Autumn is a good time to dry vegetables because of its dry weather and long sunshine time. Every early autumn, my family will dry some dried vegetables and store them for consumption when there are few vegetables in winter. Like eggplant, cowpea, lentil, purslane and so on. , can be dried. Among these dried vegetables, purslane is my favorite! After drying, this dish is much more delicious than fresh one. It's really easy to bask in 30 Jin at a time!

Portulaca oleracea, also known as "longevity vegetable", is a kind of wild vegetable with extremely tenacious vitality! In rural fields, it can be seen everywhere. Every autumn, my family will dig 30-50 kilograms of purslane and go home to dry vegetables. Portulaca oleracea as a common wild vegetable has high nutritional value! Portulaca oleracea is rich in diethanolamine, carotene, malic acid, Omega-3 fatty acids, vitamin B, vitamin C, vitamin E, glucose and trace elements such as calcium, potassium, phosphorus and iron.

Among them, the content of omega-3 fatty acids ranks first among all kinds of plants. Omega-3 fatty acids can not only inhibit the absorption of bile acids, reduce the concentration of cholesterol in blood, but also improve the elasticity of blood vessel wall, which is of great benefit to the prevention and treatment of cardiovascular diseases. In addition, purslane has a strong inhibitory effect on Shigella dysenteriae, Escherichia coli and other bacteria, and is known as "natural antibiotic" and "intestinal cleaner". Eating purslane often has the effects of clearing away heat and toxic materials, lowering blood sugar, lowering blood pressure, protecting gastric mucosa, preventing and treating heart disease, and beautifying and slimming!

Braised pork with purslane

Prepare ingredients: dried purslane, pork belly (with skin), onion, ginger, star anise, white sugar, chicken essence, soy sauce, oyster sauce, cooking wine, soy sauce, tofu, pepper and cooking oil.

Detailed practice:

1. Put the dried Portulaca oleracea into a pot, soak it for 30 minutes, wash it, drain it, cut it into small pieces, take a piece of pork belly with skin, wash it, put it into a pot, add a proper amount of water, onion, ginger slices and cooking wine, cook it with strong fire for 30 minutes, take it out, let it cool, and drain it.

2. Fill the hot pot and heat it. Put a layer of soy sauce on the surface of pigskin, put pork belly into the pot, cover the pot with pigskin down to prevent splashing and turn to low heat. After the pigskin is fried to golden brown, put it in a pot filled with warm water and let it cool.

3. Cut the pork belly into large pieces with a knife, put it in a pot, add 3 tablespoons of light soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, half a slice of bean curd and half a tablespoon of fermented milk, add a little sugar and chicken essence, add appropriate amount of onion, ginger, star anise and pepper, grab well, and marinate 65438+.

4. Take a steaming bowl, put pork skin face down, put pork belly slices, spread a layer of soaked dried purslane, pour the juice of bacon, put it in a steamer, steam over high fire for 1 hour, open the lid, take out the steaming bowl, pour out the soup, cover the bowl with a plate, pour the meat upside down on the plate, and pour in the soup.

Portulaca oleracea steamed bread

Prepare ingredients: dried purslane, pork belly, flour, yeast powder, onion, ginger, salt, soy sauce, oyster sauce and cooking oil.

Practice steps:

1. Take a pot, add 500 grams of flour and 3 grams of yeast powder, mix the flour with warm water, stir while adding water, then knead into dough, cover with plastic wrap and ferment to twice the size.

2. Take a proper amount of dried purslane, wash it, put it in a basin, add a proper amount of boiling water, soak it for 3 hours, soak it soft, take a proper amount of pork belly, wash it, cut it into small pieces, put it in a basin, add a proper amount of minced onion and ginger, add a proper amount of salt, soy sauce and oyster sauce, stir well and marinate for 20 minutes.

3. Take out Portulaca oleracea after soaking soft, squeeze out the water, put it into a basin together with the meat pieces, add a proper amount of salt and cooking oil, stir well, take out the spread flour, knead well, drain the flour, knead it into strips, cut it into small flour, and roll it into steamed bread.

4. Take a steamed bun skin, add a proper amount of vegetable stuffing, pick up the steamed bun skin, put it in your mouth, wrap the vegetable stuffing, put a corn leaf under the steamed bun embryo, put the steamed bun in a steamer, cover the lid, wake it for 15 minutes, steam it over high fire for 25 minutes, and then take it out.

Dried purslane

Prepare ingredients: purslane, edible salt and baking soda.

Specific practices:

1. Put Portulaca oleracea into a pot, add a proper amount of water, add a small amount of salt and baking soda, soak for 10 minute, and then clean it.

2. Add water to the pot until bubbles appear. Add Portulaca oleracea, blanch for 30 seconds, take out, drain, sprinkle with appropriate amount of salt and evenly spread.

3. Hang Portulaca oleracea on a hanger or rope, put it on the balcony or yard when the sun is shining at noon, dry it naturally, then put it in a fresh-keeping bag and store it in a dry and dark place for use when eating.