Purslane cake(ma chi xian bing )

Purslane cake

Introduction:

"For the knowledge of Portulaca oleracea, please refer to [family] for the young stems and leaves of Portulaca oleracea. [alias] changmingcai, changshuicai and wuxingcao. It is cold in nature and sweet and sour in taste; it enters the heart, liver, spleen and large intestine meridians. Indications: clearing away heat and toxin, promoting diuresis and dampness, dispersing blood and detumescence, removing dust and sterilization, anti-inflammatory and analgesic, hemostasis and cooling blood. Indications dysentery, enteritis, nephritis, postpartum uterine bleeding, hematochezia, mastitis and other diseases. [nutritional composition] the stem and leaf of fresh purslane contain 2.3 G protein, 0.5 g fat, 3 g carbohydrate, 0.7 g crude fiber, 85 mg calcium, 56 mg phosphorus, 1.5 mg iron, 2.23 mg carotene, 0.03 mg vitamin Bi, 0.11 mg vitamin o, 0.7 mg vitamin PP and 3 mg vitamin C23. In addition, it also contains a lot of norepinephrine, potassium, citric acid, malic acid, amino acids and alkaloids

Production steps:

Step 1: wash purslane.

Step 2: Chop purslane, add salt, 1 cup of flour, 1 egg, appropriate amount of water.

Step 3: mix them into batter.

Step 4: preheat the pan with oil, scoop out the batter with a spoon and spread it into cakes one by one.

Step 5: turn the noodles over after they are shaped and fry them slowly. When the fire is high, turn them off properly and then turn them on again. Fry the two noodles into golden yellow.

Materials required:

Portulaca oleracea

Egg: 1

Flour: 1 cup

Salt: right amount

Oil: right amount

Note: Tips: 1. Purslane itself is a little sour, not used to may not get used to the taste. 2. Purslane steamed bun is made of dead noodles, adults and children can not eat too much at a time, in order to avoid indigestion

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Ma Chi Xian Bing