Fried purslane(chao ma chi xian )

Fried purslane

Introduction:

"Portulaca oleracea, also known as longevity vegetable, melon seed vegetable and five elements herb, is an annual succulent herb of purslane family. The whole plant is smooth and hairless. It is the most common Chinese herbal medicine and wild vegetable in all ages. Portulaca oleracea is rich in nutrients, including vitamin C, malic acid, citric acid, glutamic acid, oxalic acid and aspartic acid, as well as fat, carbohydrate, crude cellulose and inorganic salt. According to traditional Chinese medicine, purslane is cold in nature. It has the effects of clearing away heat, detoxifying, detumescence, diuresis, cooling blood, lowering blood pressure and diuresis. It can treat urethritis, hematuria, dysentery, icteric hepatitis and gynecological diseases. Modern medicine pays more attention to the development of health care function of purslane. Studies have found that eating purslane often has a therapeutic effect on diabetes and cardiovascular disease

Production steps:

Step 1: remove the roots and old leaves of Portulaca oleracea and wash them.

Step 2: boil some water in the pot, put Portulaca oleracea into boiling water, and blanch in the pot.

Step 3: blanch and drain.

Step 4: rinse the leached purslane under the tap, then put it on the cutting board and cut it into small pieces. Cut ginger slices.

Step 5: put sesame oil in the pot and heat it to 60%. Stir fry ginger slices.

Step 6: add purslane to stir fry.

Step 7: sprinkle a little salt and stir fry evenly.

Step 8: take out the pot and put it on the plate

Materials required:

Purslane: right amount

Ginger slices: 3

Sesame oil: right amount

Salt: a little

Note: after blanching, rinse carefully, the taste of purslane will go away with the water, so this step must not save ha. Portulaca oleracea has obvious exciting effect on the uterus, so pregnant women should not eat, people with spleen and stomach deficiency should eat less.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Original

Chinese PinYin : Chao Ma Chi Xian