Can purslane be eaten raw? Ways to eat it and precautions

Purslane can be eaten raw. Eating purslane raw preserves its nutritional value to the greatest extent; once it is cooked, some of the nutrients are lost.

1. Eating Purslane RawWhat are the benefits?

1. Purslane is rich in potassium salts, which have the effect of lowering blood pressure; the potassium ions in it can even be used directly for the prevention and treatment of cardiovascular disease. Regularly drinking water boiled with purslane can protect blood vessel elasticity and reduce the risk of high blood pressure and stroke.

2. Purslane contains a substance called ω—3 fatty acids. ω—3 fatty acids can inhibit the absorption of bile acids in the body, thereby reducing the concentration of cholesterol in the blood. Regularly drinking water boiled with purslane can improve the flexibility of blood vessels and is very helpful for preventing cardiovascular and cerebrovascular diseases.

2. How to Eat Purslane?

Purslane Congee

Ingredients: 60 grams fresh purslane, 100 grams japonica rice, appropriate amounts of salt and chicken essence.

Method:

1. Rinse the japonica rice clean, wash the purslane, and cut it into sections for later use.

2. Add an appropriate amount of water to a pot, pour in the japonica rice, and bring to a boil over high heat.

3. Then turn to low heat and cook for 30 minutes. When the congee becomes thick, add the purslane.

4. Then cook for another 5-10 minutes, add appropriate amounts of salt and chicken essence, and mix well.

Cold Purslane Salad with Shredded Pepper

Ingredients: 130 grams purslane, 15 grams red pepper, a little minced garlic, 2 grams salt, 2 grams chicken powder, 2 ml light soy sauce, appropriate amounts of black sesame oil and cooking oil.

Method:

1. Cut the washed red pepper in half and shred it, set aside.

2. Bring water to a boil in a pot and add a little cooking oil.

3. Then add the washed purslane and shredded red pepper, cook for about 1 minute, and remove for later use.

4. Put the purslane and shredded red pepper into a bowl, add chicken powder, salt, the prepared minced garlic, and a little light soy sauce.

5. Drizzle with an appropriate amount of black sesame oil, mix well, and transfer to a plate.

Stir-Fried Purslane

Ingredients: 300 grams purslane, 2 cloves garlic, appropriate amounts of bean paste, salt, soy sauce and vegetable oil.

Method:

1. Trim the purslane and wash it clean.

2. Heat water in a pot, add the purslane and blanch for 5 minutes, then remove and drain the water.

3. Mince the garlic and set aside.

4. Put an appropriate amount of cooking oil in a pot, add the garlic and stir-fry, then add bean paste and soy sauce and stir-fry.

5. Pour in the purslane, stir-fry evenly, and then serve.

Purslane and Sliced Pork Soup

Ingredients: 100 grams purslane, 100 grams lean pork, 3 grams salt, 3 grams chicken essence, appropriate amounts of shredded ginger, chopped scallion and water starch.

Method:

1. Wash the lean pork and slice it, put it in a bowl.

2. Then add a little salt, chicken essence and water starch, mix well, pour in an appropriate amount of oil, and marinate to let it absorb the flavor.

3. Bring water to a boil in a pot, add the shredded ginger, and season with salt and chicken essence.

4. Then add the purslane, add an appropriate amount of oil, and cook until boiling.

5. Then pour in the pork slices and cook until fully done, sprinkle with chopped scallion, and serve.