How to make purslane, which is common in rural areas, delicious?

For southerners, because the body is relatively moist, we often drink some herbal tea. Some people feel that herbal tea tastes bad and do not like to drink herbal tea, so they eat some dehumidifying vegetables to remove moisture from the body, and purslane is one of the better wild vegetables. However, some people with cold constitutions should eat as little as possible, or some may have adverse reactions after eating.

Purslane is a very common wild vegetable in rural areas. It can be found almost anywhere in the wild. It can grow tenaciously even in the corner of the yard with only a little bit of soil.

Especially in the vegetable garden, there are so many of them. The farmers just pulled them out, and they grew back in less than ten days, and they were green and shiny. Because when farmers water and fertilize, a certain amount of fertilizer water will be absorbed by purslane. Originally, in the wild natural environment, it grows very quickly. When there is sufficient water and fertilizer, it naturally grows like crazy.

The taste of purslane is not very friendly, it is sour and has a sour taste. How to cook purslane to make it delicious?

1: Spray the water with boiling water once to reduce the acidity of purslane, and then use pepper, garlic, etc. to cover the sour taste. When we cook, we often encounter ingredients that are fishy, ??sour, etc. that are not suitable for the taste. Generally, our approach is to use other ingredients to eliminate or cover up this unsuitable taste, or to use water to remove the smell, etc.

However, purslane is no longer suitable. I have tried using ingredients such as ginger, garlic, chili and star anise to mask the sour taste of purslane. The end result is very bad. And using flying water to remove the sour taste cannot completely remove the sour taste, and it will still affect the taste.

However, if you drain the purslane and then use chili or garlic to cook it, the sourness will be removed and the taste will be great. Everyone can try it.

However, from the perspective of nutrition and dehumidification, it will be compromised after flying in the water.

The acidity of purslane will be greatly weakened by flying into the water once, and then dried in the sun, which will further remove part of the acidity. Boil the soup last, because the cooking time is longer and the acidity will be further removed. The soup that finally came out has no sour taste at all and is very suitable for everyone's taste.

I don’t know much about how to make purslane into pickles, but there is an aunt in the village who has done this. She sent a meal to my house. I feel that the taste is still good and there is no sourness.

Purslane is a wild vegetable that appears relatively late in the year. Now early summer is a good time to eat purslane. Due to people's over-exploitation, purslane is no longer as abundant in the wild as it used to be. Purslane has been purchased at rural markets for 2-3 yuan/jin.

Purslane is rich in nutrients. Each hundred grams of purslane contains 2.3 grams of protein, 3 grams of carbohydrates, and 1 gram of potassium. It is a high-protein, low-carb, and potassium-rich seasonal wild vegetable, and It also contains omega-3 unsaturated fatty acids, which are rare among terrestrial vegetables. Purslane has a unique taste and is suitable for all ages. There are a variety of ways to eat it for everyone to choose from.

My mother would grow some purslane in flower pots on the roof every year and often use it to make vegetable cakes. Wash the purslane, chop it into small pieces, add a little salt and vegetable oil, and mix well. After kneading the dough, roll it into a thin dough pancake, sprinkle the prepared purslane evenly on the dough pancake, and roll it up. Finally, steam it on a steamer and serve. The bread is chewy and the purslane is soft and delicious. You can enjoy it by eating two or three at a time.

You can also make purslane pancakes by adding an appropriate amount of flour to the washed and chopped purslane, mix it into a batter, and fry it in an oil pan. The prepared purslane pancakes are crispy on the outside, tender on the inside, fragrant and glutinous and delicious.

Purslane can also be made into dried vegetables and stored for a long time. Blanch the purslane in boiling water, then remove it, drain it, and place it in a cool place to dry. When eating, you can make purslane buns. Put the dried purslane in a basin to absorb water, then chop it into pieces and mix it with pork filling or other fillings.

Purslane is called purslane in our northern Jiangsu area.

Calamari is an out-and-out weed, and summer is its season of vigorous growth. Purslane has a strong vitality and is not afraid of the sun. It will not rot even if it is uprooted and thrown on the field ridge to dry in the sun for several days. Rural people are not fond of water chestnuts, but in recent years, it has suddenly become a seasonal wild vegetable favored by urbanites.

In the market in the city, we often see people selling water chestnuts, tied into small bundles, or sold directly in plastic bags. The price is not high, basically one, two or three yuan per pound. It looks like a lot of people are buying it.

This seemingly inconspicuous field vegetable in the eyes of rural people, once it enters a big hotel, it suddenly becomes a "darling". The cold purslane sold in the restaurant is priced quite high!

This is all due to everyone's growing awareness of health care. Modern nutritionists have discovered that water chestnuts have high nutritional value and are rich in protein and carbohydrates. And all of them can be used as medicine. They have the effects of clearing the liver and improving eyesight, cooling and antipyretic, diuretic and reducing swelling, and can treat measles and dizziness. It can be said that water chestnut is very beneficial to the body, so it is welcomed by more and more people.

There are many ways to eat purslane. It can be eaten cold alone, stir-fried with vegetables, and some people even use it to make soup. However, using water chestnuts to make soup tastes a bit sour, and not many people like to eat it this way.

In addition to being eaten fresh, purslane can also be eaten dried. Although fresh purslane is not easy to dry in the sun and is sticky and difficult to handle, it will be much better if it is boiled in water. When blanching purslane, you can put some salt in the water, then drain the water and dry it in the hot sun. So we got the dried seeds of horseradish.

In autumn and winter, braised pork with dried water chestnuts is the most delicious. Take out the stored dried cabbage seeds, soak them in cold water and let them rise. Then use it to make braised pork, just like how to make braised pork with pickled vegetables. When the braised pork with water chestnuts is made, the water chestnuts absorb the soup in the meat. The meat is fat but not greasy. The vegetables absorb the meat juice. It tastes fragrant, chewy and chewy. I guarantee you will want to eat it again. eat.

As mentioned before, purslane has many beneficial effects on the human body, but it should be noted that you should not eat too much purslane, as eating too much will cause diarrhea. Therefore, people with weak spleen and stomach should not eat more purslane; pregnant women should eat less; and elderly people with weak gastrointestinal function should pay attention to the amount they eat.

The wild vegetable purslane is actually quite common now, and it is rich in nutrients. It contains malic acid, glucose, vitamin E, etc. It can be made in many ways, including cold dressing, stir-frying, and even soaking in water with beer.

The dried purslane is like prunes and can be made into stuffings for dumplings or steamed buns, or stir-fried with meat. It tastes very fragrant and can even be soaked in tea.

The purslane mentioned earlier is soaked in beer. Mr. McDull has seen old people in rural areas try it. Chop the purslane, soak it in boiling water, and then add beer to wash your hair. The old man said that this can effectively inhibit the growth of white hair.

Or the most classic cold salad, blanch it in boiling water first, rinse it with cold water and set aside. Add minced garlic, millet pepper, salt, chicken essence, sugar, cooking wine, prepare a cold salad sauce, and cook it. Pour some hot oil on the juice, and the delicious cold sauce is ready. Pour it on the purslane. It is crisp, refreshing and extremely delicious.

The above are some of Mr. McDull’s experience in making purslane. I hope it can help you.

When it comes to purslane, some people really like it and some people hate it, because whether it is in the vegetable garden or in the crop field, as long as it rains, the purslane all over the ground can bloom overnight. Come out, piece by piece. If you want to clean up the purslane in the ground, it will take a lot of effort, and it can be said that it is impossible to get rid of it. When hoeing purslane, it is best to choose a day with strong sunlight. Otherwise, even if you hoe it, no matter where it is thrown, as long as there is a little soil, it will still have the ability to take root and sprout on the spot and live again. Therefore, if purslane grows in crop fields, it will also cause a headache for farmers.

Purslane mostly grows around small vegetable gardens. Because small vegetable gardens are frequently watered, the purslane on the edges of the vegetable gardens grows fresh and lush. Every summer, I go to the vegetable garden to pick purslane. Because I prefer to eat purslane, I will not uproot it, but always leave the roots. In this way, after a few days, new purslane will grow again, just like leeks. A new crop will grow again.

Our traditional way of eating purslane is to clean it like other wild vegetables, then blanch it in boiling water to control the moisture, then mix it with minced garlic, sesame oil and other seasonings. Ever since I was a kid, I've seen adults do this. Until now, what people eat most is purslane mixed with garlic paste. However, some people like to use chili oil for cold dressing, but they always feel that it is not as authentic as minced garlic. There is another way to do it. After washing the purslane, just pick off the leaves, stir the eggs and purslane leaves together, add a little flour and salt, stir well, and pour it into the hot oil pan to make pancakes. eat.

For those who like to eat purslane, I wonder if you have noticed that every time purslane is blanched with boiling water, it always feels like the water cannot be squeezed out, and the taste is not very good. Last summer, I visited purslane at a friend's house. I saw that her cooking method was a little different from the traditional cooking method. Instead of blanch the purslane in a pot of boiling water and then soak it in cold water, she directly poured the purslane into the hot pot and stir-fried it. You will soon see that some purslane juice has been stir-fried in the pot. When it feels about the same, scoop it out and put it on a plate to cool down, then use minced garlic or chili oil to cool it. When you eat it like this, it tastes much better.

Purslane is a wild vegetable that is rich in nutrients and has the effect of clearing away heat and detoxifying. Many people in rural areas use purslane as folk remedies to treat diseases. However, I have heard from adults since I was a child that you should not eat too much purslane at one time. Eating too much will cause diarrhea and stomach discomfort. Purslane is cold in nature and it is best not to eat it if the spleen and stomach are weak.

How to make purslane, which is common in rural areas, delicious?

In the past few days, wild vegetables in rural areas have become popular again. If you don’t believe it, take a look online. When you open the webpage, you will see foodies asking: What other edible wild vegetables are there in rural areas during this season? Mulberry leaves How to make delicious food, how to soak mulberries in wine, whether gray vegetables are delicious, and even how to eat purslane, which is common in rural areas, and how to make it the most delicious. So below, the farmer's wife who is also a foodie will share with you how to eat purslane.

This wild vegetable, whose scientific name is purslane, is called grasshopper, purslane, or undead by the sun in most rural areas. It is the most common vegetable in rural fields and orchards. Weeds are grown throughout the country. This weed is extremely adaptable to the living environment and has very tenacious vitality. It likes to grow freely in the fertile soil of our farmers' vegetable gardens and orchards, absorbing the nutrients of crops. Because of its difficult to handle, it affects the growth of crops and we suffer Peasants’ disdain.

But such an unpopular field vegetable has a value that cannot be ignored. Purslane tastes crisp and tender, sour and slippery. If it is eaten as a vegetable, its taste is not very good, but as a nutritional and health food, its value is quite high. Purslane is rich in a variety of potassium salts, vitamins, proteins, fatty acids and carbohydrates, as well as carotene, selenium and other nutrients needed by the human body. These substances have the properties of quenching thirst, diuresis, lowering blood pressure and laxative properties.

This season in the north is also the growing season for purslane germination. June is the peak growth period of grasshoppers, and the grasshoppers at that time are the most nutritious. Purslane has red stems and green leaves. The flesh is relatively thick. Both the stems and leaves can be eaten. There are many ways to eat purslane. It can be made into cold dishes, steamed, made pancakes, or you can dig it home, boil it in water and dry it in the sun. Wrap it and eat it later. When eating it in a wrap, you need to soak it in warm water for a while, then chop it into pieces and add seasonings such as pork belly, peanut oil, ginger, green onions, etc.

However, among the many ways to eat it, the farmer’s sister-in-law thinks that it is best eaten cold or steamed.

Cold purslane: Boil the grasshoppers, soak them in clean water and rinse them several times, then add dried chili peppers and other condiments to blend. The taste is crisp, tender and smooth, with a sour taste. When steaming and eating, dig up and wash the purslane, blanch it in water, drain off the water, cut it into small pieces, then mix in some wheat flour, add salt and a little thirteen spices in it for seasoning , put it on the steamer and steam it for ten minutes and it's ready to eat. However, the farmer's wife feels that eating it wrapped or steamed does not taste as good as cold salad. This may be a matter of personal taste preference. In short, there are many ways to eat it, and you can make it according to your personal preference.

I am Sister Rong, from Shijiazhuang Village, Hebei Province. In our place, purslane will quietly appear after the awns are planted every year. Purslane is everywhere on the roadsides in the fields and in earthen courtyards. Purslane is called "horse lettuce" here, and it is a delicacy that the elderly like to eat. However, in recent years, as the Internet says that eating purslane has many benefits for people, it has become a favorite delicacy among young people. Having said all that, how do you make purslane delicious? Now let me talk about how we make purslane here.

First: Cold purslane

Cold purslane is the most original way to make it. My mother said that when she was a child, she ate cold purslane. Because we were very poor at that time, we washed the purslane, blanched it in boiling water, and ate it directly with salt. If there is garlic, add some minced garlic.

Now that people’s lives are better, they can blanch it in boiling water, chop it into pieces, add sesame oil and minced garlic, add some light soy sauce and chicken essence, and add some salt. The current way of doing it feels like it’s not as authentic as the way it was eaten in the past.

Second: Purslane Steamed Buns

Nowadays, many people use purslane to make steamed buns. The way to make steamed buns is to wash the purslane and blanch it in boiling water. , and then made into stuffing. Then use raw meat and green onions to make a meat filling, marinate it with cooked oil, thirteen-spice chicken essence, and a little salt, then put it together and stir evenly, and then adjust it according to your own taste. The purslane buns made this way are delicious.

Third: Drying purslane to make dried vegetable buns and dumplings

Every summer, when purslane is in season, my mother will pick some purslane, wash and chop it, Knead well before drying in the sun.

Every winter, my mother would make dried purslane into steamed buns with dried vegetables. My mother’s method was to brew the dried purslane with boiling water, then leave it for half a day, and then put the soaked buns into Wash the purslane, make stuffing with Chinese cabbage, and finally wrap it into buns. Because my mother is a vegetarian, there is no meat in it. However, if you like meat, adding some raw minced meat is also a good way to eat it.

In our place, on the fifteenth day of the first lunar month every year, the elderly make dried purslane dumplings. I remember that my mother-in-law said yes, after eating purslane dumplings, I didn’t leave anyone alone. It means that the whole family can live happily together in harmony.

To sum up, because people here love purslane, we can make many kinds of purslane delicacies. Of course, there are also scrambled eggs with purslane, which are also very good. If you also like to eat purslane, then follow Sister Rong’s recipe and try it yourself!

When it comes to purslane, the most common way for rural people to make it is as a salad. To eat purslane, you should pick it and mix it with it when it is tender. First blanch it in boiling water, then put it in water to cool, drain the water, and mix it evenly with fresh flavor, minced garlic, sesame oil, etc. The taste is unique. Of course, if some people are willing to eat spicy food, they can also mix it with chili oil instead of minced garlic.

This seemingly inconspicuous farm vegetable in the eyes of rural people has really become a "favorite" once it reaches a big hotel in the city. I remember that time I went to a restaurant in the city with my friends, and saw this cold purslane dish on display there, and the price was quite high. It can be seen that the value of this ordinary dish has increased after changing the platform.

But I think it’s best to prepare the purslane and save it for autumn and winter to make braised pork. When there are plenty of purslane, pinch some fresh and tender purslane with stems, steam them in a pot for 10 minutes when you get home, and then dry them in the sun for storage.

When the weather gets cold, take out the stored dried purslane, soak it in cold water and let it rest. Then use it to make braised pork, just like the prunes used in this dish in the south. This sun-dried purslane is made with braised pork, which absorbs the oil and water in the meat. The meat is fat but not greasy. The vegetables absorb the meat juice, making it taste fragrant, tang-gen, and chewy.

It is also good to use purslane to make soup when it is fresh and tender. Because after the purslane is cooked, it has a sticky juice that tastes a little sour.

Purslane has the effect of clearing away heat and detoxifying. Rural people know that purslane should not be eaten too frequently, just try it fresh, otherwise it will cause diarrhea. Therefore, people with weak spleen and stomach should not eat purslane. Especially the elderly, whose gastrointestinal function is weak, should not eat purslane.

Purslane, known locally as purslane, is indeed very common in the countryside. It can be found in front of and behind farmers’ houses, in crop fields, and along rivers and ditches. It especially likes slightly moist food. Land, so it is a very difficult weed to deal with in rural vegetable gardens. It cannot be eliminated no matter how hard it is, and even herbicides cannot do anything about it. Its vitality is very tenacious. Farmers hoe it up by the roots. If it is not picked up and exposed to the sun, it will still revive and grow if it is placed in the ground. It will take several days to die in the sun.

However, this weed is indeed a wild vegetable, a medicinal and edible plant that has been eaten by people since ancient times. Tao Hongjing, a writer and medical scientist in the Song Dynasty, said: "Purslane and Amaranthus are the same species. They grow on the ground and are actually very fine. Commonly known as purslane, it is also edible and slightly sour." It can be seen that the ancients already knew that it is not only a wheezing Medicinal materials are also a kind of wild vegetables. Purslane tastes smooth and slightly sour. Li Shizhen said: "The leaves are as thick as horse teeth, but smooth and sharp like amaranth, hence the name." As a medicinal material, the whole plant of purslane can be used as medicine and is rich in content. The dihydroxyethylamine, malic acid, glucose, calcium, phosphorus, iron, vitamin E, carotene, vitamin B, vitamin C and other nutrients can inhibit the body's absorption of bile acid, reduce blood cholesterol concentration, and improve blood vessel walls. Flexibility, very beneficial to the prevention and treatment of cardiovascular diseases.

As a wild vegetable, the way to eat purslane is the same as most wild vegetables. It is best to blanch it in boiling water to remove its peculiar smell. There are many ways to eat it. It can be eaten alone or as a side dish. It can be eaten cold or cooked hot. It can be used to make soup, sauce, pancakes, or marinated in vinegar. Both stems and leaves are edible, but the best time to eat them is before they bloom. There are various kinds of side dishes, whichever is smoother is used. The soup is similar to adding starch and has a better taste.

Purslane has thick leaves. The best way to eat it is to blanch it in water and eat it cold with garlic paste. The method is very simple. Just add the blanched purslane with minced garlic, salt, oyster sauce, sesame oil, very fresh soy sauce, etc. and mix thoroughly. It will be smooth and delicious. However, because it has the effects of clearing away heat, detoxifying, cooling blood and stopping bleeding, and has cold properties, people who are old and frail, or have weak spleen and stomach should not eat more. The main adverse effects are diarrhea. When I was poor, I ate too much and often had diarrhea. As the saying goes, a good man can't bear three drops of water, so the elderly and infirm are best not to eat it.

Portulaca oleracea is one of the most common malignant weeds in rural fields. People also call it "horse beetle", "grasshopper weed", "five elements cabbage" and "never die". Its stems are fleshy and can lock in moisture, as if they will never dry out. There are especially many purslane in rural vegetable fields!

Summer happens to be the season when purslane grows vigorously. Purslane is not afraid of the sun. Even if you pull out the roots and throw them in the field for a few days, they will not rot. Farmers like them. I hate it, but in recent years it has become a seasonal vegetable in summer.

I often see people selling purslane in the markets in the city, in small bundles, or in bags. The price is not high, basically one or two yuan. It looks like a lot of people really like to eat it! There are many ways to eat purslane!

You can often see purslane in cold vegetable stalls in summer. The weather is hot in summer and I don’t want to eat anything, so I just want to mix it with cold vegetables. I was choosing and choosing, and I accidentally saw purslane. .

When I was in my hometown, my family didn’t eat purslane, mainly because my mother didn’t like it. She said countless times that purslane was sticky and not easy to handle, and it was also sour. Mainly because she ate too many wild vegetables when she was young, and she ate enough purslane.

Weeds that are not uncommon in rural areas are a bit helpless once they become wild vegetables. I couldn't help but want to try it. It has a bit of a sour taste, so it's okay.

This is mixed with other cold dishes. In fact, it can also be eaten alone. Just blanch it in boiling water, then soak it in cold water, chop it into pieces and mix it with minced garlic. The taste will still be good.

In addition to being used as salad dishes, purslane can also be eaten stir-fried. Stir-fried or fried with eggs or shredded pork are all popular ways of eating.

Purslane can also be eaten in the same way as noodle dishes, wrapped in it and steamed. Usually, the purslane is washed and drained, sprinkled with flour, and then directly steamed in a pot until cooked. It’s also good to pat some minced garlic and mix it later.

In addition to being eaten fresh, purslane can also be eaten dried. Although fresh purslane is not easy to dry, it can be easier by soaking it in boiling water first. When blanching purslane, can you put some salt in the water to control the moisture and dry it in the sun? Dried purslane is soaked and chopped into pieces, then put into steamed buns with pork belly and eaten. It is quite delicious.

These are the ways to eat purslane that you see every day. Which one do you prefer?