Purslane is delicious when dried

Purslane, also known as Shu Materia Medica, was originally a common Chinese medicinal material. As a food ingredient, it is also rich in nutrients, containing rich vitamins, fatty acids and many other elements needed by the human body. For many people who want to lower cholesterol, Purslane also has a good effect because it can significantly inhibit the body's absorption of cholesterol, effectively reduce the cholesterol concentration in the blood, make blood vessel walls more elastic, and effectively prevent cardiovascular disease.

Every summer when purslane grows in large quantities, people like to harvest some, dry it and preserve it to eat in winter. However, some people don’t understand much about purslane after drying, and don’t know how to eat it. In fact, there are many ways to eat it. I will write them down and share them with you later. After reading them, you will know how to eat purslane after drying.

How to eat purslane after drying

1. Use dried purslane as filling

After drying, purslane can be used as stuffing. You can soak the dried purslane in warm water until soft, then chop it into pieces, chop it together with pork belly into stuffing, and then make it into your favorite buns or dumplings, and then eat it. It tastes especially good.

2. Purslane can be stewed after drying

Purslane is also very good when stewed after being dried. Wash the dried purslane, wash the lean meat or chicken, and then fry them in a pan. After frying, put the purslane into the pot and stew it with water. After the meat is soft, add salt to season, stew it for a while, and then take it out and eat it.

3. Stir-fry the dried purslane