How to eat Amaranthus chinensis

In fact, many people are not very familiar with the ingredient purslane, and some have never eaten it in daily life, so they don’t know how to eat and prepare purslane. But in fact, the nutritional value of this ingredient is very high. If you eat it often, it is good for your body. The simplest way to eat it is to stir-fry purslane. The dishes made in this way will not lose the nutritional value and the taste will be purer.

raw material

60 grams of fresh purslane, 4 eggs, appropriate amounts of salt, rice wine, vegetable oil, soy sauce and MSG.

Preparation method

(1) Remove impurities from purslane, soak in warm water for 10 minutes, wash with clean water, and cut into sections.

(2) Beat the eggs, add purslane and mix well. Add salt, rice wine, soy sauce, MSG and season.

(3) Heat oil in a wok, add purslane and eggs into the wok and fry until cooked. Serve on a plate.

Purslane is called "grasshopper vegetable" here. There is no way to verify its "nickname", but perhaps grasshoppers like to eat this thick, juicy, sweet and sour wild vegetable. Purslane is a wild vegetable that grows in fields and has lush and tender leaves that are not noticed by people. It has the effects of clearing away heat and detoxifying, removing acne and beautifying. People in rural areas used to like to cook it, but now no one in the village likes to eat it. However, it is the most sought-after wild vegetable in the city’s vegetable market.

Purslane is often eaten cold. It is sweet and refreshing. Eating it regularly can remove heat from the body. In fact, stir-fried purslane is also fresh and delicious. Purslane leaves are plump, tender and juicy. One thing you need to pay attention to when frying them is to fry them quickly over high heat and take them out of the pan within a few seconds of putting them in the pan.

[Ingredients]: 200g purslane, 10g oil, 1/3 teaspoon salt, garlic, chili

Wash the purslane clean and pinch off the old roots and dead leaves. Thinly slice the garlic and chop the red pepper.

Pour oil into the wok, add red pepper and garlic slices and sauté over high heat. Pour in the washed purslane and stir-fry over high heat for a few times. Add fine salt and stir-fry quickly. Remove from the pan when the purslane leaves change color slightly, otherwise the leaves will become soft and lose their taste.

Purslane is an annual herb with no hair on the entire plant. The stem is prostrate, spreading on the ground, and the branches are light green or dark red. The leaves are alternate, flat, thick, horse-tooth-shaped, dark green above, light green or dark red below; the petioles are short and thick. The flowers are sessile and bloom at noon; the bracts are leaf-like; the sepals are green and helmet-shaped; the petals are yellow and obovate; the stamens and anthers are yellow; and the ovary is glabrous. The capsule is ovoid; the seeds are small, obliquely spherical, dark brown and shiny. The flowering period is from May to August, and the fruiting period is from June to September.

It is produced in both northern and southern China. It likes fertile soil, is drought-resistant and water-resistant, has strong vitality, grows in vegetable gardens, farmlands, and roadsides, and is a common weed in the fields. Widely distributed in temperate and tropical regions throughout the world. The whole plant can be used for medicinal purposes, and has the effects of clearing away heat and dampness, detoxifying and reducing swelling, relieving inflammation, quenching thirst, and being a diuretic; the seeds can improve eyesight; it can also be used as veterinary medicine and pesticide; the tender stems and leaves can be used as vegetables, which are sour and are also very good feed.