How to make dried purslane delicious

How to make dried purslane delicious? Purslane is a green, pollution-free plant that grows in the fields. It is a wild vegetable with a slightly sour taste. Autumn is a heavy harvest season. Clean fresh purslane and boil it in boiling water. Dry in the sun and store in jars for a long time. Take it out and steam it with fresh meat, it tastes delicious! This is a very delicious vegetable.

① How to make dried purslane delicious

1. Soak the dried purslane in water for half an hour, then squeeze out the water for later use;

2. Slice the bacon and place it in a small bowl for later use;

3. Chop the green onion and ginger, and wash the red pepper for later use;

4. Turn on the fire, add oil and heat the pan, then stir-fry the red pepper, then pour in the onion and ginger and stir-fry over low heat.

5. After the aroma comes out, add the purslane and stir-fry;

6. Pour in light soy sauce, sprinkle with salt, put it in the pot and steam it over high heat for about 15 minutes, then it can be served.

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How to eat and cook purslane after drying

② Dried purslane can be used to steam meat

1. Soak the dried purslane in clean water one day in advance. After soaking, take it out and cut it into small pieces of 2 cm long for later use. Then take some fresh meat and cut it into larger slices for later use. In addition, prepare a small amount of chopped green onions and ginger slices.

2. Put oil in a wok, heat it, add chopped green onion and ginger slices and stir-fry until fragrant, then add the meat slices and stir-fry, then add salt, chicken essence, light soy sauce and other seasonings and stir well, finally add the chopped purslane and stir-fry, after taking it out of the pan, put it in a pressure cooker and steam it for about ten minutes before serving.

Dried purslane can be used as bun filling

Dried purslane is also a good choice for making steamed buns filling, but it likes oil more, so it is best to use it together with meat as filling. When making it, soak the dried purslane in advance, then cut it into small pieces, chop the fresh meat into minced meat, and then add chopped green onion and ginger, and then add cooking oil, light soy sauce, five-spice powder and other seasonings. After mixing well, make it into steamed buns directly and steam them in a pot.

Purslane buns

Ingredients: 20g old flour

Seasoning: a little salt, some sesame oil, 250 grams of leeks, 8 eggs, some dried vermicelli, a little horse-faced fish

step:

1. Prepare the dough, soak it in hot water, and wait until it cools down naturally;

2. Add flour to the old dough and knead it into dough. Then cover the dough with a cloth, tie the bottom tightly, put a towel under it and place it in a warm place to wait.

3. When the dough rises to a honeycomb shape, use a little hot water to dissolve a little alkaline flour, then pour it into the risen dough, knead it well, cover it with something and set aside;

4. Beat the eggs and set aside;

5. Wash the dried purslane and vermicelli, soak them in boiling water for about 10 minutes, then chop them for later use. Wash the chives, chop them into fine foam, add sesame oil and mix well for later use.

6. Pour oil into the pan and wait until the oil is hot, add the reserved eggs and stir, turn off the heat after the eggs solidify;

7. After the eggs have cooled, pour in the chopped dried purslane, vermicelli and chives and mix well, then add salt and mix well, and the bun filling is ready;

8. Use the dough to roll out the skin and wrap the filling to make the buns, then add water to the pot. After the water boils, steam the buns for fifteen minutes and they are ready to be served.