As the saying goes: "Spring sleepiness, autumn fatigue, summer napping". In the summer of June, affected by high temperature and humid weather, many people will be tired, sleepy, poor appetite, indigestion, fire and other situations, which is often called "bitter summer" by the older generation.
Although "bitter summer" is not a disease and does not need to take medicine, it will seriously affect our work, study and living conditions.
Therefore, every summer, in addition to drinking more water, paying attention to heat prevention, and moderate exercise, we must also adjust our diet in time and eat more fruits and vegetables rich in vitamins.
As a nutritionist who loves to eat wild vegetables, the wild vegetables to share with you today are: purslane. It is a species of wild amaranth, and it can be found everywhere on the side of the road in the fields in June. It is called a "companion plant" and has it wherever there are people.
Different regions have different names, such as five elements grass, longevity dish, five square grass, melon seed vegetable, hemp rope dish, purslane, grasshopper vegetables, etc., in fact, it is all purslane.
The young stems and leaves of purslane are highly nutritious wild vegetables that can be eaten fresh or dried into a dried stew, which is a very high-quality vegetable.
From the perspective of nutrition, purslane is rich in nutrient content, especially calcium, magnesium, potassium and other inorganic elements, but also contains 8 kinds of essential amino acids.
The most rare and valuable thing is that purslane is not only a dish, but also a medicine! Purslane is one of the 78 kinds of medicinal and food homologous wild plants designated by the Ministry of Health, so it can be eaten as a vegetable or under the guidance of a doctor.
Earlier we mentioned "bitter summer", the biggest reaction of the body of bitter summer is to sweat more, and with sweat will take away a lot of potassium in the body. When the potassium content of the body is low, it is easy to get tired, muscle weakness, and rapid heartbeat.
Eat some purslane often, you can alleviate this discomfort reaction very well! Because each 100 grams of purslane contains 1013.36 mg of potassium, which is more than ten times that of most vegetables.
The appropriate daily intake of potassium for healthy people is 2,000 mg per day, and eating a plate of purslane can easily reach the standard. Isn't that awesome?
There are many ways to eat purslane, you can use it to cold mix, stir-fry, make a branded box, dumplings, buns, boiled porridge, etc., and eat it like a normal wild vegetable.
Here are a few specific ways to eat purslane:
The first: purslane pork dumplings
Ingredients: 2 catties of purslane, 1 catty of lean pork filling, a few pounds of green onion, ginger and garlic, soy sauce, five-spice powder, oyster sauce, salt, etc.
Step 1: Wash and blanch purslane and chop it for later, when choosing purslane, be sure to choose tender, so that it is easier to chew;
Step 2: Add minced green onion and ginger to the pork filling, add a little salt, pepper powder and 2 spoonfuls of cooking wine to remove fishiness, then add 2 spoons of soy sauce and 1 spoonful of oyster sauce, stir well;
Step 3: Pour the cut purslane into the minced meat, add the appropriate amount of sesame oil, and stir well together;
Step 4: Wrap the filling with dumplings, wrap them into dumplings, and then cook them.
The second type: cold mix purslane
After boiling the water, purslane is put into cold water to cool naturally, squeeze the water, put more into a plastic bag and seal it in the refrigerator for freezing, the rest is cut into large sections, only need to add garlic paste and stir evenly to eat, the taste is very delicious.
Purslane as a wild vegetable, the nutritionist of the Explosion Nutrition Class reminds you: there is a precaution when eating
Purslane oxalic acid content is relatively high, excess oxalic acid into the intestine, will inhibit the absorption of calcium, iron and other minerals, but also increase the risk of kidney stones.
Therefore, when eating purslane, you must first blanch it with boiling water, so that most of the oxalic acid can be removed.