As a traditional craft in China cooking, blanching is often used. When cooking purslane, some people will choose to blanch it before cooking, while others will choose to cook it directly. Do you want to blanch the purslane? Do you want to scald the purslane with boiling water?

Whether purslane is blanched or not varies from person to person. If you eat purslane for a short time, you don't have to blanch it. It doesn't matter if you eat it directly or even raw. Portulaca oleracea has certain medicinal value, which can inhibit human hyperlipidemia and hypertension, and also can sterilize and diminish inflammation.

However, purslane contains oxalic acid, which affects the absorption of calcium in the body. If you eat purslane for a long time, it will easily lead to the accumulation of oxalic acid in the body and erode people's body in the body, so it is better after blanching. If you only eat it once or twice occasionally, you can excrete oxalic acid by relying on the normal metabolism of the human body, which will not have much impact on the body, and you don't need to blanch it.

There is another situation, that is, purslane is slightly sticky when not blanched, and its taste is sour and slightly astringent. People who don't like this taste eat boiled purslane, which is more in line with their wishes. Therefore, whether purslane should be blanched or not needs to vary from person to person.