Ingredients: flour 200g, water 100g, purslane 300g, 2 eggs, salt 2g, peanut oil 2 spoons, spiced powder1g.

1. Pour a proper amount of flour into a basin, add water to the flour, then stir it with chopsticks to form a flocculent dough, then cover it with plastic wrap and wake it for 20 minutes.

2. Wash purslane, chop it up and put it in a bowl. Add oil, salt and spiced powder and mix well. Take out the dough, divide it into four equal parts, roll one into thin slices, put it on the pot, and pour in half the stuffing.

3. Beat the eggs in the bowl evenly, cover another pancake, press the edges of the two pancakes with your hands to make them stick together, put them in the pot and bake them on low heat. After brown spots appear on one side, turn it over and bake the other side. Take it out and cut it into pieces and put it on a plate.

Life habit and eating method of purslane;

Portulaca oleracea likes high humidity, drought tolerance, waterlogging tolerance, positive direction, strong viability and fertile soil. Suitable for planting in various fields and slopes, especially in neutral and weakly acidic soils. The germination temperature is 65438 08℃, and the optimum growth temperature is 20-30℃. When the temperature exceeds 20℃, it can be planted in stages and listed one after another. Portulaca oleracea can be eaten as a vegetable. In Compendium of Materia Medica, Portulaca oleracea is classified as a vegetable family, and it is recorded that "people pick more seedlings and sun-ripen them for vegetables". People used to dry it and pickle it.

Portulaca oleracea can be eaten raw or cooked, and the soft stems can be cooked like spinach. But if you are not used to its strong taste, don't use too much. The leaves at the top of Portulaca oleracea stem are soft and can be cooked like watercress. They can be used to make soups or sauces, mayonnaise and stews. Portulaca oleracea can be cooked with shredded radish or mashed potatoes, or with onions or tomatoes, and its stems and leaves can be pickled with vinegar.