After cleaning the purslane, boil a pot of hot water and pour some cooking oil and salt to ensure the green of the purslane; Pour Portulaca oleracea into boiling water, blanch for about 10 second, take out Portulaca oleracea, air dry, add leek, ginger and garlic and stir fry. It can also be used to make dumplings.

2 drying in the sun to remove sour purslane can remove sour taste.

Most of the sour taste of Portulaca oleracea L. comes from organic acids, so the contents of organic acids and water in Portulaca oleracea L. decreased after sun drying, which led to the decrease of acid hydrogen ion ionization and acidity.

After blanching purslane. It can be preserved by drying in the sun. The dried purslane can be used for stewing meat, chopping for stuffing or making miscellaneous vegetables.

3 making a cake to sour purslane making a cake can remove the sour taste.

When the amount of purslane is small, the sour taste will be lighter, so chop up the purslane, mix it with onion, ginger, garlic, sesame oil and other ingredients, then spread the purslane on the cake surface, roll it up and steam it, and the taste will be better.

4 Wrap in flour and fry it to get rid of the sour taste. Wrapping purslane with flour can remove the sour taste.

Clean Portulaca oleracea, cut into small pieces for later use, beat two eggs in a bowl, break them up, add flour, mix the flour and eggs evenly, add a proper amount of Portulaca oleracea segments, mix evenly, add a little oil to the pot, spread the batter in the pot, shake it into a cake shape, and fry until cooked.