Pancake is a delicious food that many people like to eat. Different pancakes have different raw materials and bring different tastes. Ordinary pancakes are vegetables in the form of leaves. Portulaca oleracea, as a kind of potherb with unique taste, is not so conventional when used to make pancakes. How to cook purslane pancakes, how to eat purslane and how to cook it?

In fact, Portulaca oleracea and other vegetables are only different in taste and nutritional efficacy, so there is no need to make a special distinction in eating. Using purslane to make pancakes can be used as a side dish of pancakes like other vegetables and rolled in pancakes. According to personal taste, it can be directly chopped and eaten raw, fried and made into pancakes, or mixed with diced meat to make pancake stuffing.

Portulaca oleracea can not only be used as pancake stuffing, but also be chopped and put into pancake mixture as pancake skin. As a cake crust, Portulaca oleracea is best not to fry, but to chop it directly and mix it with flour and eggs, or chop it after blanching to avoid nutrient loss caused by repeated high temperatures. Adding purslane to pancake skin will make pancake skin more crispy and unique in taste.

However, ordinary pancake skins are slightly sweet. When adding purslane to pancake skin, you need to pay attention to whether the taste is your favorite. When using purslane as pancake stuffing, the taste of raw purslane is also slightly different, which may not be acceptable to many people. In the specific processing process, we need to choose the addition amount of purslane according to the taste and choose the appropriate cooking method to process purslane as filling.