The consumption method of wild vegetable purslane

The main ways to consume purslane include cold mixing, stir frying, boiling soup, filling, drying and brewing tea, etc. Purslane is a wild vegetable with medicinal and edible properties, which has the effects of clearing heat and detoxifying, cooling blood and stopping bleeding. Moderate consumption is beneficial for health.

1. Cold Salad

Wash fresh purslane and blanch it in water. Add minced garlic, light soy sauce, vinegar, sesame oil and other seasonings and mix well. Cold salad can maximize the retention of the nutritional components of purslane, with a refreshing and appetizing taste, suitable for summer consumption. Blanching time should be controlled within 1 minute to remove some oxalic acid and avoid affecting calcium absorption.

2. Stir fry

Cut purslane into sections and stir fry with eggs or meat. You can pair it with a little red pepper to enhance the flavor. When stir frying, the heat should be fast to avoid excessive cooking and nutrient loss. Purslane is rich in omega-3 fatty acids, which can improve protein absorption and utilization when paired with eggs.

3. Soup Cooking

Purslane can be cooked in soup with pig liver, lean meat, or made into vegetarian soup with tofu and mushrooms. When cooking soup, it is recommended to add purslane afterwards. Once boiled, turn off the heat to maintain its crispy and tender taste. The mucus component in purslane helps to thicken the soup and has the effect of moistening the intestines and promoting bowel movements.

4. Making filling

Cut the blanched purslane into small pieces and mix them with minced meat, shrimp skin, etc. to make dumpling filling or baozi filling. When making filling, squeeze out the water to avoid affecting the texture of the dough. Purslane is rich in dietary fiber and can be paired with meat to relieve greasiness and promote digestion. It is suitable as a seasonal filling in spring.

5. Sun dried tea brewing

Fresh purslane is washed and dried for storage. When using, take an appropriate amount of boiling water to brew as a tea substitute. Dried purslane tea has a light herbal aroma and is suitable for drinking when the throat is sore. The drying process should avoid moisture to prevent mold from affecting the quality.

When consuming purslane, it is important to choose a pollution-free source. People with spleen and stomach deficiency and cold should not eat too much. Fresh purslane is recommended to be harvested and eaten immediately. After blanching, it can be refrigerated and stored for 2-3 days. Purslane can be included in the spring dietary rotation for daily use, with 2-3 times a week being recommended. Paired with ginger or pepper powder, it can neutralize its cool properties. If used for medicinal purposes, consult a traditional Chinese medicine practitioner. Pregnant women and women during menstruation should use with caution.