In summer, I would rather not eat meat, but also eat more "wild vegetables", it is purslane, belongs to a kind of Chinese herbal medicine, sour, cold, return to the liver, large intestine meridian, has the effect of clearing heat and detoxifying, cooling blood and stopping bleeding and dysentery.
On dog days, eating some purslane in moderation can also play a role in preventing and treating heat stroke, so friends who like to eat wild vegetables should not miss this delicious food.
Purslane is not only delicious but also has a variety of ways to eat it. The most common is "purslane", which is a refreshing and appetizing cold dish.
However, I want to teach you a different approach today, the purslane is tender and delicious, the nutrition is fully retained, not sour at all, mainly light and less oily, delicious and does not cost money, it is very suitable for summer consumption, let's see how I do it.
Recommended recipe: purslane quiche
Main ingredients: purslane, eggs, white mushrooms, tomatoes, black and white fungus, green onion and ginger, wolfberry
Here's how:
1. Prepare a handful of fresh purslane, remove the old stems, leaving only the young leaves on it, then put it in a large bowl, add a spoonful of edible salt and an appropriate amount of water, press it with your hands, and soak it here for 5 minutes.
2. Prepare a tomato, use a spoon to gently scrape around the root, then hit a cross knife, tear it gently, the whole skin will fall off, then put it on the cutting board, change the knife and cut it into small cubes, and put it in a bowl for later use.
3. Prepare an appropriate amount of white jade mushrooms below, clean it in advance, cut off the roots, then cut a little small ingredients, a few shallots, cut it into small pieces, cut the ginger into slices, and put it aside for later use.
4. After the purslane is soaked, clean it, then put it on the board, cut it into small cubes with a knife, put it in a large bowl, and then add a little edible salt and a little five-spice powder, then beat in 3 eggs, stir well with chopsticks, and put it aside for later use.
5. Prepare a non-stick pan or frying pan, add an appropriate amount of cooking oil, then pour in purslane egg liquid, use a spatula to arrange it into a round cake shape, turn on medium-low heat and fry slowly, first fry the bottom until it is set, and then gently turn the pot, so that it can be heated evenly and the color is uniform, fry for about 1 minute, and fry until the bottom color is golden.
6. Next, give it a big move, neatly turn over one side, fry the other side until golden, wait for both sides to fry until golden, pour it on the board, cut it into diamond-shaped pieces with a knife, cut it into diamond-shaped pieces, cut it well, and put it on a plate for later use.
7. Start another pot, pour in an appropriate amount of rapeseed oil, pour in the chopped green onion and ginger, fry it to make it fragrant, pour in diced tomatoes, add a little edible salt, stir-fry a few times, and fry the tomatoes to get juice.
8. Next, pour in an appropriate amount of water, then pour in the black and white fungus and white mushrooms soaked in advance, then add an appropriate amount of pepper, a little chicken juice, after the water is boiled, pour in the fried purslane omelette and continue to cook it for 2 minutes.
9. When the time is up, pour the pre-soaked vermicelli into it, then add a little rice vinegar, a little light soy sauce, 2 spoons of chicken essence, and finally pour in an appropriate amount of small grinding sesame oil, a handful of goji berries soaked in advance, stir well, turn off the heat, and put it in a bowl.
10. Sprinkle a little green onion into it to decorate, look at it and be full of appetite, such a delicious and nutritious purslane stewed egg cake is ready, it tastes tender and nutritious, and you can't stop eating a bite.
11. Especially in the summer when the weather is hot and there is no appetite, come to a bowl of purslane stewed egg cake, light and less oily, appetizing and satisfying, more fragrant than big fish and meat, the whole family loves to drink, if you like it, just collect it and make it for the family to taste, the key is delicious and does not cost money.
Tips:
1. Soaking purslane in salt water can give it the benefits of disinfection and sterilization and removing insect eggs.
2. Scrape the area around the tomatoes with a spoon, and you can easily peel them, which is convenient and fast.
Conclusion: In summer, you would rather not eat meat, but also eat more "wild vegetables", teach you a fairy method, clear heat and detoxify, double nutrition, light and less oil, delicious and do not cost money.
If today's article is helpful to you, remember to forward it to more friends to know, like my article, like, follow, favorite, forward, thank you for your support, we will see you next time.