Then, how can fresh purslane be preserved well?
Cut off the roots of the dug purslane with scissors, and then wash it with cold water for many times until it is clean; Put the cleaned purslane on the chopping board, cut it into small pieces with a knife and put it in a basin for later use; Or directly omit this step and proceed to the next step; Boil the pot with water, pour the boiled hot water into the basin, and stir it evenly with a colander to make it heated evenly. After blanching 1 min, take it out and drain it; Put the blanched purslane on a clean mat, spread it evenly by hand, put it in a sunny place, naturally dry it, and put it in a fresh-keeping bag for storage. The dried purslane is more fragrant, and it can be used for stews, pies, steamed buns, etc. in winter, all of which are particularly delicious. Portulaca oleracea is delicious, nutritious and delicious, and now it's just the season, so friends with ideas can start to operate it. However, it should be noted that the dried purslane needs to be soaked in warm water for 2-3 hours before cooking. The soaked purslane will not be too dry and taste better.
There are also some vegetables that can be dried or pickled and left for winter, which is also a good choice. For example:
eggplant Clean the eggplant first, and then steam it in the pot. You can cut into pieces and expose them to the sun, or you can directly tie two eggplants together with a rope and then dry them on a shelf. ? Beans can be dried and stored, and can also be pickled and eaten. Sun drying is similar to eggplant, but it only needs to be steamed to 7 minutes. Pickling method: wash the beans and control the moisture for later use; Put salt, star anise, crystal sugar, pepper and dried pepper in the pot, boil with clear water to make marinade juice; Put the drained beans into a clean jar, pour in the marinade juice, cover it, and eat it in 3-5 days. What's your favorite food for winter in your home? Welcome everyone to comment and share.