Lettuce is purslane. Millet. Born in Yuan Ye, wasteland and fields. The stems are born in spring, mostly lying on the ground, smooth, hairless and reddish. Small leaves opposite, verticillate at the top, all green, sessile. In summer, the yellow five-petal floret opens in the axils of leaves, with the axils backward, bearing fruit and containing black seeds.
There is a saying: "horse lettuce, vegetables in June;" Not bad except dysentery; The disease-free table is sauerkraut, not dry, but business. " In other words, horse lettuce can be used as a herbal medicine to prevent and treat gastrointestinal problems in June. Whole grass is used as medicine. When it is half-blooming (this is the sixth month of the lunar calendar), the whole grass is cut off with a sickle, and the fresh horse lettuce is scalded with boiling water or steamed in a steamer, and then dried, and can be sold to traffickers. There is a saying that "if you don't eat or bask in the sun, you are buying and selling."
As for the cooking method on the table, it is: wash the fresh horse lettuce, blanch it with boiling water, cut it into inches, add sugar, stir it evenly, and eat it in 10 minutes. It tastes sour and numb.
The article of Portulaca oleracea (horse lettuce) in "Medicine Song contains 400 flavors" says: "Portulaca oleracea is cold, green and blind, easy to kill insects and salty." From the perspective of Chinese medicine, horse lettuce tastes sour and cold. Has the effects of clearing away heat and toxic materials, killing parasites and promoting blood circulation, and can be used for treating blurred vision or membrane swelling and pain caused by heat toxicity, and bloody dysentery caused by heat toxicity. In addition, because it can disperse blood, it is used for the treatment of abdominal pain and carbuncle due to blood stasis. In recent years, the bed has been used to treat the intrauterine residue after gynecological curettage (the main signs are that the patient is not visible by color Doppler ultrasound, the patient feels uncomfortable, the patient has large pigment spots on the back of his hand, and his nails are not bright. ), oral 10- 15g, twice a day; Fresh clothes 50- 100g.
First, the name of the dish mixed with purslane
Sichuan cuisine menu
Main vegetables
Practice mixing
sour flavour
Cai Cheng cold dishes
Buy this book from a famous dish in China.
Main materials and auxiliary materials
300g of purslane, 4g of refined salt, 0g of soy sauce 1 0g of vinegar10g, 20g of red oil, 4g of pepper, 2g of sugar, 5g of sesame oil and 0g of monosodium glutamate1g.
Cooking method
1. Pick the old roots and leaves of Portulaca oleracea, wash them with clear water, then cut them into 7 cm long sections with a knife, blanch them in a boiling water pot until they are green, and then take them out and put them in cold water for later use.
2. Take a bowl, add salt, soy sauce, vinegar, red oil, pepper, sugar, sesame oil, monosodium glutamate and other seasonings and mix well for later use.
3. Take out the cooled purslane, drain the water, put it in a container, add the prepared sauce, and stir it evenly to serve.
Process key
1, Portulaca oleracea can be taken out when it is cooked in the pot, and the time should not be too long, otherwise it will be too soft and rotten, losing the flavor of the original fresh vegetables.
2, the knife-edge pepper is fried or fried in a pot, and then the pepper is chopped with a knife, which tastes spicy and fragrant.
3. Portulaca oleracea is a wild vegetable in summer and autumn, which is called longevity vegetable and hemp rope vegetable. It should only be picked in season, not after season.
Flavor characteristics
Soft, smooth and palatable, fresh and slightly sour, it is one of the raw and mixed dishes on the spring lunch table in Sichuan.
Second, the practice of frying purslane:
1. Pick the roots and old leaves of Portulaca oleracea, wash them, cut them into 3cm long sections, blanch them in a boiling water pot, take them out and drain them; Chop garlic and ginger.
2. Put the pot on high fire, add salad oil, heat it to 60%, add minced ginger and garlic, stir fry, add purslane, add refined salt and monosodium glutamate, stir fry evenly, and pour in sesame oil. Serve.