Cold Purslane

Overview

Purslane is also called purslane, purslane, longevity vegetable, purslane sprout, pickled bean grass, melon seed vegetable, five elements grass, gray amaranth, horse tread grass, comfort vegetable, pickled amaranth, drought-tolerant vegetable. Purslane contains a large amount of norepinephrine and a large amount of potassium salts, and contains a lot of dihydroxyethylamine, malic acid, currant, vitamins B1, B2 and other nutrients. Pharmacological experiments have confirmed that it has a strong inhibitory effect on Shigella dysenteriae, Escherichia coli, Staphylococcus aureus and other bacteria, and is known as a natural antibiotic. Nutritional value 1. Clear away heat and cool blood to treat dysentery. It is mainly used to treat dysentery due to heat poison and blood and damp-heat dysentery. 2. Eliminate heat, detoxify and eliminate carbuncle. It can cure fire poisonous sores. 3. Purslane is rich in omega-3 fatty acids, which has a good effect on reducing the occurrence of cardiovascular diseases. 4. Purslane juice has a significant effect on smooth muscles, and drinks made from it can improve eyesight. 5. Purslane is also a rare natural high-potassium food. Since intracellular potassium deficiency will lead to a decrease in cell water content, and the decrease in intracellular water content is positively related to cell aging, eating purslane can keep blood potassium and intracellular potassium at normal levels. Purslane is sour and cold, enters the heart meridian and circulates blood, has the function of cooling blood and stopping bleeding, detoxifying and treating carbuncle; entering the large intestine, it is good at cooling blood and treating dysentery. It is commonly used for bloody diarrhea and sores. Purslane has detoxifying, anti-inflammatory, diuretic and swelling effects. It has a certain auxiliary therapeutic effect on diabetes.

Tags

• cold dishes
• edible oil
• garlic
• purslane
• vinegar
• white sugar
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Material diagram

   

2. 2 Wash and cut purslane into small pieces

   

3. 3 Peel the garlic and pound it into minced garlic

   

4. 4 Put an appropriate amount of water in a pot, add some oil and salt and bring to a boil

   

5. 5 Add purslane and blanch until it changes color

   

6. 6 Take out and drain

   

7. 7 Put the slightly cooled purslane on a plate, add minced garlic, a little salt, soy sauce, vinegar, sugar, sesame oil and mix well