Amaranth Buns Stuffing Tasty Practice:

Prepare half a catty of fresh amaranth, one catty of pork, green onions, ginger, five-spice powder, soy sauce, salt, oyster sauce, sesame oil, cooking wine and other seasonings.

1. first boil a pot of water, the fresh amaranth with water to wash into the boiling water blanch cooked, fished up to dry, chopped and spare;

2. onion, ginger minced, chopped pork;

3. cut amaranth, green onions, ginger, chopped meat, as well as five spice powder, soy sauce, salt, oyster sauce, sesame oil, cooking wine, and so on together in a pot to mix evenly in one direction and stirred vigorously. Stir in one direction, this can make the bun filling taste more tender and not very firewood.

Introduction of Portulaca oleracea

Portulaca oleracea (scientific name: Portulaca oleracea?L.): an annual herb in the order of Staphylinidae, family Portulacaceae, the whole plant is glabrous. Stem procumbent, ambulatory spread, branches light green or with dark red. Leaves alternate, leaf blade flattened, plump, horse-tooth-like, dark green above, light green or dark reddish below; petiole stout and short.

Flowers sessile, blooming at noon; bracts leaflike; sepals green, galeate; petals yellow, obovate; stamens anthers yellow; ovary glabrous. Capsule ovoid; seeds minute, obliquely spherical, black-brown, glossy. Fl. May-Aug, fr. June-Sep.

Produced all over north and south China. Prefer fertile soil, drought-resistant and flood-resistant, strong vitality, born in vegetable gardens, farmland, roadsides, as a common weed in the field. It is widely distributed in temperate and tropical areas all over the world.