Purslane is a common wild vegetable, what problems need to be paid attention to when pickling pursla

We all know that purslane is a very common wild vegetable, so there are many people who choose to eat purslane in their daily life. When pickling purslane, there are actually certain precautions to ensure the freshness of purslane, and it can also provide great help to our own body. Then we all know that purslane is rich in vitamins.

Therefore, many people will also eat purslane in their lives, and we need to pay attention to it when pickling purslane, and purslane must be washed. <>

Take care to store tightly sealed.

Because at this time, the dust attached to the purslane will be washed off, and it will not affect our own body. And we wait for the moisture on the surface to dry a little, we can add some appropriate flour and mix well, preferably without sticking to the flour, so as to ensure that the nutrients of purslane are not destroyed。In addition, we must pay attention to the sealing of the captcha carton ourselves, because after all, for such pickled dishes, there is salt in it.

Don't add too much salt.

If the salt comes into contact with the air in large quantities, it will produce some mildew, which will have a great impact on us at this time. Also, we should not put too much salt in the pickling, because too much salt will produce a kind of nitrite amine after pickling. For such a chemical, it will also affect our own health, so we need to pay special attention to such points when pickling.

Everyone wants to be able to eat more natural wild vegetables, because some such wild vegetables can play a role in the health of our own body. There are also many people who themselves believe that such wild vegetables can indeed supplement some trace elements and nutrients. After all, it is grown naturally in nature and is not rich in pesticides, so we also feel that it is very beneficial to pickle some wild vegetables in our lives.

First of all, this wild vegetable should be washed, then put it in a clean container, and then it should be added with the right amount of salt, and some side dishes can also be added, such as carrots, and at the same time, when pickling, you must grasp the time, and you must pay attention to the appropriate ratio.

Wash the purslane and put some salt, then set it aside for later use, then prepare the chili pepper and ginger and cut it into small pieces. Prepare some more minced garlic. Prepare another clean container, put in purslane, add chili pepper and ginger, add some garlic, and add a little sesame oil and spices, and that's it.

Blanch the purslane in boiling water, drain the water, put the cooled purslane into a water-free and oil-free clean jar, press it firmly, and then pour in the rice soup at the right temperature, and the rice soup overflows the purslane. Then press the stone and seal it tightly with adhesive tape.

The purslane is cleaned first, then salted to dry the purslane, and finally marinated with vinegar and other seasonings.

This kind of dish grows very well, does not pick the environment, so it is easy to pick, you can first blanch it with water, and then add salt pepper to pickle, or you can directly wash it and marinate it with salt, salty to maintain its green color.

You can clean the purslane, then put it in a jar, put some salt, seal it and you're good to go.

1.The first is to clean the fresh purslane, blanch it in a pot, drain the water, add salt and pepper to marinate, 2The second is to wash the purslane, blanch and drain the water, put it in salt and marinate, marinate it and put it in the sun to dry, and then dry it. In winter, the snow mushrooms, spicy gnocchi, carrots, etc. are marinated in coarse salt and water in a large vat until the next spring, and then taken out and dried.

Although purslane can be seen everywhere in rural and even urban green spaces, the ordinary can no longer be ordinary, but I have to say that purslane is indeed a good thing!

In the Chinese Pharmacopoeia, the processing method of purslane is explained in detail: harvested in summer and autumn, the residual roots and impurities are removed, washed, cut and dried, and can be slightly steamed or scalded and dried in the sun or kang.

Traditional Chinese medicine has strict control over water content, on the one hand, in order to dry and not deteriorate, which is conducive to preservation, and on the other hand, it is also to facilitate transportation. Therefore, the general water content should not be excessive, that is, it should be fully dried.

Note: It is the dry aerial parts of purslane that really work, not the roots, so please cut off the roots.

Efficacy: The efficacy of purslane in the Chinese Pharmacopoeia is described as follows: cold and slightly acidic, belonging to the liver and large intestine. It can clear away heat and detoxify, cool blood and stop bleeding, and stop dysentery.

It is mainly used for the treatment of carbuncles, boils, eczema, erysipelas, snake bites, blood in the stool, hemorrhoids, and leakage of blood. In rural areas, a very common method is to mash fresh purslane and apply it to the affected area in summer to reduce swelling and relieve pain, because purslane is the best at relieving carbuncle heat poison.

The correct way to eat from the perspective of a balanced diet, if you eat purslane after drying, more nutrients will be lost, and if you eat it as a vegetable, it is definitely not as good as fresh. However, in terms of the effect of clearing heat and cooling the blood, the effect of sun-dried purslane is stronger.

IntroductionDoctor, deputy chief pharmacist, senior nutritionist, has 11 years of experience in medication guidance, nutrition counseling and health management. No medicine, no medicine, advocate a healthy life, don't get sick, don't take medicine!

There are many ways to eat purslane, you can blanch it in boiling water, and then add minced garlic, vinegar, salt, chicken essence, and sesame oil to salad; You can also stir-fry with minced garlic; It can also be used to make soup and boil noodles.

One is cold dressing, blanching purslane in boiling water and breaking it, adding seasonings and cold dressing; The second is to cook porridge, clean the purslane and cook it with rice, and add a little salt and chopped green onions before coming out of the pot.

Purslane should be steamed, so that the purslane substance can be retained, and it can also have a good effect on lowering blood pressure.

Purslane can be fried with a lot of oil with tofu and milk, so that it has a sour taste. There is also a fragrant taste, which is particularly appetizing and delicious.

Purslane can be eaten raw, fried, or pickled.

Be sure to put enough salt in the pickling purslane, if you don't put enough of it, it will easily lead to spoilage.

First of all, the purslane should be cleaned in advance, then cut into suitable slices, then soaked in salt for a period of time, then rinsed with water, then dried and put into a clean container, and finally added salt, and then added some other side dishes, such as celery, millet, spicy peppers, etc., pickled for about half a month to eat.

When putting the ingredients, you must pay attention to the proportion, if you put too much, it will affect the taste. And when pickling purslane, you must choose a clean and hygienic environment, because in this way the pickled vegetables are very healthy. And also choose a very good tool for marinating.

So when pickling purslane, you must pay attention to these problems.

When marinating purslane, you need to wash and dry the purslane first, then prepare the vegetable jar, add salt, compact, repeat the above steps until the jar is full, and then seal.

To pickle such wild vegetables, first of all, you need to pay attention to cleaning such vegetables, and secondly, you need to put enough salt, if you put less salt, it will not be able to absorb the flavor.

First of all, the roots of the purslane wild vegetable are completely removed, and then they must be completely washed, and then boil the water, add salt and oil to the water, and then put the wild vegetable in the blanching water, and then take it out and marinate it with salt for three hours.

First of all, you must remove all the roots of purslane, and then put it on the balcony to dry, and pay attention to the proportion of seasonings when pickling, and try to refrigerate it overnight, so that it is more delicious.

For rural people, the purslane plant is familiar with it, its leaves and stems are precious treasures, people can use it to cook, many people know that purslane can be cooked, but they don't know how to make it, so what are the ways to eat purslane? What are the 5 ways to eat purslane?

1. Cold purslane: Remove the fresh purslane, wash the roots and control the moisture, then cut it into small pieces of uniform size, put it on a plate for later use, add garlic, vinegar, soy sauce, sesame oil and other condiments to another bowl, stir and mix the condiments with purslane, so that a delicious cold salad purslane is ready.

2. Purslane nest head: clean the purslane after removing the roots and control the dry water, cut it into small dices of the same size after controlling the moisture, then mix the cornmeal and water together and knead it into a dough, add the purslane after proofing for 15 minutes, and finally divide the cornmeal containing purslane into small agents, and finally steam it in cold water for 20 minutes to eat.

3. Stir-fried bacon with purslane: blanch purslane in hot water for 2 minutes, take out the cut section after finding the color change, cut the bacon prepared in advance into thin slices, heat the oil, put in the green onion and ginger to stir-fry after the oil temperature rises, add bacon and purslane in turn and stir-fry fully, and finally add salt and soy sauce according to the taste needs, and fry until 3 minutes can be put on the plate and eaten.

4. Purslane buns: first mix flour and water, add an appropriate amount of baking powder for fermentation, and then please clean and blanch the purslane for 2 minutes, blanch the water and dry the water, squeeze out the water and cut it into small dices, add the appropriate amount of salt, soy sauce, and bean paste to the purslane dice, you can put some meat if you like to eat meat, and the delicious purslane filling will be done after fully stirring, and the flour will be cut into small agents after proofing, and the purslane filling will be wrapped in cold water, and finally steamed in cold water for 15 minutes. So that the bun is ready.

5. Purslane fried vermicelli: soak the vermicelli in hot water for about 15 minutes, then blanch the purslane for 2 minutes in cold water, and cut it into segments after the purslane becomes cool, put oil in the pot and heat it, add the green onion, ginger and garlic to stir-fry until fragrant, add the purslane segment in turn, add a small amount of salt and soy sauce to taste during the stir-frying process, and finally add the soaked vermicelli and stir-fry, so that a delicacy is made.

Horsetail (Latin name: Portulaca oleracea L.).Also known as purslane (ma chi xian); Also known as purslane, amaranth, purslane sprouts, Wufang grass, longevity cabbage, nine-headed lion grass, gray amaranth, horsetail cabbage, sauce petal grass, Anle cabbage, sour amaranth, bean board vegetables, melon seed vegetables, longevity amaranth, sauce bean grass, snake grass, sorrel vegetables, pig mother vegetables, lion grass, ground malai, horse snake seed vegetables, ant vegetables, longevity vegetables, drought-tolerant vegetables, etc.

It is a wild vegetable. Harvested in summer and autumn every year, it is delicious, smooth and delicious. Contains a variety of amino acids and alkaloids, which has the effect of clearing heat and detoxifying, cooling blood and stopping bleeding.

It is suitable for dysentery, carbuncle boils, eczema, snake bites, blood in the stool and other symptoms.

Preparation of salad horse cabbage (salad purslane).

First, remove the old stems of the horseweed, soak them for half an hour, and wash them.

Add water to the pot and boil, put the horse cabbage in it, boil it again and you can take it out, rinse it with cold water many times, rinse the mucus, rinse it with cool white water in the last step, and then drain the water!

While draining, chop the garlic into minced pieces. At the same time, put the sesame oil, light soy sauce, vinegar, salt, monosodium glutamate, and sugar into a small bowl, stir well, and mix into a sauce.

Finally, mix together the horse cabbage, garlic and sauce and stir well.

Serve on a plate and serve.