Purslane is one of the most common wild vegetables in summer. You can see it no matter in the fields or on the side of the road. It is a very tenacious wild vegetable. If most plants are affected by the sun, When exposed to the sun, it will start to wilt after a while, but purslane is different. Even if it is uprooted and placed in the sun, it can resist it for a long time. Therefore, the older generation says that purslane is the closest relative of the sun and is not afraid of the sun. It is also called "sunflower" due to its exposure to the sun.

Despite its ugly appearance, purslane is rich in nutrients such as vitamin E, vitamin C, carotene and various minerals. Purslane is cool in nature and can cool down the heat, so it is a must-have in summer. The wild vegetables we get, purslane, are sweet and have no other odors. If you see it on the roadside, it is better to dig some and take it home. Whether it is making buns, dumplings, pancakes or stir-fries, it is a delicious meal. There happened to be a few purslane plants growing next to the vegetable garden. I picked them, rinsed them, and simply fried them with eggs. The fresh fragrance of the eggs and the fragrance of the purslane perfectly blended together. It had a unique taste. It was delicious after a while on the table. After eating it up, I will share with you how to make scrambled eggs with purslane.

Ingredients: 1 handful of purslane, 2 eggs, 4 cloves of garlic, 1 spoon of oyster sauce, 1 spoon of light soy sauce, appropriate amount of starch, salt and chicken essence.

1. Wash the purslane in clean water without cutting it. Add an appropriate amount of water, a small amount of salt and oil to the boiling pot. After the water in the pot boils, add the purslane and cook for about 3 minutes. Take it out, immediately put it into cold water to cool down, and drain it.

2. For scrambled eggs, prepare two eggs and break them into a bowl. Add an appropriate amount of salt according to your own taste and quickly break them up with chopsticks to combine the salt and egg liquid. Pour into the hot oil pan. Add the egg liquid, stir-fry until it is set, then scoop it out, flatten the garlic with a knife, peel off the skin and chop it finely.

3. Heat up the oil in another pan, add minced garlic, stir-fry until fragrant, pour in the blanched purslane, and stir-fry for about 30 seconds.

4. Pour in the scrambled eggs and stir-fry evenly. Use light soy sauce, oyster sauce, a small amount of starch, an appropriate amount of salt and chicken essence to make a sauce. Pour it into the pot and stir-fry again for 30 seconds. Let the purslane and eggs fully blend with the sauce, and it's ready to serve.

Purslane has a very strong vitality and good taste. It is a wild vegetable that the older generation likes very much. Now is the peak growing season of purslane, so you can pick some and take them home. If you can’t eat them all at once, After finishing, you can blanch the purslane, squeeze out the excess water, wrap it in plastic wrap, and put it in the refrigerator to freeze. It is very convenient to eat as you go.