Portulaca oleracea is a common wild vegetable, which has the functions of clearing away heat and promoting diuresis, detoxicating and detumescence, quenching thirst and diuresis. It can be used not only as medicine but also as food, and can be used to make purslane cakes, steamed bread, dumpling stuffing and other delicacies, as well as to make buns. So how can we 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 more delicious 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 and 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. The dumpling stuffing made in this way is tender but not very firewood.

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