Southerners, because the body is relatively moist, we often drink some herbal tea.

Some people feel that herbal tea tastes bad and do not like to drink herbal tea, so they eat some dehumidifying vegetables to remove moisture from the body, and purslane is one of the better wild vegetables.

However, some people with cold constitutions should eat as little as possible, or some may have adverse reactions after eating.

Purslane is a wild vegetable that is very common in rural areas.

It can be found almost anywhere in the wild. It can grow tenaciously even in the corner of the yard with only a little bit of soil.

Especially in the vegetable garden, there are so many of them. The farmers just pulled them out, and within ten days they grew green again.

Because when farmers water and fertilize, a certain amount of fertilizer water will be absorbed by purslane.

Originally, in the wild natural environment, it grows very quickly. When there is sufficient water and fertilizer, it naturally grows like crazy.

The taste of purslane is not very friendly, it is sour and has a sour taste.

How to cook purslane to make it delicious?

1: Spray the water with boiling water once to reduce the acidity of purslane, and then use pepper, garlic, etc. to cover the sour taste.

When we cook, we often encounter ingredients that are fishy, ??sour, etc. that are not suitable for the taste.

Generally, our approach is to use other ingredients to eliminate or cover up this unsuitable taste, or to use water to remove the smell, etc.

However, purslane is no longer suitable.

I have tried using ingredients such as ginger, garlic, chili and star anise to mask the sour taste of purslane.

The end result is very bad.

And using flying water to remove the sour taste cannot completely remove the sour taste, and it will still affect the taste.

However, if you drain the purslane and then use chili or garlic to cook it, the sourness will be removed and the taste will be great.

Everyone can try it.

However, from the perspective of nutrition and dehumidification, it will be compromised after flying in the water.

The acidity of purslane will be greatly weakened by flying into the water once, and then dried in the sun, which will further remove part of the acidity.

Boil the soup last, because the cooking time is longer and the acidity will be further removed.

The soup that finally came out has no sour taste at all and is very suitable for everyone's taste.

I don’t know much about how to make purslane into pickles, but there is an aunt in the village who has done this.

She sent a meal to my house.

I feel that the taste is still good and there is no sourness.

Purslane is a wild vegetable that appears relatively late in the year. Now, early summer is a good time to eat purslane.

Due to people's over-exploitation, purslane is no longer as abundant in the wild as it used to be. Purslane has been purchased at rural markets for 2-3 yuan/jin.

Purslane is rich in nutrients. Every 100 grams of purslane contains 2.3 grams of protein, 3 grams of carbohydrates, and 1 gram of potassium. It is a high-protein, low-carb, and potassium-rich seasonal wild vegetable. It also contains the smallest amount of terrestrial vegetables.

Some omega-3 unsaturated fatty acids in purslane have a unique taste and are suitable for all ages. There are a variety of ways to eat them for everyone to choose from.

My mother would plant some purslane in flower pots on the roof every year and often use it to make vegetable cakes.

Wash the purslane, chop it into small pieces, add a little salt and vegetable oil, and mix well.

After kneading the dough, roll it into a thin dough pancake, sprinkle the prepared purslane evenly on the dough pancake, and roll it up.

Finally, put it on a steamer and steam it before eating.

The bread is chewy and the purslane is soft and delicious. You can enjoy it by eating two or three at a time.

You can also make purslane pancakes by adding an appropriate amount of flour to the washed and chopped purslane, mix it into a batter, and fry it in an oil pan.

The prepared purslane pancakes are crispy on the outside, tender on the inside, fragrant and glutinous and delicious.

Purslane can also be made into dried vegetables and preserved for a long time.

Blanch the purslane in boiling water, then remove it, drain it, and place it in a cool place to dry.

When eating, you can make purslane buns. Put the dried purslane in a basin to absorb water, then chop it into pieces and mix it with pork filling or other fillings.

Purslane is called purslane in our northern Jiangsu area.

Calamari is an out-and-out weed, and summer is its season of vigorous growth.

Purslane has a strong vitality and is not afraid of the sun. It will not rot even if it is uprooted and thrown on the field ridge to dry in the sun for several days.

Rural people are not fond of water chestnuts, but in recent years, it has suddenly become a seasonal wild vegetable favored by urbanites.

In the market in the city, I often see people selling water chestnuts, tied into small bundles, or sold directly in plastic bags. The price is not high, basically one, two or three yuan per pound, and there are quite a lot of them.

People buy.

This kind of wild vegetable that seems inconspicuous in the eyes of rural people, once it enters a big hotel, it suddenly becomes a "favorite".

The cold purslane sold in the restaurant is priced quite high!

This is all due to everyone's growing awareness of health care. Modern nutritionists have discovered that water chestnuts have high nutritional value and are rich in protein and carbohydrates.

And all of them can be used as medicine. They have the effects of clearing the liver and improving eyesight, cooling and antipyretic, diuretic and reducing swelling, and can treat measles and dizziness.

It can be said that water chestnut is very beneficial to the body, so it is welcomed by more and more people.

There are many ways to eat purslane.