1, fresh purslane can be sealed with plastic wrap and stored in the freezer, so the storage time should not be too long. You can eat it in a few days, or you can directly store it for 3 days.

2. Because Portulaca oleracea grows vigorously only in summer and autumn, it is gone in winter. I want to eat purslane in winter and leave some in summer. In this way, it is necessary to wash purslane for a long time, then scald it with boiling water, soak it in cold water, and dry it for preservation.

3. Blanch dried Portulaca oleracea with hot water, cut into pieces, add meat stuffing, chopped green onion, ginger and other seasonings to make stuffing, and make buns. It tastes very good.