips, and then wash it, and wash it several times. Drain and set aside.

2. Boil water, put some salt and oil and blanch purslane. After the water boils again, boil for about 30 seconds.

3. Take it out and soak it in cool boiled water to cool down. Drain again.

4. Adjust the sauce: 3 spoons of sesame paste, 3 spoons of soy sauce, 1 spoon of vinegar, half a spoon of sesame oil, 1 spoon of cold white boil, a little monosodium glutamate and sugar, mix well and set aside.

6. Finished product drawing.

Notes:2. Put some salt and oil and blanch purslane to maintain the green color of green vegetables.

Ingredients.

Purslane is a moderate amount of food.

Olive oil to taste.

Garlic in moderation with food.

Green onions in moderation to restrain food.

Appropriate amount of oil and spicy seeds.

Vinegar in moderation to restrain food.

Appropriate amount of chicken bouillon. Salt to taste, oyster sauce to taste.

Preparation of salad purslane.

Preparation of cold purslane**11Purslane wild vegetables to set aside.

Preparation of cold purslane**22Break off the old pole and wash it for later use.

Preparation of purslane in cold salad**33Bring water to a boil in a pot.

Preparation of cold purslane**44Put it in a pot and cook it and remove it.

Preparation of cold purslane**55Remove the cool water.

Preparation of cold purslane**66Squeeze out the water and place in a small iron basin.

The preparation of cold purslane**77Chop the shallots and minced garlic.

The practice of cold purslane**88Heat oil in a pan. 、

Preparation of purslane in cold salad**99The oil is poured over the vegetables in the basin.

The practice of cold purslane**1010Prepare the sauce. Take out the homemade spicy seeds that you have made before and put them in the refrigerator.

Preparation of cold purslane**1111Take out a portion and put it in a bowl for later use, about two tablespoons.

The practice of cold purslane**1212In another bowl, add 1 tablespoon of vinegar, 1 tablespoon of oyster sauce, 1/2 tablespoon of chicken essence, 1 tablespoon of soy sauce, add the prepared chopped shallots and minced garlic, and add cold boiled water to make the juice.

The practice of cold purslane**1313Mix into dishes and mix well to serve.

The practice of salad purslane**1414Finished product**.

Use your phone to see how this dish is made.

Tip 1Wild vegetables must be washed several times.

2. In order to remove the sourness, after washing the wild vegetables, I put salt in advance and drowned them. Before cooking, wash off the salt with clean water to avoid being too salty.

3. Be sure to enlarge the garlic in this dish.

4. Be sure to cook some oil and splash it on the vegetables while the oil is boiling, in order to get the grassy smell of wild vegetables.