How to stir-fry purslane

Although purslane has very high nutritional supplement and medicinal value to the human body, in the eyes of some people, purslane tastes very strange. Because stir-fried purslane has a relatively sour taste, it does not taste as delicious as other vegetables. Eating purslane has a very good effect on the human body. Whether it is women or children, eating more purslane has a good health-care effect on the body. So how to make purslane delicious during the production process?

What diseases does Purslane treat?

1. Athlete's foot causes edema, distension in the heart and abdomen, and scanty and difficult urination. Cook purslane with a small amount of japonica rice and sauce.

2. Postpartum bloody diarrhea, loss of urination, and pain in the navel and abdomen. Mash three cups of raw purslane juice, boil it, and add one cup of honey to mix it.

3. Umbilical sores in children. Burn purslane, grind it into powder and apply it on the affected area.

4. Antibacterial effect: The ethanol extract has a high inhibitory effect on Escherichia coli, Proteus, Shigella dysenteriae, Salmonella typhi and Salmonella paratyphi.

What should I pay attention to when eating purslane?

1. Purslane is a cold product. People with weak spleen and stomach, diarrhea caused by cold abdomen, or general diarrhea caused by simple cold should not eat it by mistake.

2. Avoid taking it with pepper and this powder.

3. It is not suitable to eat with soft-shelled turtle, otherwise it will cause indigestion, food poisoning and other symptoms.

4. Pregnant women are forbidden to eat purslane as it is slippery and can induce miscarriage.

Suitable for the crowd:

It is suitable for patients with enteritis, dysentery, hematuria, urethritis, eczema, dermatitis, leucorrhea, various carbuncles, boils, breast pain, hemorrhoidal bleeding, snake bites and tuberculosis.

Instructions:

1. Do not pick purslane from the roadside because it is easily contaminated by car exhaust and pesticides.

2. It is best to pick fresh, shiny wild vegetables from the suburbs.

3. The harvested purslane should be soaked in clean water for more than 2 hours to ensure safety and hygiene.

How to make purslane delicious

1. Cold salad

The most common way to eat purslane is to eat it cold. The method is simple and the taste is relatively fresh with a sour and smooth taste.

Method: Put the purslane segments into a pot of boiling water and blanch them until they change color. When they turn green, you can remove them. Put it in cold water to cool for later use; take a bowl, put MSG, vinegar, chili oil, salt and sesame oil evenly and set aside for later use; take out the cooled purslane, drain the water, put it in a container, add the prepared seasoning sauce, and stir well. Purslane cannot be blanched in the pot for too long otherwise the taste will be lost. In addition, if you have been scalded, you can use clean water to rinse off the mucus and remove the slightly sticky feeling.

2. Cook porridge

Purslane porridge is light and refreshing. The taste is much less sour than stir-fried dishes and cold dishes.

Preparation method: Fry the purslane first, remove impurities from the purslane, wash it clean, put it into boiling water for a while, take it out, wash off the mucus, and chop it into pieces; heat the oil in a pan, add chopped green onions, then add the purslane, add fine salt and stir-fry until it is tasty, then remove from the pan and set aside. Then cook purslane and rice into porridge.

3. Purslane dumplings

The dumplings made also have a unique flavor.

Method: Wash the purslane, put it into boiling water without blanching, take it out, squeeze out the water and then chop the purslane. This way, you can combine it with other ingredients to make dumplings.

4. Stir-fried meat

Stir-fried purslane with meat is also a very common practice. The sourness of purslane is very tasty, and the stir-fried dishes are mainly based on the sourness of purslane.

Preparation method: Purslane should not be fried directly. It is usually soaked in boiling water to wash off the mucus so that it tastes better. Then the method is just like any other home-cooked stir-fry. As long as you like the taste of purslane, it will taste delicious no matter how you stir-fry it.