Purslane has a sour taste, and not everyone likes to eat it, especially those who are afraid of being sour. However, it is rich in nutrients, which does not prevent it from becoming a popular food. A mountain vegetable in summer and autumn. Purslane is rich in carotene, vitamin B1, vitamin B, vitamin C, riboflavin and other nutrients. Contemporary research has found that purslane has a strong inhibitory effect on Helicobacter pylori, Escherichia coli, etc., so patients with gastrointestinal diseases can also eat more.

It is also beneficial to cardiovascular and cerebrovascular diseases such as high blood pressure and atherosclerosis. Because purslane has not been widely popularized and cultivated, there is generally no concern about pesticide residues in purslane. It is a natural green and healthy vegetable. After being soaked in water, it is dried and used to steam steamed buns and make dumplings, which are particularly fragrant. 2. Clean and cut into 1cm sections, add salt, thirteen spices, green onions and wheat flour, mix well, steam in a pot and add some minced garlic or cook it slowly on the electric pancake stall over medium heat.

The steamed version is healthier and the cooked version is crispy and delicious. You can also stir-fry seaweed (only after boiling water), mix with cold dishes, and cook raw eggs. In short, purslane is not only delicious but also has the effect of detoxifying and cooling blood. It is a vegetable and fruit that can be used both as medicine and food. Purslane is a very good wild vegetable or a kind of medicinal herb. It has good intestinal flora for acute enteritis. Shandong people like to mix purslane with sesame juice and garlic. Now is the time to eat purslane. It is especially delicious when mixed with cold dishes or steamed.

Rinse the purslane, add water, and mix it with minced garlic and chili powder. It is like making a cold dish, but do it as little as possible. It is best to finish it after one meal. It tastes sour and has the effect of lowering blood fat and blood lipids. It can also be blanched in water and used as a cold dish or stir-fried. Every time you pick the purslane, put it in a pot and blanch it in water. After it is cooked, hang it up. Dry it and then store it and eat it anytime and anywhere. This thing strengthens the spleen and stomach. It is very good for people who have no appetite. It can be minced and stuffed to make dumplings and steamed buns. It tastes good.