How to store fresh purslane

Purslane can often be seen in the flower beds of parks and on the roadsides. Not only does it have beautiful flowers that can beautify the environment, its leaves also have high medicinal value. Purslane likes to grow in a sunny environment with loose soil, and completes its growth through photosynthesis. Many people like to use purslane because it has analgesic, sore throat, and disinfectant effects. Here I will introduce to you how to preserve fresh purslane.

In the past, purslane was preserved by blanching it in boiling water, letting it cool, and then freezing it in the refrigerator. It would be thawed and served cold or as a snack when eaten. Sometimes it was dried and preserved, and then taken out and soaked in warm water when the weather got cold and there was no fresh purslane.

How to stir-fry purslane:

1Remove the roots and old leaves of Purslane and wash them.

2 Boil some water in a pot and blanch the purslane in the boiling water.

3 After blanching, remove from the water and drain.

4 Rinse the drained purslane under the tap, then place it on a chopping board and cut into small pieces. Cut the ginger into slices.

5 Put sesame oil in a pot and heat it until it is 60% hot, then add ginger slices and stir-fry for a while.

6 Add purslane and stir-fry.

7 Sprinkle a little salt and stir-fry evenly.

8 Remove from the pan and serve

Purslane cooking tips:

Purslane is picked in summer and autumn when the stems and leaves are lush, tender and juicy. The roots are removed, the herbs are washed and blanched to soften them, and the juice is gently squeezed out. The herbs are then mixed with salt, soy sauce, rice vinegar, garlic, ginger, sesame oil and other condiments and seasonings to make a cold dish. It is delicious, smooth and tasty.

It can also be made into pancakes or steamed as fillings. People in many parts of our country still have the habit of washing, blanching, chopping, drying and storing purslane as a winter vegetable. Purslane is a wild vegetable that has been eaten by Chinese people for a long time and it does have a unique flavor.