Delicious recipes for purslane

1. Cold Purslane Salad

Ingredients: a handful of purslane, salt, MSG, sesame oil, vinegar, and chili oil.

practice:

1. Pick the old roots and leaves of Purslane into sections, soak them in clean water with salt for ten minutes, and wash them clean.

2. Put the purslane segments into a boiling water pot and blanch until they change color. When they turn green, take them out and put them into cold water to cool for later use.

3. Take a bowl and put MSG, vinegar, chili oil, salt and sesame oil in it and mix them evenly for later use.

4. Take out the cooled purslane, drain the water, put it into a container, add the prepared sauce and stir well.

2. Stir-fried purslane

Ingredients: 500 grams of purslane, 30 grams of salad oil, 3 grams of salt, 2 grams of MSG, 5 grams of ginger, 10 grams of white garlic, and 5 grams of sesame oil.

practice:

1. Remove the roots and old leaves of Purslane, wash them, cut them into 3 cm long segments, blanch them in boiling water, remove them and drain the water; chop the garlic and ginger.

2. Place the pot on high heat, add salad oil and heat until 60% hot, add ginger and minced garlic and stir-fry until fragrant, then add purslane, add salt and MSG, stir-fry evenly, drizzle with sesame oil, and serve.

3. Purslane Scrambled Eggs

Ingredients: purslane, salt, 2 eggs.

practice:

1. Pick the young leaves and remove the stems of Purslane.

2. Add salt and two eggs.

3. Stir the egg liquid evenly.

4. Heat oil in a large iron pan and fry both sides until golden brown.

4. Garlic Purslane

Ingredients: 300 grams of purslane, 20 grams of minced garlic, 2 chili peppers, sesame oil, a little red pepper, light soy sauce, vinegar, pepper oil, and MSG.

practice:

1. Wash the purslane, blanch it with boiling water, then soak it in cold boiled water, take it out and squeeze out the water, put it on a plate for later use.

2. Cut the chili pepper into circles and place them on the dish. Add soy sauce, sesame oil, red chili pepper, vinegar, pepper oil and MSG in sequence.

3. Heat oil in a pan, stir-fry minced garlic until fragrant, then pour over the dish and mix evenly.

5. Purslane and Shredded Pork Soup

Ingredients: 150 grams of lean pork, 250 grams of purslane, 2 cloves of garlic, appropriate amount of starch, 25 grams of cooking oil, 2 teaspoons of soy sauce, and 1 teaspoon of fine salt.

practice:

1. Wash the lean pork, cut into strips, and marinate with soy sauce and starch.

2. Wash and pick the purslane, then cut it into pieces; wash and mash the garlic.

3. Heat oil in a pot, sauté minced garlic until fragrant, add appropriate amount of water, add purslane and cook until half cooked.

4. Add shredded meat and cook until done, then season with salt.

6. Purslane, mung bean and coix seed soup

Ingredients: 20 grams of mung beans, 20 grams of coix seeds, appropriate amount of rock sugar, purslane.

practice:

1. Wash coix seeds and mung beans, soak them in clean water overnight.

2. Add 3 cups of water to the coix seed and put it into the pot. After boiling over high heat, switch to low heat and cook for half an hour. Add mung beans and cook until cooked.

3. Finally, add purslane and a little rock sugar to season.