What are the benefits of drinking ant vegetable soaked in water? How to preserve ant vegetable

Ant vegetable, also known as purslane, is an annual herb. It is also called longevity vegetable and longevity vegetable, and is known as a natural antibiotic. It has a strong inhibitory effect on many bacteria. It is also a wild vegetable and can be eaten. When you usually eat it, try to keep the highest nutritional content in the vegetable. The simplest way is to soak it in water and drink it. In addition, it can also be made into various dishes.

Contents of this article

1. Benefits of drinking ant vegetable soaked in water

2. How to make ant vegetable pancakes

3. How to preserve ant vegetables

The benefits of drinking ant vegetable soaked in water

Ant vegetable, also known as longevity vegetable, is the young stems and leaves of Purslane, a plant of the Purslane family. It is known as a natural antibiotic and has a strong inhibitory effect on a variety of bacteria. It is also a wild vegetable that can be eaten. Drinking it in water has the effects of detoxification, anti-inflammatory, diuresis, swelling, and laxative, but people with weak spleen and stomach should use it with caution.

How to make ant vegetable pancakes

1. Chop the ant vegetables and set aside

2. Beat an egg, chop some green onions and put them into the container with ant vegetables. Mix these ingredients first.

3. Pour in an appropriate amount of flour

4. Add water and check the consistency of the batter while adding

5. Add some salt according to taste

6. Brush a thin layer of oil in the pan

7. After heating, scoop a spoonful of batter and spread it flat on the pan.

8. Bake on medium-low heat until both sides are golden brown.

How to preserve ant vegetables

In fact, washing and placing in the refrigerator (never freeze) can ensure the quality of ant vegetables. Another way is to dry it in the sun and soak it in hot water when eating. This method is simple and direct, but it depends on the weather. The time for drying must be planned. It is not allowed to dry in unpredictable weather. It must be ensured that the sun is in the sky in the next few days. In this weather, after 4-7 days of drying, basically all the moisture of ant vegetables has evaporated. However, under the premise of drying, it must be "killed". Experiments have shown that if ant vegetables are not "dead", they will be dried in time for 2 months, and the leaves will still be green. This is unsuccessful. "Killing" ant vegetables is very simple. You only need to blanch them in salt water for a few minutes, take them out, drain the water, and place them in the sun. There are two other methods of drying. Put the washed ant vegetables in a steamer and steam them until they change color, then take them out and put them in the sun. This method may cause some of the original ingredients of ant vegetables to be lost. Another method is to wrap the ant vegetable with a layer of wood ash and then dry it in the sun. This method may seem dirty, but it retains the highest quality ingredients of the ant vegetable.