Portulaca oleracea, a wild vegetable that has been popular in recent years. In fact, it is a weed in the field, and it is found all over the country. After the rain, purslane will grow wildly and flourish in a few days. Many people will go to the fields and fill the bags in a few minutes. This wild vegetable has high dietotherapy value, and its main dietotherapy value lies in the prevention and treatment of cardiovascular diseases, sterilization and anti-inflammation, which is also called "longevity dish" in China. But it has a sour taste, and it is not acceptable to everyone, which is different from other wild vegetables. Generally speaking, there are two ways to eat purslane, fresh and dry. Boil the purslane, take it out and dry it in the air, and leave it for winter to add meat and steam steamed buns to eat delicious, and the dried purslane doesn't taste so sour. I didn't sun dried purslane this year, but I did sun a lot of Jiangdou Gan horns, which are also used to steam steamed buns or roast meat in winter. There is a large vegetable garden on the roof. Weeds in the vegetable garden always emerge after the rain. If they are not removed in time, they will be more prosperous than vegetables. Except amaranth and purslane, all the other weeds were eradicated by me. Portulaca oleracea and amaranth are not willing to get rid of them. They are good dishes when mixed at will. They are not polluted by nature, and they are addictive once eaten. Cold Portulaca oleracea ingredients: two handfuls of Portulaca oleracea, half a head of garlic, 1 tablespoon of cold soy sauce or light soy sauce, 1 tablespoon of aged vinegar, 1 teaspoon of sesame oil and 3 grams of salt. Specific practices: 1. Pick all the tender stems of Portulaca oleracea and clean them. Portulaca oleracea, which has blossomed and bears black seeds, shows that it is old and unfit for eating. 2. Boil a small pot of water. After the water is boiled, put the purslane in and blanch it until it is slightly soft. 3. Remove the purslane and cool it with cold water. During this period, peel the garlic and cut it into garlic. 4. Drain the purslane and add garlic, soy sauce, aged vinegar, salt, sesame oil and salt. 5. Mix well and serve. Portulaca oleracea has a little mucus and a slight sour taste. I prefer it. Do you like it or not? Tips: 1. Although this purslane is everywhere, it may be on the roadside where everyone passes, but it is not recommended to pick wild vegetables on the roadside, not just purslane. Because the wild vegetables along the road are seriously polluted by automobile exhaust. 2, blanched purslane and then naturally dry for half a day, its sour taste will almost disappear, so friends who don't like it can do this. I am a silent poem, an original author in the field of food, and I have been committed to making the most common ingredients taste the best, so that everyone's three meals a day are more delicious. Welcome everyone to continue to pay attention to me, and welcome everyone to like the collection and forward and leave your valuable comments. Thank you! In addition, this graphic work is silent and original, and it is strictly forbidden to carry and steal pictures from the media. The author reserves the right to pursue legal responsibility. Disclaimer: The above content comes from the internet, and the copyright belongs to the original author. If there is any infringement of your original copyright, please let us know and we will delete the relevant content as soon as possible.