Question 1: How to dry Portulaca oleracea is not easy to dry. In fact, the secret is very simple, that is, killing purslane first and then drying purslane, which has a good dietotherapy and health care effect, but the eating cycle is relatively short. Portulaca oleracea can be preserved for a long time if it is dried in the sun. However, it is not easy to dry purslane. Someone tried drying purslane for two months, but it was still green and full of vitality. So, what about long-term preservation? In fact, the secret is very simple, that is, kill the purslane and then dry it. The common practice is as follows: firstly, wash the purslane, blanch it in salt water for a few minutes, then take it out and drain it, and then dry it in the sun, so that it is easy to dry. 2. Wash the fresh purslane, steam it in a steamer until it changes color, and then dry it in the sun. Thirdly, there is a more traditional practice, which is generally used in rural Anhui. Is to mix Portulaca oleracea, plant ash and water, cover Portulaca oleracea with plant ash, and then put it in the sun for two days.

Question 2: 33 ways to eat dried purslane-dried horsetail buns.

1, the night before, cover it with flour fertilizer and good white flour left over from steamed bread years ago and put it on the windowsill on the heating in the living room, and it will be fine the next morning.

2. soak 200 grams of sweet potato vermicelli in hot water in the morning (see the size of a family's appetite. If there are only two people and the appetite is small, soak 50 grams or 100 grams. )

3. Take out the chopped and sun-dried dried dried horsetails, soak them in hot water for one hour, then squeeze out the water by hand and put them in a plastic shallow pot to control the water.

4, the wok is good, fry 3-4 eggs, and make diced eggs with a shovel.

5. Chop the soft sweet potato vermicelli, put it in a wok, then add the dried ponytail, and then add the chopped onion. If you like ginger, you can add chopped diced ginger, or you can add a small amount of chopped mushrooms or fungus, mainly according to your personal taste. Finally, add soy sauce, sesame oil, vegetable oil, refined salt, chicken essence, etc. Mix well to make steamed buns.

6. Dilute a little alkaline flour with warm water and pour it into the fermented dough. Knead the white flour evenly, knead it into strips, knead it into flour, and roll it into steamed bread.

7. Pack the prepared dried ponytail, put the steamed bread in a steamer, steam it for 20 minutes after the water is boiled, and you can eat it beautifully. Eating this stuffed ponytail is also a potherb steamed bread. Compared with big fish and big meat in spring, you will feel different.

Steamed pork with purslane

1. Soak dried Portulaca oleracea slightly and cut it into 2-3cm long sections;

2. Slice the pork belly into pieces with a thickness of 1 cm, and grab them evenly with a little salt and soy sauce for later use;

3. Heat the wok, add lard and heat to 60% heat. Stir-fry pork belly and serve. Stir-fry Portulaca oleracea with the remaining oil, sprinkle with appropriate amount of Chili powder to adjust salt and mix well;

4. Put the fried purslane at the bottom of the bowl, cover the pork belly on it, add half a bowl of water, steam in a steamer for one hour, (if using a pressure cooker, it will take half an hour) sprinkle with chicken essence and chopped green onion and mix well before eating. Tip: Because Portulaca oleracea is dry, boiling it in water can make it evaporate more easily. Put more oil in this dish. Portulaca oleracea is very oily.

Question 3: How to eat dried purslane? Auxiliary powder 300g, baking powder, pork belly, onion, sweet noodle sauce, sesame oil, soy sauce, chicken essence and edible oil.

step

Drying steps of Maya steamed stuffed bun: 1 1. Boil the baking powder in warm water, add the flour and mix the dough.

Step 22. Knead into a smooth dough and put it in a warm place to wake it up.

The practice of horse tooth steamed stuffed bun step 33. Fermented to twice the size.

Steps 44 of horse-toothed steamed bread. Wash the dried horsetooth steamed bread and soak it in boiling water.

Step 55: Dice pork belly, add sweet noodle sauce, salt, sesame oil, pepper, chicken essence and pickles.

Step 66 of drying purslane steamed stuffed bun. The soaking of Maya steamed stuffed bun is completed.

The practice of horse tooth steamed stuffed bun step 77. Wash and drain.

The method of drying horse tooth steamed buns is step 88. Cut it.

Step 99 of drying horse tooth steamed buns. Cut onions.

Steps of drying Maya steamed stuffed bun 10 10. Put chopped onions, chopped horse teeth and pork together.

The drying method of Maya steamed stuffed bun includes the following steps:111. Stir well to make steamed buns.

Steps of drying Maya steamed stuffed bun 12 12. Take out the dough and knead it into a smooth dough.

Steps of drying Maya steamed stuffed bun 13 13. Knead into long strips.

The steps of drying Maya steamed stuffed bun are 14 14. Flour pulling agent

Steps of drying Maya steamed stuffed bun: 15 15. The steamed stuffed bun skin is thick in the middle and thin at the edge.

Steps of drying Maya steamed stuffed bun 16 16. Stuffing.

Steps of drying Maya steamed stuffed bun 17 17. Wrap willow leaves.

Steps of drying Maya steamed stuffed bun 18 18. Put the steamed stuffed bun in a warm place and wake it up.

Drying steps of Maya steamed stuffed bun 19 19. Heat the steamer and brush the oil with the grate.

Step 2020. Put the steamed bread into the pot.

Drying steps of Maya steamed stuffed bun: 2 12 1. Steam for 20 minutes, simmer for 5 minutes, and open the lid.

skill

1, horse teeth should be washed in advance and then soaked in boiling water.

2. Don't rush to open the pot after steaming, simmer for another 5 minutes, and then open the lid to prevent the steamed buns from collapsing.

Question 4: How to eat dried purslane How to eat the raw materials of dried purslane:

Ingredients: 20g old noodles.

Seasoning: a little salt, a little sesame oil, 250g leek, 8 eggs, a little dried noodles and a little horseface fish.

Steps:

1. Prepare noodles, soak them in hot water and naturally cool them;

2. Add flour to the dough, knead it into dough, then cover the dough with a cloth, tie a towel to the bottom and wait in a warm place;

3. When the dough is honeycomb-shaped, melt a little alkaline flour with a little hot water, then pour it into the cooked flour, rub it hard and cover it for later use;

4. Eggs are scattered for use;

5. Wash dried purslane and vermicelli, soak them in boiling water for about 10 minute respectively, and then chop them up for later use. Wash leek, cut into fine foam, pour into sesame oil and mix well for later use;

6. Pour the oil into the pot until the oil is hot, put the spare eggs into the pot and stir, and turn off the fire after the eggs are solidified;

7. After the eggs are cooled, pour in the cut dried purslane, vermicelli and leek and stir-fry evenly, then add salt and stir-fry evenly, and the steamed stuffed bun is ready;

8. Make buns with dough and leather bag stuffing, and then make water in the pot. After boiling, steam the steamed bread for fifteen minutes, and then you can take it out.

Question 5: How to eat dried purslane? How to eat dried purslane 1? Rooted purslane, washed and drained for later use!

2. Pour an appropriate amount of water into the pot to boil, add 2 tablespoons of salad oil and 2 tablespoons of salt, put the washed purslane into boiling water, remove it and put it into cold water, and quickly pass the cold water several times!

3. prepare rubber bands!

4. Tie the purslane into a small handful with a rubber band!

5. Tie up all the purslane!

6. Remember to fasten it!

7. Hang the tied purslane on the balcony to dry! The temperature is high in summer, and it will dry in about four days! )

8. This is dried purslane!

9. Soak soft one day in advance when eating, and then use it to chop stuffing, wrap jiaozi, make steamed bread, or make steamed meat. It's delicious!

10. The dried purslane should be packed in sealed plastic bags and sealed!

Question 6: Portulaca oleracea 33 ways to eat dried garlic Portulaca oleracea.

Composition:

Portulaca oleracea 400g

Garlic 4 cloves

5 ml soy sauce

Mature vinegar 5ml

Salt 3g

A little sesame oil

Recipe practice:

1. Select weeds and old stems from Portulaca oleracea, wash them, blanch them in boiling water for 30 seconds, and then drain them.

2. Chop garlic and add soy sauce, aged vinegar, salt, sugar and sesame oil to make a sauce.

3. Mix the sauce and purslane evenly.

Question 7: How to eat the dried ponytail? You can make pickles and eat them together, just like cold dishes.

Question 8: How to cook and squeeze dried purslane? Wrapped in jiaozi, steamed stuffed bun and vegetable box with meat stuffing. Everything is delicious, but the meat is a little fatter and tastes better.

Question 9: How to dry purslane? Hello!

Method 1: Wash Portulaca oleracea, scald it with salt water for a few minutes, take it out, drain it, and expose it to the sun.

Method 2: Wash the fresh purslane, steam it in a steamer until it becomes slightly discolored, and then dry it in the sun.

Method 3: Mix Portulaca oleracea L., plant ash and water to cover Portulaca oleracea L. with plant ash, and then take it to the sun for two days.

I hope I can help you, and I hope to adopt it!