Summer is coming, intestinal diseases are high, this breakfast cake that can prevent diarrhea can be often served!
Buying vegetables in the morning, I found two handfuls of purslane in the corner of the vegetable market, and the grandmother was selling "3 yuan a handful", I was overjoyed and quickly scanned the code to pay, for fear that this treasure would be snatched away!
Last afternoon, my mother probably ate a few more bites of cold fruit, and I had a little diarrhea at night, and I just told me to find some purslane! This luck is really not ordinary, this season, purslane has just grown, this is the first time this year!
Although purslane is just an ordinary summer and autumn wild vegetable, it is indeed an ingredient with both food and medicine, specializing in diarrhea.
Portulaca oleracea has the effect of clearing heat and detoxification, has a strong inhibitory effect on dysentery bacillus, typhoid bacillus and Escherichia coli, and is used for the adjuvant treatment of various inflammations, known as "natural antibiotics". And purslane also has a good cooling blood swelling effect, when my children were young, every summer and autumn diarrhea, the old people in the village asked me to find purslane, wash and boil water to drink, the treatment of diarrhea effect is very good. Folk small secret recipe, the most reliable treatment.
Purslane into the dish, the taste is also superb, cold mixed soup stir-fried, how to eat delicious, today a lazy one, add flour mixed with it, simply seared a cake, fresh and refreshing, so delicious!
Summer is coming, intestinal diseases are high, this breakfast cake that can prevent diarrhea can be often served!
【Portulaca oleracea】
Ingredients: 300g purslane 2 eggs 3g salt 300g flour Allspice powder 360g water
Wash fresh purslane and let dry.
Cut purslane into small pieces, add eggs, five-spice powder, salt and flour.
Add an appropriate amount of water.
Stir with chopsticks to form a paste. It should not be too thin or thick, thin is difficult to set, thick is not strong in the taste of wild vegetables.
Brush the pan with oil, pick up a ball of batter with chopsticks, put it in the pan, and then use the chopsticks to make the cake rounder. Spread into pancakes.
Cover the pot and simmer for a minute or two, the flour paste on the surface is completely solidified.
If the taste is heavy, you can eat it with garlic juice, chili sauce and other spices.
Tips:
Purslane is slightly chopped, the batter is not too runny, not too hard, and it is good to use chopsticks to barely pick it up.
After the batter is put into the pan, the surface should also be brushed with oil to lock in the moisture, and the taste of the baked cake will be softer.
If you want a charred and tender texture, you can put a little more oil when frying.