In the past few days, it is recommended to eat this "longevity dish" regardless of whether you have money or not, and there are many benefits to relieving the heat and reducing fire

There are many ways to make purslane, stir-fried purslane, purslane in soup, purslane in cold salad, purslane cake, etc., the following is to share with you a fried purslane method, crisp and refreshing, very suitable for the end of the hot weather to eat, the benefits of relieving the heat and reducing the fire, spend the day peacefully, friends who like it can try!

【Raw materials】purslane, ginger, garlic, salt, chicken essence, edible oil;

【How to stir-fry purslane】

1. Prepare an appropriate amount of purslane, many purslane are grown close to the ground, and they should be cleaned after buying home, and washed several times;

2. After the purslane is cleaned, prepare an appropriate amount of ingredients, cut the ginger into shreds, slice the garlic, and add some ingredients to the fried purslane, which is more delicious;

3. There is a very important step before purslane stir-frying, that is, blanching, purslane contains oxalic acid, blanching can remove oxalic acid well, boil the water in the pot, add a little cooking oil and a spoonful of salt, put in the purslane, wait for the water in the pot to boil again, and get out of the pot with cold water;

4. Purslane that is too cold out of the pot, wash it again, after cleaning, squeeze it dry, cut it into sections, and put it in a basin for later use;

5. Heat the pot, add an appropriate amount of cooking oil, the oil temperature is 5 into the heat, add ginger and garlic, stir-fry to bring out the fragrance, add the cut purslane, stir-fry over high heat, turn out a little water, add a spoonful of salt to taste, stir evenly, add a little chicken essence, stir evenly again, and remove from the pot;

6. The stir-fried purslane is completed to relieve the heat and reduce the fire, and the taste is crisp and tender;

Summary of the method of stir-frying purslane:

1. It is not recommended for people with spleen and stomach deficiency and pregnant women, purslane is cold and has the effect of invigorating blood;

2. Purslane can be eaten occasionally, and it is not recommended to eat it for a long time or eat too much at one time;