What is Purslane?
Do you know about this? What is Purslane and how to cook Purslane, as well as the introduction of the benefits and functions of Purslane, let's get to know together next.
What is Purslane?
Purslane is a common annual plant, also known as Ma Xian, Wu Xing Cao, Chang Ming Cai, Wu Fang Cao, Guo Zi Cai, Ma Xian Cai, Ma Ze Cai. This plant starts growing in summer and continues to autumn, which means it is mostly available in the summer and autumn seasons. It grows in most parts of China.
What does Purslane look like?
Purslane is an annual herb, hairless, stems lying flat, spreading on the ground, branches light green or with dark red, leaves alternate, flat leaves, about 1-2 cm, some leaves are thick, resembling a horse's teeth, dark green on top, and light green or with a hint of red underneath.
How to cook Purslane
1. Cold Mix
(1) Pick the old roots and leaves of Purslane into sections, soak them in salted water for ten minutes, then wash clean. (2) Boil Purslane sections in boiling water until they change color, then immediately remove and cool them in cold water. (3) Take a bowl, add monosodium glutamate, vinegar, chili oil, salt, and sesame oil, mix well and set aside. (4) Take the cooled Purslane, drain the water, put it into a container, add the prepared seasoning sauce, and mix well.
2. Porridge
Purslane should be stir-fried before cooking. Remove the impurities from Purslane, wash it, blanch it in boiling water for a moment, then remove and wash off the sticky liquid, chop it, heat the oil pan, add scallions to flavor, then add Purslane and season with salt, stir-fry until the taste is absorbed, then cook Purslane and rice into porridge.
The benefits and functions of Purslane
Purslane has a sour taste and cold nature, belongs to the category of heat-clearing and detoxifying Chinese herbs, and is commonly used as a medicine for treating dysentery. Purslane has three major benefits: one is to clear heat and detoxify, used for boils, sores, eczema, erysipelas, snake and insect bites caused by heat-toxin. Two is to cool blood and stop bleeding, used for hematochezia, hemorrhoidal bleeding, metrorrhagia. Three is to stop dysentery, used for heat-toxin dysentery. Purslane is generally used fresh or dried.
The introduction of Purslane cooking methods, what Purslane is, and the related explanation of the benefits and functions of Purslane, hope to bring a little help to your life!