1, refreshing purslane salad: wash purslane and cut it into blocks of appropriate size. According to your own preferences, you can add cherry tomatoes, walnuts and so on. Sprinkle with spices such as olive oil, lemon juice, salt and black pepper.
2, purslane scrambled eggs: cut purslane into small pieces, mince onion, ginger and garlic, and break the eggs for later use. Cool the oil in a hot pan, add onion, ginger and garlic until fragrant, add purslane and stir-fry, then pour in the egg mixture and stir-fry.
3. Portulaca oleracea powder mixing: wash Portulaca oleracea, cut into small pieces, and cook fern root powder for later use. Put purslane, fern root powder, eggs, garlic paste, soy sauce, salt, sugar and other ingredients into a bowl and mix well.
4. Portulaca oleracea pancake: chop up Portulaca oleracea for later use, beat an egg, cut some chopped green onion and put it in a container filled with Portulaca oleracea. First, mix these materials, pour in a proper amount of flour, add water, watch the consistency of the batter while adding it, add some salt according to the taste, brush a thin layer of oil in the pot, heat it, scoop out a spoonful of batter, spread it out in the pot, and burn it on both sides with low heat!
5. Steamed pork with purslane: Pork is cut into strips 2 fingers wide. Soak Portulaca oleracea one day in advance, cut it into 4-5 long slices and put it at the bottom of the bowl, then add the meat slices, add salt, Chili powder, soy sauce, chicken essence and fermented soybean, and steam the meat in a steamer or pressure cooker for about 40 minutes.