purslane with minced garlic

Work efficiency:

Moisten the intestines and defecate. Purslane is rich in dietary fiber, which is helpful for digestion and defecation. Eating cold purslane in summer can achieve the effect of clearing away heat and detoxification

Method:

1. Wash the purslane 2-3 times, control the moisture, prepare the garlic, peel and smash it

2. Add water to boil in the pot, add purslane, and when the water boils again, take out the purslane and control the water to dry

3. Put the boiled purslane on the chopping board, cut it into small pieces and put it into a large bowl

4. Add vinegar, salt, soy sauce and sesame oil into the bowl, sprinkle with garlic and dried pepper, stir well and you can eat it

Steamed purslane

Work efficiency:

For weight loss and beauty, the energy content of purslane is particularly low. No matter how much you eat, you will not gain weight. Moreover, purslane contains a lot of vitamin B and vitamin C, which has the reputation of "natural antibiotics"

Method:

1. Wash the stems and leaves of Portulaca oleracea and put them on the hedgerow to control the moisture

2. When the water is half wet and half dry, sprinkle a layer of flour, grasp and stir with your hand, and let the flour dip evenly on the purslane

3. Prepare the steamer, add water to boil, open the cover after boiling, and put the stirred purslane in the water

4. Take it out after steaming for 3-4 minutes, sprinkle it with scallion, salt, chili oil, mashed garlic, etc. stir evenly and you can eat it

Scrambled egg with purslane

Work efficiency:

Lower blood pressure, promote diuresis and detumescence. Portulaca oleracea is rich in potassium salt, which can reduce swelling. At the same time, potassium ion can also reduce blood pressure

Method:

1. Wash the fresh purslane, blanch it with boiling water, take it out and drain the water

2. Cut the purslane into small pieces, break up the eggs and smash the garlic

3. Put the oil into the pot, fry the eggs until they are half cooked, and then take them out

4. Pour oil into the hot pot again, put Portulaca and garlic into the pot and stir fry, then add sugar, salt and monosodium glutamate, and put eggs into the pot and stir fry a few times before coming out of the pot

Purslane dumplings

Work efficiency:

Prevention and treatment of heart disease. Purslane is rich in Y-3 fatty acids, which can reduce blood viscosity and dilate blood vessels, so it has the effect of preventing and treating heart disease

Method:

1. Cook the meat and stir it into pieces. Add vegetable oil, salt, cooking wine and ginger powder. Stir well and let it stand for 30 minutes

2. Wash the purslane, blanch it, squeeze out the water, and chop it into fine powder

3. Stir minced meat, purslane and 2 eggs evenly, and add some salt

4. Wrap the stuffing with dumpling skin and put it neatly

5. Add water to the pot, boil it over a high fire, and then add dumplings. After the water boils, add 2 tablespoons of cold water. When it boils for the second time, add 2 tablespoons of cold water. When it boils for the third time, add 2 tablespoons of cold water and then boil it. You can eat it

Cutting method of purslane

Purslane is so delicious, but it can't be eaten in autumn and winter. What should I do? Don't worry, Huahua will teach you to cut purslane at home and burst the pot for minutes. You can pinch, eat and grow every day

1. Pinch some fresh Portulaca branches

2. Cut the pinched branches into small sections, about 5cm each, and keep 3-5 leaves. Then put them in a place with astigmatism and ventilation, and dry the wound for 5-10 minutes

(author: the mountains are green and vibrant. Source: Sina blog)

3. Insert half of the dried Portulaca branches into the pot soil, and pay attention to maintaining a spacing of about 8 cm between the branches

(author: Qianlima, source: stepping on flowers)

4. After the cutting is completed, pour water once, and then put them in a cool and ventilated place for maintenance. When the branches take root and send out new buds, they can be exposed to the sun. Keep watering 1-2 times a week, and you can pinch the branches and eat them in about a month

(author: ycf# source: Netease blog)

5. Portulaca oleracea can be pinched and grown continuously. Pinch the tender shoots at the top, and new buds will be drawn out next to it. You can eat it all year

(author: Xun Yang source: home in Shenzhen)

6. If it's too troublesome to use soil, you can find a big bubble, put it on the water, poke holes in it, put it in purslane branches, and if you get enough light, it will grow luxuriantly. p>