Actually, in our daily life, many people don’t know how to eat it. They always think that big fish and meat are good, but this idea is very wrong. There is a kind of dish that is everywhere in the countryside, and many people don’t pay attention to it, but it is full of treasures. Eating more of this dish after the beginning of autumn and eating less big fish and meat is definitely very good for our health. So what is this dish?
This dish is purslane . Wild vegetables such as purslane are really very common in rural areas, and almost as long as they are in a piece of wild land, there must be purslane. The leaves of purslane are relatively plump and tender, moist and juicy, and taste very good. Of course, many friends also ask, purslane is a wild vegetable, does it have high nutritional value? The answer is yes. The nutritional value of purslane is very high. Let me introduce the nutritional value of purslane and some edible effects to you in detail.
Purslane is a plant that is both medicinal and food-friendly, which is enough to illustrate its nutritional value and edible effect.Purslane can clear heat and detoxify, and it has a very strong inhibitory effect on many bacteria, so it has the title of natural antibiotics. In addition to clearing heat and detoxifying, purslane can also nourish blood and reduce swelling. Why does purslane have so many edible effects? This is because purslane is very rich in dihydroxyethylamine, malic acid , glucose , calcium, phosphorus, iron, carotene , vitamin B, vitamin C and other nutrients. To sum up, purslane is a natural and good vegetable medicine. There are many ways to make purslane. Today I will share with you a very delicious recipe. Let’s take a look.
Ingredients required: purslane, flour, salt, cooked oil, shallot, ginger, salt, pepper, oyster sauce, cooking oil
Specific cooking steps:
1. Purslane must eat the freshest, so we prepare an appropriate amount of purslane that has just been pulled out of the ground, pick it first, remove its hard knot, after picking it, put it in a basin, add an appropriate amount of clean water and wash it, wash it, control the moisture, take it out and put it in a vegetable basket.
2. Boil water in the pot in advance, add a little cooking oil and salt, put the washed purslane in the pot and blanch it. Blanch it to remove the oxalic acid inside, blanch it for about one minute and take out the water, put it in , cool it into and soak it for a while.
3. Add 300 grams of flour below, add a little salt to the bowl and stir evenly, add boiling water to scald noodles, stir while pouring, then add cold water to continue stirring, add a little cooked oil when it is flocculent, knead it into dough, knead the smooth dough and move it to the chopping board and knead it again, knead it smoothly, and after kneading it, it becomes a long strip.
4. Cut the long strips into pharmacies, take a pharmacy, knead them, knead them into balls and flatten them. The purslane has been soaked. Dry the water and remove them, put them on the chopping board and chop them, try to cut them into pieces, put them into a bowl, add the chopsticks and chopped chopped green onion and minced ginger, add 88 white salt, pepper, and oyster sauce, and stir well with chopsticks.
5. First touch the cooking oil on the chopping board, take out a dough, press it into a round dough with your hands, press it as thin as possible, and place the adjusted filling on it. Close the mouth like a bun, pinch it while putting it in, and finally pinch it tightly, and the green body is ready.
6, electric baking pan is preheated, brush with cooking oil, put the prepared green body after the oil is heated, brush oil on the top, cover with lid, turn it over appropriately, and bake it into two sides golden brown, then put it out of the pot and put it into a plate.
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