Portulaca oleracea is a common wild vegetable in rural areas. It can be found almost anywhere in the wild, even in the corner of the yard, where there is only a little soil, it can grow tenaciously.
Especially in the vegetable garden, there are a lot of them. Farmers just pulled them out and grew them in less than ten days. They are green. Because when farmers water and fertilize, some fertilizer water will be absorbed by purslane. Originally in the wild natural environment, it grew very fast, and when there was enough water and fertilizer, it naturally grew like crazy.
Portulaca oleracea tastes unfriendly, sour and has a sour taste. How to cook, purslane is delicious?
1: flying water with boiling water once can reduce the acidity of purslane, and then cover the acidity with pepper and garlic. When we cook, we often encounter all kinds of ingredients that are not suitable for taste, such as fishy smell and sour taste. Generally speaking, our method is to use other ingredients to get rid of or cover up this inappropriate taste, or to fly water to deodorize and so on.
However, purslane is not suitable. I once tried to cover up the sour taste of purslane with ingredients such as ginger, garlic, pepper and star anise. The final effect is very bad. However, using flying water to remove the sour taste can not completely remove the sour taste, and it will still affect the taste.
However, after pouring purslane into the water, and then using pepper or garlic for cold salad, the effect of removing acidity will be very good, and the taste will be great. You can try it.
However, from the point of view of nutrition and dehumidification, it will be discounted after flying.
Portulaca oleracea L. will be much less acidic if it is flown once, and then dried in the sun, which will further remove some acidity. Finally, the soup, because it takes a long time to cook, will further remove the acidity. Finally, the soup can be said to have no sour taste, which is very suitable for everyone.
I don't know much about how to make purslane into pickles, but an aunt in the village has done it. She sent a meal to my family to eat. I feel that the taste is still good, and there is no sour taste.
Portulaca oleracea is a wild vegetable that appears late in the year. Now early summer is a good time to eat Portulaca oleracea. Due to people's over-exploitation, purslane in the wild is not as much as it used to be, and purslane in rural markets has already bought 2-3 yuan/kg.
Portulaca oleracea L. is rich in nutrition. Every 100 grams of Portulaca oleracea L. contains 2.3 grams of protein, 3 grams of carbohydrate and 1 gram of potassium. It is a seasonal wild vegetable with high protein, low carbohydrate and rich potassium, and also contains ω-3 unsaturated fatty acid, which is rare in terrestrial vegetables. Portulaca oleracea L. has a unique taste, and it is available for people of all ages in Xian Yi.
Mother grows some purslane in the flowerpot on the roof every year and often uses it to cook cakes. After cleaning Portulaca oleracea, chop it up, add a little salt and vegetable oil and mix well. After kneading dough, roll it into a thin ground cake, spread the prepared purslane evenly on the cake and roll it up. Finally, put it on a steamer and steam it. Bread is strong, purslane is soft and delicious, and it is enough to eat two or three at a time.
It can also be made into purslane pancakes. Add a proper amount of flour into the washed and chopped purslane, make a batter, and fry it in an oil pan. The cooked purslane pancake is crispy outside and tender inside, and delicious.
Portulaca oleracea can also be made into dried vegetables and preserved for a long time. Blanch purslane with boiling water, then take it out and drain it, and put it in a cool place to dry for later use. When eating, you can make purslane buns, put dried purslane in a basin to absorb water, then chop it into pieces and mix it with pork stuffing or other stuffing.
Portulaca oleracea, which is called Capella in northern Jiangsu.
Shepherd's purse is an out-and-out weed, and it grows vigorously in summer. Portulaca oleracea has a strong vitality and is not afraid of the sun. If it is uprooted and thrown on the ridge of the field for a few days, it will not rot. Rural people don't like shepherd's purse, but in recent years, it has suddenly become a seasonal wild vegetable favored by urban people.
In the market in the city, we often see people selling horse shepherd's purse, bundling it into small bundles, or selling it directly in plastic bags. The price is not high, basically it is one or two or three yuan a catty, and many people really buy it.
This seemingly inconspicuous wild vegetable in the eyes of rural people has become a "darling" once it enters the grand hotel. The cold horsetooth dish sold in the restaurant has a high price tag!
This is due to the growing awareness of health care. Modern nutritionists have found that Capella asiatica has high nutritional value, and it is rich in protein and carbohydrates. Moreover, all of them can be used as medicine, which has the effects of clearing away the liver, improving eyesight, cooling and relieving fever, inducing diuresis and reducing swelling, and treating measles and dizziness. It can be said that shepherd's purse is good for health, so it is welcomed by more and more people.
There are quite a few ways to eat purslane. It can be served cold alone, stir-fried with vegetables, and even used to make soup. However, using shepherd's purse to make soup tastes a bit sour, and not many people like to eat it this way.
Portulaca oleracea can be eaten in the sun besides fresh food. Although fresh purslane is not easy to dry and sticky, it will be much better after boiling water. When blanching purslane, you can put some salt in the water, then control the water to dry and dry it in the hot sun. You get qianzi, the shepherd's purse.
In autumn and winter, braised pork with qianzi is the best. Take out the stored qianzi of shepherd's purse, soak it in cold water and distribute it. Then use it to cook braised pork, just like the method of cooking dried plum vegetables and burning meat. It is made by burning meat, and it absorbs the soup in the meat, which is fat but not greasy, and it absorbs the gravy, which is delicious and chewy, especially to ensure that you still want to eat it.
As mentioned earlier, Sargassum has many beneficial effects on human body, but it should be noted that you should not eat too much Sargassum, which will cause diarrhea. Therefore, people with weak spleen and stomach should not eat more horsetooth vegetables; Pregnant women should pay attention to eating less; There are elderly people with weak gastrointestinal function, so we should pay attention to the amount of food.
In fact, Portulaca oleracea is quite common now, and it is nutritious, containing malic acid, glucose, vitamin E, etc. There are many ways to do it, such as cold salad, stir-frying, and even soaking in water with beer.
The dried purslane, like dried prunes, is made into dumpling stuffing or fried with meat, which tastes very fragrant and can even be used as tea leaves to soak in water.
Mentioned earlier, purslane soaked in water with beer, but Mai Doujun has seen the old people in rural areas try it. Chop up purslane, soak it in boiling water, and then add beer to wash your hair. The old man said that this can well inhibit the growth of white hair.
Or the most classic cold salad, first blanch it with boiling water, then rinse it with cold water and put it on a plate for later use. Mix minced garlic, millet pepper, salt, chicken essence, white sugar and cooking wine, then pour some hot oil on the juice, and the delicious cold salad juice will be ready. Pour it on Portulaca oleracea, which is crisp and refreshing and delicious.
The above are some experiences of Mai Doujun on purslane, hoping to help you.
When it comes to purslane, some people really like it and some people hate it, because no matter in the vegetable garden or in the crop field, as long as it rains, the purslane all over the ground can pop up overnight, piece by piece. It takes a lot of effort to clean up the purslane in the field, which can be said to be inexhaustible. It is best to hoe Portulaca oleracea in a sunny day, otherwise, even if you hoe it, no matter where it is thrown, it will still be able to take root and sprout on the spot and survive directly. Therefore, if purslane grows in the crops, it is also a headache for farmers.
Portulaca oleracea is still growing around the small vegetable garden, because the small vegetable garden is often watered, so the portulaca oleracea on the edge of the vegetable garden is fresh and tender. Every summer, I go to the vegetable garden to pinch purslane. Because I prefer to eat purslane, I will not uproot it, but always leave the roots behind, so that in a few days, a new purslane will grow again, just like leeks, and a new crop will grow after cutting.
Our traditional way of eating is to clean purslane first, then blanch it with boiling water to control the moisture, and then add garlic paste, sesame oil and other condiments to cool it, just like other wild vegetables. Since I was a child, I have seen adults do this. Until now, people eat most garlic mixed with purslane. However, some people like to use Chili oil for cold salad, but they always feel that it is not as authentic as garlic. There is another way. After cleaning Portulaca oleracea, just pick the leaves, mix them with eggs, add a little flour and salt, mix them well, and pour them into hot oil pan pancakes to eat.
Friends who like to eat purslane, I wonder if you have found that every time you blanch purslane with boiling water, you always feel that it can't squeeze out the water and it doesn't taste very good. Last summer, I went to Portulaca oleracea once at a friend's house. I saw her practice, which was somewhat different from the traditional practice. Instead of blanching the purslane in a boiling water pot and then soaking it in cold water, she poured the purslane directly into a hot pot and fried it. Soon, you can see that some purslane juice is fried in the pot. When it feels almost the same, shovel it out and put it on a plate to cool it thoroughly, and then mix it with garlic paste or Chili oil. When it tastes like this, it tastes much better.
Portulaca oleracea is a kind of wild vegetable with rich nutrients, which has the effect of clearing away heat and toxic materials. Many people in rural areas use Portulaca oleracea as a folk prescription to treat diseases. However, from an early age, I heard adults say that purslane can't be eaten too much at once, and it is easy to have diarrhea and upset stomach. Purslane is cold and the spleen and stomach are weak, so it is best not to eat it.
How to prepare purslane, which is common in rural areas?
These days, the wild vegetables in the countryside are on fire again. I don't believe you can read it from the Internet. When you open the webpage, the foodies are asking: What other edible wild vegetables are there in the countryside this season, how to cook mulberry leaves, how to soak mulberries in wine, whether the gray vegetables are delicious or not, and how to eat them and how to make them the best. Then let's share the eating method of horse teeth with you by the farmer who is also a foodie.
Portulaca oleracea, a wild vegetable with scientific name, is called grasshopper, horsetooth in most rural areas, which can't die or can't die in the sun. It is the most common weed in rural fields, orchards and gardens, and it is distributed all over the country. This kind of weed has strong adaptability to the living environment and strong vitality. It likes to grow wantonly in the fertile soil of our farmers' vegetable gardens and orchards, absorbing the nutrition of crops, and it is rejected by our farmers because it is extremely difficult to handle and affects the crops.
But it is such an unpopular wild vegetable in the field, but it has a value that people can't ignore. Portulaca oleracea tastes crisp and tender, sour and slippery. If it is eaten as a vegetable, its taste is not too good, but its value as a nutritious and healthy food is quite high. Portulaca oleracea L. is rich in various nutrients such as potassium salt, vitamins, protein, fatty acids and carbohydrates, carotene and selenium. These substances have the properties of quenching thirst, diuresis, lowering blood pressure and relaxing bowels.
At present, this season in the north is also the growth season of purslane germination. June is the vigorous growth period of grasshoppers, and grasshoppers at that time are the most nutritious. Portulaca oleracea has red stems and green leaves, which are thick in meat, and both stems and leaves can be eaten. Portulaca oleracea can be eaten in many ways, such as cold salad, steamed food, pancakes, or it can be dug up and dried in water for later wrapping. When you eat it, you need to soak it in warm water for a while in advance, then chop it and add pork belly, peanut oil, ginger, onion and other seasonings.
However, among the many ways to eat, the farmer thinks that it is the best when it is cold and steamed. Cold Portulaca oleracea: After boiling grasshopper, soak it in clean water for several times, and then add dried pepper and other condiments to blend. It tastes crisp, tender and sour. When steaming, dig and wash the picked purslane, drain the water after burning water, cut it into small pieces, then mix some wheat flour, season it with edible salt and a little thirteen spices, and steam it on a steamer for ten minutes. However, the farmer's sister-in-law feels that the taste of wrapped or steamed food is not as good as that of cold salad. This may be a matter of personal taste preference. In short, there are many ways to eat, and you can do it according to your personal preference.
I'm Sister Rong, from Shijiazhuang village, Hebei province. In our place, every year after the awning, the horse teeth will emerge quietly, and the figure of horse teeth will be everywhere along the road in the field and in the earthen courtyard. Horseshoe is called "horse lettuce" here, which is a favorite food for the elderly. However, in recent years, with the internet saying that eating horse teeth has many benefits to people, it has become a favorite food for young people. Having said that, how can the horse teeth be cooked well? Now I'll talk about our embarrassing practice here.
First: cold horse teeth.
Cold horse teeth are the most primitive way. My mother said that when she was young, she ate cold horse teeth. Because I was poor at that time, I washed my horse's teeth, blanched them in boiling water, and ate them directly with salt. If there is garlic, put some minced garlic.
Now that people have a good life, they will boil water and chop it up, add sesame oil and minced garlic, add some soy sauce and chicken essence, and add some salt. Now this practice, but I feel that there is no original way to eat in the past.
Second: horse-toothed steamed stuffed bun
Nowadays, many people will make steamed buns with horse teeth. The way to make steamed buns is to wash the horse teeth and blanch them in boiling water, and then make them into stuffing. Then use raw meat and green onions to make meat stuffing, marinate it with cooked oil, thirteen spices of chicken essence and a little salt, then put it together and stir it evenly, and then make it according to your own taste. The steamed stuffed bun made in this way is very delicious.
Third: drying horse teeth and making dried vegetable buns jiaozi
Every summer, when the horse teeth are flourishing, my mother will pick some horse teeth, wash them, chop them up, rub them thoroughly, and then dry them in the sun.
Every winter, my mother will make dried horseteeth into steamed stuffed buns. My mother's practice is to brew dried horseteeth with boiling water, then leave it for half a day, then wash the soaked horseteeth, then make stuffing with Chinese cabbage, and finally wrap it into steamed buns. Because mom is a vegetarian, she doesn't put meat. However, if you like to eat meat, it is also a good way to eat some raw minced meat.
In our place, every year on the 15th day of the first month, the old people will make jiaozi. I remember my mother-in-law used to say that she ate jiaozi with a horse's teeth and didn't scatter people. It means that a family can live happily with harmony.
To sum up, because of our people's love for horse teeth, we can make many kinds of horse teeth. Of course, there are scrambled eggs with horse teeth, which is also very good. If you also like to eat horse teeth, then make it yourself according to Sister Rong's practice!
When it comes to horsetooth dishes, the most common way for rural people is cold salad. You should take advantage of it when it is tender, pick it and mix it. First blanch it with boiling water, then put it in clear water to cool it thoroughly, drain the water, and mix it evenly with extremely fresh flavor, garlic paste and sesame oil, which has a unique taste. Of course, some people are willing to eat spicy food, and they can also use Chili oil instead of garlic to eat it.
This seemingly inconspicuous farm wild vegetable in the eyes of rural people has really become a "darling" once it arrives at the city hotel. I remember that time when I went to a restaurant in the city with my friends, I saw this cold horsetooth dish there, and the price tag was not low. It can be seen that this ordinary dish has risen in value after changing the platform.
However, I think that after the horse-toothed vegetables are processed, they should be kept in autumn and winter, and braised pork is the most exciting. When there are many horsetails, pinch some fresh and tender horsetails with stalks, steam them in the pot for 10 minutes after returning home, and then dry them in the sun for preservation. When it gets cold, take out the stored dried horsetails, soak them in cold water and send them. Then use it to cook braised pork, just like the plum dried vegetables used to cook this dish in the south. This sun-dried horsetooth dish is made with braised pork, which absorbs the oil and water in the meat, and the meat is fat but not greasy. The dish absorbs the gravy, which tastes fragrant, bitter and chewy.
It is also good for some people to use it to open soup when the horsetooth dish is fresh and tender. Because after the horsetails are cooked, there is a sticky juice, which tastes a little sour.
Equisetum japonicum has the function of clearing away heat and toxic materials. Rural people all know that Equisetum japonicum can't be eaten too often, just taste it fresh, otherwise it will cause diarrhea. Therefore, people with weak spleen and stomach should not eat horsetooth. Especially for the elderly, the gastrointestinal function is weak, and it is not suitable to eat horsetails.
Portulaca oleracea, as we call it locally, is indeed very common in rural areas. It is found in front of farmers' houses, behind their crops, and beside rivers and ditches. It especially likes slightly wet land, so it is a very difficult weed to treat in rural vegetable gardens. How to get rid of it is inexhaustible, and even herbicides are helpless. Its vitality is very tenacious, and farmers hoe it up by roots. If they don't pick it up and expose it to the sun, it will still revive and grow in the ground, and it will take several days for it to die.
However, this weed is indeed a kind of wild vegetable, which is a kind of plant with both medicine and food. It has been eaten by people since ancient times. Tao Hongjing, a litterateur and medical scientist in Song Dynasty, said: "Ma Amaranth is different from Amaranth, which is born in the ground and is actually fine. It is called purslane, which is also edible and slightly sour." It can be seen that the ancients have known that it is not only a medicinal material for asthma, but also a wild vegetable. Portulaca oleracea tastes smooth and slightly sour. Li Shizhen said: "Its leaf ratio is like a horse's teeth, but its sex is smooth and beneficial like amaranth, hence the name." As a medicinal material, Portulaca oleracea L. can be used as medicine, and is rich in dihydroxyethylamine, malic acid, glucose, calcium, phosphorus, iron, vitamin E, carotene, vitamin B, vitamin C and other nutrients, which can inhibit the absorption of cholesterol in human body, reduce the blood cholesterol concentration, improve the elasticity of blood vessel wall, and is very beneficial to the prevention and treatment of cardiovascular diseases.
As a wild vegetable, purslane is eaten in the same way as most wild vegetables. It is best to blanch it with boiling water first to remove its peculiar smell. There are many ways to eat it, such as single food, side dishes, cold dishes, hot cooking, soup, sauce, pancakes, and vinegar. Both stems and leaves can be eaten, and the best time to eat is before flowering. There are many kinds of side dishes, which are smooth and smooth. The soup is similar to adding starch and tastes better.
Portulaca oleracea leaves are thick, and the best way to eat them is to blanch them and mix them with garlic paste. The method is very simple. Add the cooked purslane with garlic paste, salt, oyster sauce, sesame oil and extremely fresh soy sauce and mix well. It tastes smooth and delicious. However, because it has the effects of clearing away heat and toxic materials, cooling blood and stopping bleeding, it is cold in nature, and it is not suitable for people who are old, weak and weak in spleen and stomach to eat more. Its adverse effects are mainly diarrhea. When I was a child, I ate a lot when I was poor and often had diarrhea. As the saying goes, a good man can't bear three bubbles, so it's best for the elderly and the weak not to eat them.
Portulaca oleracea is one of the most common malignant weeds in rural fields, and people also call it "wasp", "grasshopper", "five elements" and "can't die". Its stems are fleshy, and it can lock the water, as if it will never be dried. There are a lot of purslane in rural vegetable fields!
Summer is the season when Portulaca oleracea grows vigorously. Portulaca oleracea is not afraid of the sun. Even if it is pulled out and thrown into the field for a few days, it will not rot. Farmers hate it, but it has become a seasonal wild vegetable in summer in recent years.
Portulaca oleracea is often sold in the bazaars in the city, in small bundles or in bags. The price is not high, but it is basically one or two yuan. Many people really like it! There are still many ways to eat purslane!
In summer, purslane can often be seen in cold dish stalls. In summer, when the weather is hot and I don't want to eat anything, I want to mix a cold dish and choose it. I accidentally saw purslane.
When I was in my hometown, my family didn't eat purslane, mainly because my mother didn't like it. She said countless times that purslane was sticky and sour. Mainly because she ate too many wild vegetables when she was young, and she ate enough purslane.
Weeds that are not rare in rural areas, once they become wild vegetables, are a bit helpless. I can't help but want to try it. It tastes a little sour, and it's ok.
This is mixed with other cold dishes, but it can also be mixed separately. Just blanch it with boiling water, then soak it in cold water, chop it up and eat it with garlic paste, and the taste is still ok.
Portulaca oleracea can be fried in addition to cold salad. Stir-fried or fried with eggs or shredded pork are all popular ways to eat.
Portulaca oleracea can also be wrapped and steamed like noodles. Usually, it is good to wash Portulaca oleracea, control the water, sprinkle with flour, and then steam it directly in the pot. After it is cooked, pat some garlic and mix it.
Portulaca oleracea can be eaten in the sun besides fresh food. Although fresh purslane is not easy to dry, it is easier to soak it in boiling water first. When blanching purslane, can you put some salt in the water and then control the water? Just dry it in the sun. After soaking dried purslane, chop it up and put pork belly steamed buns on it. It's still quite delicious.
How to eat Portulaca oleracea is what you see every day. Which one do you prefer?