Portulaca oleracea is an annual herbaceous plant, the whole plant is hairless, the stems are lying or reclining, spreading on the ground, multi-branched, cylindrical, with light green or belted stems 10-15 cm long. Dark red. The flowering period is from May to August every year, and the fruiting period is from June to September. Purslane is rich in nutrients, and eating it is good for the body. It can not only be used for cold dishes, but also for making soup. Let’s take a look at the recipes for making purslane root soup, the ingredients and ingredients for purslane soup. effect.

How to make purslane root soup: prepare an appropriate amount of purslane, pork bones, crucian carp, tangerine peel, and mung beans. Take the roots of purslane, wash the sediment, boil the pig bones to remove the blood, and set aside for crucian carp. Fry a little in oil, take a soup pot, add an appropriate amount of water, put the prepared ingredients in, simmer over high heat for half an hour, then turn to low heat, wait until the soup is thick in color, add salt to taste after the mung beans are fester.

Purslane is a rare natural high-potassium plant that can maintain normal levels of potassium in blood and body cells. The ingredients of purslane soup generally include: purslane, dragon bones, bauhinia bark, wild chrysanthemums, skullcap, peony bark, Sichuan shoots, etc. The preparation of purslane soup is relatively simple, and it is a relatively warm and tonic recipe, suitable for the general population All are edible. Purslane decoction has the functions of clearing away heat and removing dampness, cooling blood and detoxifying, dispelling wind and relieving itching. Modern pharmacological research shows that purslane has an inhibitory effect on Escherichia coli, typhoid bacilli, dysentery bacilli, etc., and is especially stronger against shigella dysentery bacilli.

Through the above sharing, everyone should have a certain understanding of purslane root soup, and you can try it in your daily life.