#夏日生活打卡季#
One clear heat and remove dampness, two sterilization and anti-inflammatory, three lower cholesterol, simple stir-fry on the table, don't understand!
In the blink of an eye, more than half of June has passed, and the weather is getting hot, so the diet should be adjusted appropriately, and it is best to use easy-to-make and seasonal ingredients.
In the hot June, the weather is hot, but there is a kind of medicinal and food wild vegetable in the field is fresh and tender, much stronger than camaranth, not only good taste but also high nutritional value, it is the purslane we often eat. Portulaca oleracea, also known as "longevity vegetables" and "five-element vegetables", is an annual herb of the purslane family. Thick and juicy, it grows in sunny areas such as roadsides in fields and garden ruins, and grows in most parts of the country. The nutritional value of purslane is very high, like ordinary vegetables, fresh purslane 90 or more is water, but contains 2.3 protein, and it is also a high VC, high crude fiber food, per 100 grams of VC content is higher than fresh tomatoes, in all wild vegetables, is the number one "figure" is better than the camelina we often eat. There are many ways to eat purslane in our hometown, such as: steaming, stir-frying, making fillings, making soups, etc. are very delicious. Today I will share with you the simplest way to eat purslane, which is simple and easy to make in 5 minutes and can be served in 5 minutes, and kitchen whites are also easy to make.
Ingredients used: purslane, 4 eggs, a little minced green onion, a little salt, peanut oil.
Practical steps:
Step 1: The picture above is the growing purslane, which is rich in malic acid, glucose, calcium, phosphorus, iron, vitamin E, carotene, vitamin B, vitamin C and other nutrients. Often eat purslane can clear heat and detoxification, cool blood and stop bleeding, sterilization and anti-inflammatory, for dysentery enteritis has a special effect, and can also lower blood sugar, blood pressure and cholesterol, improve blood vessel wall elasticity, is very beneficial to the prevention and treatment of cardiovascular diseases. Portulaca oleracea is a "longevity dish" don't miss it, pick and stir-fry is particularly delicious.
Step 2: Select the tender part of the purslane picked home and wash it in water.
Step 3: Remove the purslane to control the dry moisture and cut it into small pieces with a knife.
Step 4: Heat peanut oil in a pot, add minced shallots and stir-fry until fragrant, pour in the cut purslane, stir-fry evenly.
Step 5: Add an appropriate amount of salt to taste, stir-fry evenly.
Step 6: Beat 4 local eggs, continue to stir-fry evenly, the number of eggs is good, more and less will not affect the taste.
Step 7: Stir-fry evenly, fully cooked, you can turn off the heat.
Step 8: The fried purslane is delicious and delicious, the taste is better than the cold mix, and you must try this new way to eat purslane this summer.
Feng'er words:
1, purslane is a wild vegetable, very common, but when you pick it yourself, you must recognize it clearly before picking it and eating it.
2, purslane when eating, fully cooked in eating, the taste is particularly good, scrambled eggs are unexpectedly delicious.
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