How to eat purslane

Many people may be unfamiliar with the name Purslane, but as long as you see the picture, you will find that it is something we can see everywhere in our daily life. But do you know how to eat Purslane ?

Purslane Knowledge

introduce Purslane is the whole herb of the plant Portulaca oleracea. 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 been recorded in ancient books. People also call it "longevity vegetable" and "longevity vegetable."

Purslane recipes

Purslane Scrambled Eggs

Ingredients: 30g purslane, 250g eggs

Purslane and Pork Soup

Ingredients: 250g purslane , 100g lean pork ,

Seasoning: 10g white garlic , 5g soy sauce , 5g pea starch , 10g peanut oil , 3g salt

1. Wash the purslane and cut short the tender parts.

Garlic Purslane

Main ingredients: 500 grams of purslane

Seasoning: 30g garlic (white skin), 3g salt, 10g soy sauce, 10g sugar

1. Remove impurities and old roots from fresh purslane, wash away the mud and sand, pick them into 5-6 cm long sections, blanch them in boiling water, remove them from the water, and place them in a plate.

2. Peel the large garlic and mash it into garlic paste. Clean the sesame seeds and stir-fry until fragrant. Mash them. Cut the scallion into horse ear shapes and set aside.

3. Shake the purslane on the plate, mix it with salt first, then add garlic and other seasonings, sprinkle with sesame seeds, and put it on a plate.

Purslane dietary effects

Purslane tastes sour and is cold in nature; it enters the large intestine, liver, and spleen meridians, and has a sticky, slippery texture;

Purslane must be eaten cooked, because if it is very raw, it will have a bitter taste, so you must be careful when eating it.