Portulaca oleracea is a common wild vegetable, which has the functions of clearing heat, promoting diuresis, detoxifying and detumescence, quenching thirst and diuresis. It can be used as medicine and vegetable, and can be used to make purslane cakes, steamed bread, dumpling stuffing and other delicacies, as well as steamed buns. So how to make stuffed purslane buns delicious? Let's take a look.

There are many different ways to make steamed stuffed buns with purslane. You can add eggs, mushrooms and other materials to make vegetarian stuffing, or you can add pork to make meat stuffing. Because purslane tastes sour and sticky, adding pork tastes heavy and greasy, which can neutralize the sour taste of purslane itself. Some people think it will be better to make steamed buns with purslane and pork. Specific practices are as follows:

Prepare half a catty of fresh purslane, one catty of pork belly, onion, ginger, spiced powder, soy sauce, salt, oyster sauce, sesame oil, cooking wine and other seasonings.

1. First boil a pot of boiling water, wash the fresh purslane with clear water, blanch it in boiling water, pick it up, dry it, and chop it up for later use;

2. Chop onion and ginger, chop pork belly;

3. Add chopped purslane, onion, ginger, minced meat, spiced powder, soy sauce, salt, oyster sauce, sesame oil, cooking wine, etc. Put it in a pot and stir it in one direction. This will make the dumpling stuffing taste tender and not too firewood.

In this way, the purslane steamed stuffed bun is finished. Generally speaking, purslane has a good taste and taste when used to make steamed buns.