Portulaca oleracea is a common wild vegetable in rural areas. Now it is rare in many places, and even many people may not have eaten this plant, so they don't know how to use Portulaca oleracea. Portulaca oleracea is commonly used for making soup, especially in Guangdong. So what does Portulaca oleracea head soup go with? Let's take a look at how to make pork bone soup.

Portulaca oleracea head can be used with bone foods such as pig bones to make soup, which can supplement calcium and vitamins needed by the body. You can also cook soup with crucian carp, whitebait, etc., and it is also possible to add barley mung beans when cooking soup. Generally, there is no food in Portulaca oleracea, so you can eat it with confidence.

the method of cooking pork bone soup with purslane head and coix seed: prepare 25g purslane head, a handful of coix seed, a handful of lentils, and 3~5g of keel or ribs. First, put the coix seed in a pot and fry it until it is slightly yellow, then put it in a soup pot, and put the lentils in after cleaning. Clean the purslane head, cut it into small pieces and put it in a soup pot. After cleaning the pig bones, put it in blood water, add a proper amount of warm water.

Portulaca oleracea decoction can clear away heat and fire, nourish blood and nourish yin, which is beneficial to improving physical fitness and preventing infectious diseases.