After a few rains, in vegetable gardens, ridges or open spaces on the side of the road, you will often find clusters with purple-red stems, oval leaves, and small yellow flowers.
It's the culinary protagonist of todayPurslane
Purslane History
As early as the ancient times of our country, some people have eaten purslane. But what you may not know is that purslane is not native to our country, it is native to Brazil and later spread all over the world. In the eyes of many people, purslane is both good and evil, and the reason why it is said is because in the past, people mainly focused on farming, and in order to avoid purslane from affecting the growth of crops, they would choose to eliminate it.
But purslane is very tenacious, no matter how often we weed, you can see its shadow in the field after a few days, and the vitality is very tenacious.
However, some people think that it is a life-saving grass because it is a large patch as soon as it grows, and it does not have high requirements for the growing environment. In the past, people would use it to satisfy their hunger during the famine era, but now, with the development of urbanization and industrialization, the consumption of purslane has been greatly reducedWhat are the dangers of purslane?Let's find out together today.
Purslane is an annual herbaceous plant, it has many names, such as longevity, hemp rope, grasshopper, etc., why is the purslane that was commonly eaten in the countryside in the past rarely eaten now?What's the harm in it?
Although purslane is very common in rural areas, it is an amazing plant for those who grew up in cities.
Purslane knowledge
Purslane mǎchǐxiàn (《本克計集集注).
This product is purslane Portolaca oleracea Lof dry aerial parts. It is produced in most parts of the country. Harvest in summer and autumn, remove residual roots and impurities, wash, or slightly steamed or blanched and dried, and cut into sections. This product has a slight gas and a slightly sour taste. It is better to have tender quality, many leaves, and green color. Use.
Medicinal properties] sour, cold. Return to the liver and large intestine meridians.
Efficacy] Clears away heat and detoxification, cools blood and stops bleeding, and stops dysentery.
Applications] 1Heat, poison and blood dysentery This product is cold and smooth, acid can be astringent, into the large intestine meridian, has the function of clearing heat and detoxifying, cooling blood and stopping dysentery, and is a commonly used drug for the treatment of dysentery, which is effective when decocted with water alone. "Shenghui Fang" uses it to cook porridge with japonica rice, take it on an empty stomach, ** hot poison and blood dysentery;**Postpartum blood dysentery, "Jingxiao Bao" is only used to mash the juice with fresh products and mix it with honey;**Dampness and heat of the large intestine, abdominal pain and diarrhea, or pus and blood, tenesmus and severe cases, can be compatible with skullcap, coptis, etc.
2.Carbuncle swelling boils, erysipelas, snake bites, eczema This product has the function of clearing heat and detoxifying, cooling blood and reducing swelling. With the treatment of fiery poison, carbuncle boils, erysipelas, as well as snake bites, eczema, "Yizong Jinjian" alone with this product decoction and external washing, and then with fresh products mashed and applied externally;It can also be compatible with heavy buildings, boxing ginseng, dandelion and other medicines.
3.Blood in the stool, hemorrhoids, blood leakage The taste is sour and cold, and it enters the liver meridian blood, which has the effect of clearing heat and cooling the blood, astringent and stopping bleeding. Therefore, it is used to treat dampness and heat in the large intestine, blood in the stool, hemorrhoids, and can be used with elm, locust horn, anchovy grass, etc.;If it is used to treat blood fever and leak blood, it can be taken with a single herb and juice, or mixed with madder, ramie root, arborvitae leaf and other medicines.
In addition, this product can also be used to treat dampness and heat.
4. Sterilization and anti-inflammatory: purslane has the effects of clearing heat and dampness, stopping dysentery and reducing inflammation. It has a strong inhibitory effect on dysentery bacillus, Escherichia coli and other bacteria, and is known as "natural antibiotic". 5. Lowering blood pressure: purslane contains a variety of potassium salts, and a high-potassium diet has a certain antihypertensive effect. Potassium ions can directly act on vascular diseases and can effectively protect blood vessels from damage. Therefore, eating more purslane can reduce the risk of high blood pressure and stroke. 
6. Auxiliary diabetes: Eating purslane can promote the secretion of adrenaline, thereby promoting the secretion of insulin, so as to regulate the process of glucose metabolism in the human body, thereby reducing blood sugar concentration, and has a good therapeutic effect on diabetic patients. 7. Prevention and treatment of heart disease: purslane is rich in fatty acids, which can inhibit the production of serum cholesterol and triglycerides in the human body, prevent platelet aggregation, coronary artery spasm and thrombosis, so as to effectively protect the heart and prevent the occurrence of coronary heart disease. 8. Delay aging: The carotene contained in purslane has the effect of delaying aging and preventing cardiovascular diseases, and also contains certain bioactive substances, which have good prevention and treatment effects on cardiovascular diseases such as heart disease, hypertension, stroke and diabetes. 9. Anti-cancer: purslane is rich in selenium, which can inhibit liver cancer, ** cancer and lymphoma induced by chemical carcinogensThe vitamin E contained in it can reduce the carcinogenic effect of some carcinogenic agents, and can also protect the cell damage caused by radioactive elements and induced carcinogenesis.
1 purslane tea
5 grams of purslane, 3 grams of green tea. Brew with 200ml of boiling water for 10 minutes until the taste is light. It has the effect of clearing heat and detoxifying, dispersing blood and reducing swelling.
2 purslane salad
The most common way to eat purslane is cold salad. The method is simple, the taste is relatively fresh, and there is a kind of sour and slippery texture. Method: Put the purslane segment into a pot of boiling water and blanch it until it changes color and turn green, then remove it, put it in cold water and let it cool for later useTake a bowl, add monosodium glutamate, vinegar, chili oil, salt, sesame oil, shake well and set aside;Remove the cooled purslane, drain the water, put it in a container, add the mixed sauce, and stir well.
Purslane should not be scalded in the pan for too long, otherwise the taste will be lost. In addition, you can rinse the mucus with clean water after scalding to wash away the slightly sticky feeling.
3 purslane porridge
Purslane porridge is light and refreshing, and the sour taste is much less than that of stir-fried vegetables and cold salad. Method: Purslane should be fried first. Remove the purslane and wash it, blanch it in boiling water for a while, remove the mucus and chop itHeat the oil in a pan, add chopped green onions and stir-fry until fragrant, then add purslane, add refined salt and fry until flavorful, remove from the pot and set aside. Then it's about boiling purslane and rice into porridge.
4 purslane dumplings
Dumplings made from purslane also have a unique flavor. Method: Wash the purslane, put it in boiling water, scald it and remove it, squeeze out the water, and then chop the purslane. This way it can be used with other fillings to make dumplings.
5 Stir-fried pork with purslane
Purslane is not fried directly, it is generally soaked in boiling water to wash the mucus to taste good. The sour taste is very good, and the stir-fried dish is dominated by the sour taste of purslane. Method: Use the general home-cooked stir-fry process, as long as you like the taste of purslane, how to fry how delicious.