Purslane is a vegetable with high nutritional value, but its edible period is relatively short. Therefore, it is generally recommended to dry purslane to extend its storage time. When purslane grows abundantly in the summer, people harvest it and dry it for easy consumption in the winter. So, how to dry purslane? You can't dry fresh purslane simply by placing it in the sun. Drying purslane for long-term storage while retaining its nutrients is not that simple. Are there any precautions to take during the drying process? Let's find out together.
Why is it difficult to dry purslane directly in the sun?
Because the roots of purslane contain a lot of moisture, they are difficult to dry directly in the sun, and it might take several days with no noticeable result. Moreover, purslane is very resilient. Even without roots, it does not lose moisture quickly and can continue to grow under the sun. It is generally recommended to pre-treat it, such as by steaming or blanching, to prevent it from surviving. However, you don't have to worry; this method of making purslane "lose its life" will not destroy its nutritional value, so you can confidently dry it.
How to dry purslane
Method 1: After selecting and cleaning the purslane, blanch it in salted boiling water for a few minutes. Then, remove and drain the water, and place it in the sun to dry. This makes it easier to dry.
Method 2: After cleaning the fresh purslane, steam it in a steamer until it changes color, then place it in the sun to dry.
Method 3: Mix purslane with plant ash and water, ensuring the purslane is completely coated in the ash. Then, place it in the sun for two days to dry.
How to eat dried purslane
1. Dried purslane can be steamed with meat.
(1) Soak the dried purslane in water a day in advance. After it is rehydrated, take it out and cut it into 2 cm small pieces for later use. Also, prepare some fresh meat and cut it into larger pieces. Additionally, prepare a small amount of chopped green onions and ginger slices.
(2) Heat oil in a wok, add the green onions and ginger and stir-fry until fragrant. Then add the meat slices and stir-fry. Add seasonings such as salt, chicken powder, and light soy sauce and stir well. Finally, add the cut purslane and stir-fry. Transfer to a pressure cooker and steam for about ten minutes before it's ready to eat.
2. Dried purslane can be used as a filling for buns.
Using dried purslane as a filling for buns is also a good option, but it is quite oily, so it's best to mix it with meat. To make it, soak the dried purslane in advance, then chop it into small pieces. Chop fresh meat into a filling, then add chopped green onions and ginger. Add cooking oil, light soy sauce, five-spice powder, and other seasonings. Mix everything evenly, then form into buns and steam in a steamer.