Recently I want to make various weight loss foods, so I thought of this, which is environmentally friendly and has the effect of losing weight.

Hello, the recipe is as follows:

Purslane dumpling stuffing

Pick the purslane, soak it in water and salt for thirty minutes, and then rinse it with water Rinse well.

Bring water to a boil in a pot, add salt and oil, add purslane and blanch it, take it out, soak it in cold water for 10 minutes, and drain the water.

Add salt, thirteen spices, oil, light soy sauce, and minced ginger to the pork filling and stir evenly. Cut the drained purslane into small pieces and add it to the stirred meat filling. Stir a small amount of cooking oil evenly.

In the hot summer, it is best to eat dumplings made with purslane. Purslane itself has the function of clearing away heat and detoxifying. Let’s take a look at how to use purslane to prepare dumpling fillings.

Ingredients

Purslane 1000g

Pork filling 300g

Appropriate amount of sugar

Appropriate amount of onion, ginger and garlic

An appropriate amount of salt

An appropriate amount of cooking wine

An appropriate amount of sesame oil

An appropriate amount of dark soy sauce

Steps

< p> The first step is to remove the roots of purslane and soak it for half an hour

The second step is to blanch the purslane in boiling water, blanch it and drain it and set aside

The third step is green onions and ginger Chop the garlic and pour it into the pork filling, then add sugar, cooking wine, soy sauce and salt, mix well and marinate for about 15 minutes.

Step 4: Squeeze out the water from the purslane, chop it into pieces, and pour it into the prepared pork filling, then add a little sesame oil and stir evenly.

Every family has its own practice. I hope this practice can help you.

Purslane, also known as longevity vegetable, is a kind of wild vegetable. Summer is a good time to eat purslane. Let’s see how to prepare the stuffing:

1. Pork Crush, add soy sauce, chicken essence, pepper powder, salt, mix well

2. Boil the water, blanch the purslane, take it out, and rinse it with cold water

3. Cut the purslane Chop the green onions and mince the ginger

4. Pour the chopped purslane, minced green onions and minced ginger into the pork filling, mix well, and you can start making dumplings

How to make purslane dumplings:

Ingredients: dumpling skins, purslane, eggs, meat fillings

How to make purslane dumplings:

1. Add minced meat and ginger Flour, cornstarch, cooking wine, appropriate amount of salt, stir evenly, then add vegetable oil, stir evenly and let it sit for 30 minutes to allow it to absorb the flavor

2. Clean the purslane, blanch it, remove it, squeeze out the water and cut into pieces Cut into fine powder

3. Mix minced purslane and meat filling together, add eggs and mix evenly, then add appropriate amount of salt to taste

4. Then start making dumplings

5. Boil the water in the pot over high heat, add a spoonful of salt, and put the dumplings into the pot. When the water boils again, add two spoons of cold water. When it boils again, add two spoons of cold water. The third time the water boils, add more After two spoons of cold water, boil it again, and the dumplings are ready

Speaking of purslane, many people who grow in cities may not know much about it, because it is often ignored by people because it grows in the wild. But it is this humble wild vegetable that is rich in nutrients and is called longevity vegetable. Purslane, also called longevity vegetable, has anti-inflammatory, cooling and detoxifying effects. It is a game side dish that people like very much. There are many ways to eat purslane. Fresh purslane can be eaten cold, stir-fried, or cooked into porridge after being blanched. The dried purslane can be used to make steamed buns or mixed with flour to make purslane dumplings, which are healthy and have a unique flavor.

How to make purslane dumplings

1. Add ginger powder, cornstarch, cooking wine, and appropriate amount of salt to the minced meat and stir evenly, then add vegetable oil, stir evenly, and let stand for 30 minutes. It's delicious.

2. Clean the purslane, blanch it slightly, remove and squeeze out the water and cut into fine pieces.

3. After the purslane fine powder is mixed with the minced meat, add the eggs and stir well, then add an appropriate amount of salt to taste.

4. Put the fillings into the dumpling wrappers, pinch them together and place them on a plate.

5. Fire widens water. After the water boils, add a spoonful of salt, put the dumplings into the pot, boil the water again, add two spoons of cold water, boil again, add another two spoons of cold water, boil the water for the third time, add two spoons of cold water, cover it, and start again. When it boils, the dumplings are ready.