Portulaca oleracea L., also known as "Five Elements Grass", "Sour Grass" and "Longevity Grass", is a common wild vegetable, and its stems and leaves are edible. Before eating, you must first blanch with boiling water to squeeze out astringent juice, and then use it for frying, mixing, retting soup, etc. The whole plant of Portulaca oleracea contains methyl adrenaline, coumarin, flavonoids, cardiac glycosides and so on. Has antibacterial and hemostatic effects. Traditional Chinese medicine believes that it tastes sour and cold, and can clear away heat and toxic materials, promote blood circulation and reduce swelling 1. Clean fresh Portulaca oleracea, remove and drain, and directly add seasoning to stir fry. 2. Dehydrate Portulaca oleracea, dry it in the sun, and then stir-fry, so that the fried dishes taste a little pickles. 3. Dehydrate and dry Portulaca oleracea for 3-5 days until it is completely dry, which is beneficial to long-term storage and can be taken with you. When eating, you can boil it in water, steam or burn it with meat after washing, similar to the practice of "steaming meat with dried plum vegetables". 4. Purslane snail porridge Soak the snail for 20 minutes, wash it, put it in boiling water, cook it with slow fire until the snail meat changes color, take it out, pick out the snail meat and chop it with a knife for later use. After the porridge is cooked, pour in purslane, continue to cook for a few times, immediately add the snail meat, add monosodium glutamate and stir well. 5. Cold-mixed Portulaca oleracea first, remove the roots and leaves from Portulaca oleracea, wash it with clear water, blanch it thoroughly in a boiling water pot, rinse it with clear water for 2-4 times, cut it into sections with a knife, put it in a plate, add seasonings such as garlic paste, sesame oil, soy sauce and monosodium glutamate, and stir it evenly with chopsticks. 6. Mung bean purslane soup First put mung beans into the pot and cook for 15 minutes. Then add Portulaca oleracea and garlic, cook for 1-2 hours until the lean meat is soft and cooked, and add lard, refined salt and monosodium glutamate to taste. In addition, you can also make purslane steamed stuffed bun, purslane shepherd's purse porridge, purslane scrambled eggs, purslane gordon euryales and thin broth. In recent years, a research institute of the United States Department of Agriculture has conducted long-term research on Portulaca oleracea. It is found that the stems and leaves of Portulaca oleracea L. contain a kind of nutrient substance that is extremely important to human body: "SL3- fatty acid", which is an important component for forming cell membranes, especially those of brain cells and eyes. It used to be thought that this fatty acid was only stored in fatty marine fish, such as sardines, mackerel and saury. This unexpected discovery has added a new source of highly nutritious food to human diet. 100 ml purslane juice contains about 200 mg of SL3. Compared with marine fish, it is not inferior. In addition, purslane also contains vitamin E and carotene, both of which are natural antioxidants. They can effectively prevent the damage caused by free radicals to human tissues, and have the functions of anti-aging, preventing coronary heart disease, preventing cancer and obesity. Nowadays, Portulaca oleracea with its rich nutritional value and unique Shan Ye flavor is heading for the family dining table. Some food stores and restaurants in Europe have begun to supply various purslane foods, including purslane salad, purslane sandwich, purslane sauce for table, etc., which are known as green foods.