On a hot summer afternoon, when you stroll down the country lanes and come across the green purslane, don't skimp on your hand and generously take this gift of nature into your pocket. Today, let's explore how to make clever use of this summer treasure - purslane, stock up on 20 catties at a time, and refrigerate it in the refrigerator, so that this freshness and nutrition can accompany you through the four seasons.
Purslane: an inconspicuous wild vegetable, the new favorite of the table
Purslane, a name that may sound a little unfamiliar, carries many childhood memories. On those sun-scorched days, it grew quietly in the fields and used to be a good helper for us to feed the animals. Today, it has been transformed into a fresh and appetizing dish on the table. Its texture is crisp and nutritious, whether it is cold or filled, it can bring unexpected delicious surprises.
Harvesting & Washing: Preserving the purest natural flavors
Before we embark on our "stocking" journey, the first task is to pick carefully. Purslane with plump leaves and bright color is selected, and the roots are removed, leaving only the young leaves and young stems. Next, soak in salt water for 15 minutes, which not only effectively removes impurities, but also makes purslane more tender. After a busy time, looking at the greenery washed and dried, it seems that I have smelled the freshness of summer.
Blanching and locking freshness: green's secret weapon
Blanching is a crucial step in preserving purslane. Add a spoonful of salt and a few drops of cooking oil to the boiling water, and the purslane gently slides in, and in a matter of moments, the emerald green is firmly locked, and the stems and leaves become soft and flexible. Subsequently, the cold water is quickly passed, which not only maintains the brightness of the color, but also makes the taste more crispy.
Frozen storage: Grab and go convenience
Next, the processed purslane is squeezed dry, gently kneaded into a ball of green balls, put it into a plastic bag, seal it, and send it to the freezer compartment of the refrigerator. In this way, purslane is always waiting to be awakened, whether it is made as a salad or as a dumpling filling, the taste of early summer can always activate the taste buds instantly, as if time has never passed.
Sun-dried flavor: another taste of time
If you prefer traditional flavors, try the second method of preservation – sun drying. Spread the blanched purslane evenly and let the sunlight be the best flavoring agent. After drying, purslane, with the warmth of the sun, after soaking, whether it is dumplings or stewed soup, it has a unique flavor, and the unique chewiness makes people have endless aftertaste.
Conclusion: The gift of summer, the enjoyment of the four seasons
In this summer, meeting purslane is like meeting an old friend who has been lost for a long time. Learn these simple preservation methods, so that this gift from nature not only enriches our table, but also warms our seasons. In this fast-paced era, it is a small blessing to slow down occasionally and feel the simplicity and beauty from nature.
So, the next time you encounter this humble wild vegetable on the edge of the summer field, remember not to miss it, and use the methods we have shared to stock up on some to make this green delicious and indispensable frequent visitor to your home in all seasons.