Cold Purslane
Overview
Du Niang said: Purslane contains protein, fat, carbohydrates, dietary fiber, calcium, phosphorus, iron, copper, carotene, vitamin B1, vitamin B2, niacin, vitamin C and other nutrients, especially vitamins such as vitamin A, vitamin C, riboflavin and minerals such as calcium and iron. Its omega-3 fatty acid content ranks first among green leafy vegetables. Purslane is very adaptable, resistant to heat and drought, and can grow normally in both strong and weak light. It is more suitable for growing in warm, moist, fertile loam or sandy loam. In fact, purslane can grow in any kind of soil, can store water, and is resistant to both drought and waterlogging. Like other weeds, purslane is very persistent. It likes fertile soil, tolerates drought and waterlogging, and has strong vitality. It grows in vegetable gardens, farmland, roadsides, and fields. When I was a child, I often saw it in my grandma's vegetable garden. When I bought it, my husband said it looked like a sunflower. If you look closely, it looks very similar. Purslane can be eaten raw or cooked, and the soft stems can be cooked like spinach. But some people don't like its taste, it's a bit sour and a bit slippery. The leaves at the top of the purslane stem are soft and can be cooked like watercress, used in soups or used in sauces, mayonnaise and stews. In addition, cold purslane has high nutritional value and medicinal value, and is known as a natural antibiotic; purslane porridge has a very nourishing effect on the human body, can well improve the color of the skin, and make the skin exude a healthy luster. However, purslane is slippery, and pregnant women are not allowed to eat it because it has a miscarriage effect.
Tags
Ingredients
Steps
-
Cut off the roots of the purchased purslane,
-
Put it into a basin and rinse it with clean water
-
Drain the cleaned purslane, boil a pot of water, put it in after the water boils, add salt and a little vegetable oil, this will not only maintain the color of the leaves, but also make it easier to taste
-
Because purslane is relatively tender, do not blanch it for too long. Remove and drain the water and chop it slightly with a knife
-
Add a little sesame oil and mix well
