Late spring in March is the end of the flavor of wild vegetables, and purslane, the "common wild vegetables" found in both the north and the south, has become a bright color on the spring table with its unique charm. With its thick leaves and slightly sour taste, it can be served cold and filled, and purslane is a spring taste that has been passed down from generation to generation in many people's homes.

Purslane, a seemingly ordinary field weed, is actually rich in value. Its leaves are like horseteeth, the stems are red and the roots are white, it is born close to the ground, the vitality is tenacious, and it can be seen everywhere on the ridges and roadsides. The leaves are thick and juicy, and the taste is slightly sour and tender, which is a rare delicacy in spring.

When picking purslane, it is necessary to choose young stems and leaves that have not bloomed, because the fibers will become coarse after flowering, and the taste will be poor. At the same time, avoid polluted areas and soak in clean water for 10 minutes to remove floating dust to ensure the cleanliness and safety of the ingredients. Purslane is not only delicious, but also has the reputation of "life-saving dish", and in the famine years, it was a valuable ingredient for people to satisfy their hunger.

【Cold purslane】——Crispy, tender and refreshing, sour and spicy appetizing

Put the purslane into boiling water, add a little salt and oil and blanch for 30 seconds, immediately after removal, cool the water, squeeze out the water and cut into sections. Subsequently, mix the juice with minced garlic, millet spicy, light soy sauce, balsamic vinegar and sesame oil, pour it on the purslane and mix well, and finally sprinkle a handful of crushed peanuts to enhance the flavor. The key to this dish is not to blanch the water for too long to maintain the crisp and tender texture of purslane.

【Purslane Steamed Vegetables】——The noodles are fragrant and full of game

Wash and drain the tender purslane, and stir in a small amount of cooking oil to prevent sticking. Then, sprinkle flour (or cornmeal) in portions and evenly coat until the leaves are loose and not clumpy. After the steamer is steamed, spread a cage cloth and put the purslane in and steam for 5 minutes. After cooking, shake while hot, dip in garlic chili oil and eat, it has a unique flavor. In the north, cornmeal is often used, while wheat flour is used in the south, and the fragrance of the flour is perfectly integrated with the fragrance of wild vegetables.

【Purslane pork stuffed buns】——Sour and fragrant, traditional and delicious

Squeeze the purslane dry, chop and mix with the pork belly filling, add minced green onion and ginger, light soy sauce, salt and pepper to taste. Roll out the fermented dough into a skin and wrap it into the filling, steam for 3 minutes after the second proofing, turn off the heat and simmer for 0 minutes before uncovering. This steamed bun is sour and fragrant and greasy, which is a traditional practice in Jiaodong and northern Anhui, and is deeply loved by people.

【Purslane Japonica Rice Porridge】——Health flavor, ancient books are contained

Wash the japonica rice and cook until it blooms, add the chopped purslane leaves and simmer over low heat for 10 minutes. Before coming out of the pot, add a few drops of sesame oil and eat it with pickles or fermented bean curd, which is both delicious and healthy. It is recorded in the ancient book "Materia Medica" that people cook purslane and grains together to satisfy hunger in disaster years, and now this porridge has become a health flavor.

At the same time, it is also recommended that everyone pay attention to safety and hygiene when picking and eating purslane. Choose a pollution-free area to ensure the freshness and safety of the ingredients; During the cooking process, pay attention to the heat and seasoning, so that the flavor of purslane can be fully realized. May we all feel the gift of nature and the miracle of life while tasting purslane.