Today, I saw the purslane on the market and made a dish of love. First, a Baidu Encyclopedia of Purslane:) Purslane (Latin name: Portulaca oleracea L.) is an annual herb of the genus Purslane. It is thick and juicy, hairless, and 10~30cm high. It was born in the sunny side of the roadside and the ruins of the garden. It is distributed throughout the country. This species is a dual-use plant for medicine and food. Whole grass for medicinal purposes, there are heat and dampness, detoxification and swelling, anti-inflammatory, thirst-quenching, diuretic effect; seed eyesight. Modern research, purslane is also rich in SL3 fatty acids and vitamin A-like substances. SL3 fatty acids are essential for the formation of cell membranes, especially brain cell membranes and membranes of the eye; vitamin A-like substances can maintain the normal function of epithelial tissues such as skin, cornea and binding membrane, participate in the synthesis of rhodopsin, and enhance the photoreceptive properties of the retina. Participate in many oxidation processes in the body.
Wash the purslane and cut it into 2-3 cm segments. The length is not important.
Mix the purslane, flour, yeast together with warm water and add a pinch of salt. Leave it for about two hours and ferment to twice the size.
Put a hand into a dumpling (you can grab the water with your hand and grab it) and put it in the steamer.
Steam for 20 minutes on fire.
The pot is completed.