How to make delicious steamed purslane

Purslane is actually very common in our lives. It is a wild vegetable that grows on the ground. Many people like to eat it very much. The nutritional value and medicinal value of Purslane are very high, but some people are not suitable for eating Purslane. Do you know what are the effects and functions of purslane? How to eat purslane more nutritiously and healthily? Today, I will tell you about how to eat purslane and a very nutritious way to eat purslane, steamed purslane. Let’s take a look at it.

1. Introduction to Purslane

Purslane is the whole herb of Portulaca oleracea, a plant of the Portulacaceae family. It is a medicinal and edible plant. It has green leaves, red stems, yellow flowers, white roots and black seeds, so it is also called "Five Elements Grass". It is a wild vegetable that has made contributions to mankind and has long been recorded in ancient books. People also call it "longevity vegetable" and "longevity vegetable". It is produced in all parts of north and south my country. 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.

1. Other names: purslane, horse amaranth, longevity vegetable, purslane dragon sprout, sauce bean grass, melon seed vegetable, five elements grass, gray amaranth, horse trample grass, Anle vegetable, sour amaranth, drought-resistant vegetable

2. People who should not eat it: People with weak spleen and stomach, diarrhea and loose stools should not eat it; pregnant women, especially those with habitual miscarriage should not eat it.

3. Suitable for the general population: It can be eaten by the general public. It is especially suitable for people with gastrointestinal infections, rough and dry skin, vitamin A deficiency, keratomelia, dry eye, night blindness, simple diarrhea in children, whooping cough in children, hookworm disease patients, women with red and white vaginal discharge, pregnant women in labor, and silicosis patients.

4. Steaming purslane method/step 1

First remove the roots of the purslane and take only the fresh and tender parts. Remove the red stems and place in a pot with enough space.

Add appropriate amount of flour and seasoning into a bowl and mix well.

Add appropriate amount of water to the steamer, cover the steamer with a cloth, put the mixed purslane into the steamer, and steam over high heat. The time depends on the amount of purslane.

5. Steaming purslane method/step 2

Peel the garlic, put it into a garlic mortar and mash it into a paste.

Add appropriate amount of seasoning to suit your personal taste. I added cooking wine, sesame oil, chili powder, and chili sauce.

After the purslane is steamed, pour in the prepared sauce, mix well and serve.

6. Notes

Don't put too much noodles, otherwise it will be easy to

7. Tips

1. Add some oil before mixing with flour to prevent sticking. The steamed vegetables will be loose and easy to pick apart without any lumps. 2. When steaming dishes, mix cornmeal and white flour together for the best taste. 3. Put the vegetables in after the water boils and steam them over high heat. Leafy vegetables usually take 5-8 minutes, while root vegetables take about 10 minutes.