Portulaca oleracea, a plant of Panicum in Portulaceae, is a kind of wild vegetable, which is very common in rural areas and can be used as medicine and food. As a medicine, it has the functions of clearing away heat and promoting diuresis, detoxicating, detumescence, quenching thirst and diuresis. As an edible purslane, it has many different ways to eat, so can purslane be used to make cakes or burn meat? Let's have a look.

Portulaca oleracea is a very common way to make cakes. Wash and blanch fresh Portulaca oleracea, take it out to dry, and then chop it up, so as to remove the mucus of Portulaca oleracea, then add eggs, salt, allspice powder and flour, stir well, and put it in an electric baking pan for frying 10- 15 minutes, and the Portulaca oleracea cake is finished. Horseshoe can be made into all kinds of dishes, but purslane itself tastes a little sour and strange, and it tastes sticky. Some people can't accept eating it directly in cold salad or stir-fry dishes, but it is suitable for making cakes or roasting meat.

Pork with purslane can also be regarded as a home-cooked dish, but it is best to cook this dish with dried purslane. First, soak dried purslane in clear water to prepare pork belly and cut it into pieces. After pouring the right amount of oil into the pot, stir-fry the pork belly with medium heat until the meat turns brown, and then stew for five minutes. When the pork belly is golden on both sides, seasonings such as yellow wine, soy sauce, garlic and dried pepper can be added. Stir-fry together and add pork belly. Cover and cook for half an hour.

There are still many ways to eat purslane, and everyone can make it according to their own needs.