How to make the common purslane delicious

Purslane is actually all the horse amaranth in our lives. Purslane is very nutritious and has resistance to many pathogens, so many families like to eat this food. There are many ways to cook purslane, and you can cook it according to your own preferences.

Every 100 grams of fresh Purslane stems and leaves contains 2.3 grams of protein, 0.5 grams of fat, 3 grams of carbohydrates, 0.7 grams of crude fiber, 85 milligrams of calcium, 56 milligrams of phosphorus, 1.5 milligrams of iron, 2.23 milligrams of carotene, 0.03 milligrams of vitamin BI, 0.11 milligrams of vitamin E, 0.7 milligrams of vitamin P, and 23 milligrams of vitamin C. In addition, it also contains a large amount of norepinephrine, potassium salt, and rich citric acid, malic acid, amino acids, and alkaloids. Purslane has a strong inhibitory effect on Escherichia coli, Shigella dysenteriae, Salmonella typhi, etc., especially on Shigella dysenteriae. Therefore, Purslane is suitable for people suffering from acute and chronic dysentery, enteritis, cystitis, urethritis (mild urethral malformations are also acceptable). Purslane contains a large amount of norepinephrine and potassium salt, as well as malic acid, citric acid, glutamic acid, aspartic acid, alanine, sucrose, glucose, fructose, etc. Modern pharmacological research shows that: antibacterial test: it has inhibitory effects on Escherichia coli, Salmonella typhi, Shigella dysenteriae, etc., especially on Shigella dysenteriae.

Material:

Chopped purslane (or other wild vegetables), an egg, half a bowl of flour, broth (or water), a few chopped dried shrimps, cabbage leaves, carrot slices (optional), salt

practice:

1. Wash and chop purslane, mix with eggs, appropriate amount of water, flour and salt into fine dough and set aside.

2. Add cabbage leaves and carrot slices to the broth (or water).

3. After the soup boils, pour the noodles into the pot and bring to a boil, then beat an egg, then add chopped cabbage, carrot slices and dried shrimps, and cook until the vegetables are soft.

4. Add sesame oil and a little salt to season before serving.