How to dry purslane

Purslane is a nutritious food that can be eaten in many ways, such as steamed with meat or used as bun filling. Generally speaking, fresh purslane is not easy to store, so many people dry it and preserve it. So, how can we dry purslane, which is difficult to dry directly in the sun? Here are some methods for you.

Why is it difficult to dry purslane directly in the sun?

Because the roots of Purslane are very watery, it is difficult to dry them directly in the sun, and there may be no reaction even after being exposed to the sun for several days. Moreover, Purslane has strong vitality. Even without roots, it will not lose water quickly and can still grow normally under the sun. It is generally recommended to process it in advance, such as steaming or blanching it, so that it will no longer survive. However, there is no need to worry, this method of making purslane "lose its life" will not destroy the nutritional function of purslane, so you can dry purslane with confidence.

How to dry purslane?

Method 1: After washing the purslane, blanch it in salt water for a few minutes, then take it out and drain the water, and then put it in the sun, so that it will be easy to dry.

Method 2: Wash the fresh purslane, steam it in a steamer until it changes color, and then dry it in the sun.

Method three: Mix purslane, wood ash and water together, cover the purslane with wood ash, and then put it in the sun and dry it for two days.

How to eat dried purslane?

1. Dried purslane can be used to steam meat

(1) Soak the dried purslane in clean water one day in advance. After soaking, take it out and cut it into small pieces 2 cm long. Set aside. Then take some fresh meat and cut it into larger slices for later use. In addition, prepare a small amount of chopped green onions and ginger slices.

(2) Heat the oil in a wok, add the chopped green onion and ginger slices and stir-fry until fragrant. Then add the meat slices and stir-fry. Then add salt, chicken essence, light soy sauce and other seasonings and stir well. Finally, add the chopped purslane and stir-fry. After removing from the wok, steam it in a pressure cooker for about ten minutes and it is ready to be served.

2. Dried purslane can be used as bun filling

Dried purslane is also a good choice for making steamed buns filling, but it likes oil more, so it is best to use it as filling together with meat. When making it, soak the dried purslane in advance, then cut it into small pieces, chop the fresh meat into minced meat, then add chopped green onion and ginger, and then add cooking oil, light soy sauce, five-spice powder and other seasonings. After mixing well, make it into buns and steam them directly.