Purslane: Many people think it’s just a weed, I’ll show you how my grandmother used it!
If you enjoy using the aromas and flavors of wild herbs in your dishes, learn how to use purslane on this page.
Portulac is a plant also known as porcacácea, porcelain or fresh herb and belongs to the family Portulacaceae . It is apparently an edible plant and has been used in the kitchen since ancient times. Rich in Omega 3, it prevents diabetes and cardiovascular diseases, promotes diuresis and has cleansing and antibacterial effects.
But today we want to show you an old recipe for free, because finding this plant in the garden is extremely easy. In fact, it is a weed that those who don’t know usually pull out and throw away.
There is something terribly wrong with this action, because in the kitchen you can make an omelette with purslane and cherry tomatoes, a good salad , purslane pesto or sweet and sour purslane.
You will also learn how to prepare sweet and sour ham , a side dish rich in antioxidants , which goes well with any dish, but especially with pork .
But let’s discover together this recipe that we inherited from our grandparents.
Purslane: Many people think it’s just a weed, I’ll show you how my grandmother used it!
Sweet and sour purslane: ingredients and recipe preparation.
As we mentioned above, sweet and sour ham is a side dish that you can prepare in about 10 minutes . Once this special recipe is ready, simply store it in a jar .
Here are the ingredients to use :
- 90 g of powdered sugar
- 25 g salt
- 200 g portulaky, zero waste
- 200 ml of white wine vinegar
- 100 g of extra virgin olive oil
- 1 tablespoon 4 colored pepper balls
At this point, all you have to do is go to the kitchen and get to work. It’s that simple!
The process of obtaining purslane in Agrodolka
First, we take the portlane shrimp and remove the hard shrimp. Then simply wash the result well and let the rest of the purslane drain well. After completing this process, gently wipe the result with a clean cloth.
Next, you need to place a pan on the kitchen stove and add all the ingredients from the above list except the purslane. Then bring everything to a boil and only then add the purslane.
As soon as it starts to boil again, turn off the heat, remove the pot and mix the result well.
Let the mixture sit for a minute, then use a slotted spoon to lift the purslane leaves and place them on a plate. Then let the purslane leaves cool to room temperature.
If the liquid that remains in the pan is also cold, we take a glass and add the leaves and, of course, the cooking liquid.
After that, you only have to close the jar tightly and put it in the refrigerator.
At this time, you can serve sweet and sour purslane on the table at any time.
You will see that its taste will excite everyone who tastes it.
Recognize.
