Walking and digging wild vegetables in the morning are delicious for exercise and fitness. July is the best season to eat purslane. At this time, the purslane is tender and juicy, and it will break when you break it gently, which is also very attractive to look at. I woke up early this morning, carried a plastic bag and set off. Portulaca oleracea has high requirements for soil environment. Overalkaline areas are not conducive to the growth and development of Portulaca oleracea, and fertile farmland is the most ideal area for harvesting Portulaca oleracea .. Going out from the community, traveling south and north, and strolling around, the air in the morning is really good, and it smells sweet. Walk fast all the way, sometimes for two short runs, about 40 minutes, to the cornfield in the suburbs. From a distance, you can see a piece of purslane, and the newly drawn branches are swaying in the breeze.
Some leaves of Portulaca oleracea are relatively small, while others are relatively large. Try to harvest this kind of purslane with relatively large leaves and grow as upright as possible. These leaves are smaller and look more delicate. Just looking carefully, I suddenly found that the top has grown flowers and bones now, which is relatively old. Don't be fooled by this illusion that this kind of leaf is relatively large, but it is very tender when it is tall and thick. In a short time, I received a big bag, weighing three or four pounds. Along the way, I not only exercised, but also harvested so many fresh purslane vegetables and inhaled fresh air. It must be very special.
Portulaca oleracea has so many benefits to human health, so what are the delicious practices? Cold purslane. Select the newly picked purslane and clean it. Fill the pot with water, keep it boiling, add 3 grams of salt and 5 grams of cooking oil, and pour the water to make the purslane vegetables especially green and fresh. Soak in water 1-2min, and take it out immediately after the water boils again. Cold boiled water is too cold, and the water is drained. 1 head garlic, mashed into minced garlic, added with 15g delicious fresh soy sauce, 20g fragrant white vinegar, 3g white sugar, 1g chicken essence powder, 10g oil consumption and 5g sesame oil, and made into flavor juice. Pour the supercooled purslane into water and stir well. It's a refreshing cold dish in summer.
Purslane steamed stuffed bun is also the most classic way to eat purslane. I still remember when I was a child, after blanching purslane in summer, dried purslane was a valuable food in winter. The dried purslane reverts to its circular shape and is cut into powder. Serve with lean meat, a small piece of tofu, sweet potato vermicelli, Chinese cabbage, and then drizzle with ginger and garlic, adjust the taste and wrap it into meat buns, and you can enjoy a winter. In the era of material shortage, dried purslane buns must be the most tender taste in children's eyes, bearing the memories of generations.