Portulaca oleracea is a common wild vegetable, which not only has the medicinal value of clearing away heat and promoting diuresis, detoxifying and reducing swelling, but also can be used for cooking, and even Portulaca oleracea can be used as dumpling stuffing or dumpling stuffing. So what is the best way to eat purslane dumpling stuffing? What's delicious in Portulaca oleracea and jiaozi? Let's find out.

Portulaca oleracea can be made into dumpling stuffing in many different ways, and different ingredients can be matched according to personal preferences, such as:

1. Mix with pork, chop pork, onion and ginger together for later use, then clean Portulaca oleracea, cook in boiling water, air dry and chop, add chopped pork, salt, pepper, oyster sauce, soy sauce, cooking wine and other seasonings and stir well.

2. Mix with the eggs, break the eggs and fry them in a pot for later use. Clean Portulaca oleracea, blanch in boiling water, dry and chop, then add salt, thirteen spices, chicken essence, oyster sauce and other seasonings and stir well.

3. Matching with carrots: firstly, wash Portulaca oleracea, blanch it with boiling water, dry it and chop it for later use, then chop the carrots and take them out together with the cut Portulaca oleracea, then add salt, chicken essence, allspice powder, oyster sauce and other seasonings and stir well.

Dumplings made of purslane and pork are more delicious. As for the best way to eat, it depends on personal taste.