Purslane is known as a "natural antibiotic". Let me recommend some delicious purslane recipes to you!
1. Cold purslane
Ingredients
Purslane 1 Add salt, monosodium glutamate, sesame oil, vinegar, and chili oil
Method
1. Pick the old roots and leaves of purslane into segments, Soak the purslane segments in water and salt for ten minutes and wash them clean;
2. Blanch the purslane segments in a pot of boiling water until they change color, take them out when they turn green, and put them in cold water to cool down for later use;
3. Take a bowl, add MSG, vinegar, chili oil, salt and sesame oil evenly and set aside;
4. Take out the cooled purslane and drain. Drain the water, put it into a container, add the prepared sauce, and stir evenly.
Tips
1. When blanching, do not blanch it for too long, otherwise it will be too soft and lose the original flavor of fresh vegetables;
2 , Purslane is a wild vegetable in summer and autumn. It should only be picked in season and should not be eaten fresh after the season;
3. If you don’t like spicy food, you don’t need to add chili oil.
2. Purslane scrambled eggs
Ingredients
Purslane, salt, 2 eggs
Method
1. Pick the young leaves of purslane and remove the stems.
2. Add salt and two eggs. The eggs are laid by my stupid chickens, and the yolks are extremely yellow. What do you mean by stupid eggs? Chickens grow up eating grains, vegetables and bugs without any new additives.
3. Stir the egg liquid evenly.
4. Heat oil in a large iron pan and brown both sides. Have you seen the big iron pots in our rural areas that are used to burn firewood? Compared with electricity and gas, it is too troublesome. To be honest, I really don’t like using this kind of iron pot that burns firewood.
3. Honey purslane juice
Ingredients
Ingredients: 100 grams of purslane
Seasoning: 20 grams of honey
Method
1. Wash the purslane with warm water and squeeze the juice;
2. Pour the juice into a cup, add white honey and drink .
4. Garlic purslane
Ingredients
300 grams of purslane, 20 grams of garlic, 2 millet peppers, sesame oil, red pepper A little seeds, light soy sauce, vinegar, pepper oil, MSG.
Method
1. Wash the purslane and blanch it in boiling water, then soak it in cold water, take it out and squeeze out the water, and put it on a plate for later use.
2. Cut the millet pepper into rings and place it on the dish. Add light soy sauce, sesame oil, red oil pepper, vinegar, pepper oil and MSG in order.
3. Heat the oil in a pan and saute the minced garlic until fragrant. Pour it over the vegetables and mix evenly.
5. Purslane Pork Soup
Ingredients
150g lean pork, 250g purslane, 2 cloves garlic, appropriate amount of starch, 25g soy sauce 2 tsp refined salt 1 tsp
Method
1. Wash the lean pork, cut into shreds, and marinate with soy sauce and starch;
2. Purteeth Wash the amaranth and cut it off; wash the garlic and pound it into minced meat;
3. Put oil in the pot, heat it up, sauté the minced garlic until fragrant, add an appropriate amount of water, add the purslane and cook until it is six ripe;
4. Add shredded pork, cook, and season with refined salt.
Note
The taste is unique, salty and delicious. It is best to blanch the shredded pork in boiling water before adding it to the soup, so that the soup will be more refreshing.
6. Stewed pork belly with purslane and mung beans
Ingredients
400 grams of purslane, 100 grams of mung beans, 400 grams of pork belly, and 3 slices of ginger.
Method: Wash the purslane; wash the mung beans and soak them briefly; wash the pig's tail and cut into large pieces. First put the mung beans, pork belly, ginger, and ginger into the clay pot, add 2500 ml of water ***10 bowls***, bring to a boil over high heat, then simmer over low heat for about 1 and a half hours, add the purslane, and boil for 20 minutes before adding in Just enough salt. This amount can be used by 3~4 people. ?