Can purslane be dried without blanching? How to eat purslane after drying for the best nutrition

Purslane is very common in rural areas. Because it is easy to pick and has antibacterial, anti-inflammatory, and blood pressure-lowering effects, people often dry it and cook it. So can purslane be dried without blanching? How to eat purslane after drying it for the best nutrition? The following editor will explain it to you one by one, hoping to help you.

Can Purslane be dried without blanching?

Because Purslane is an internal substance, it is not easy to dry it without blanching. If Purslane is not blanched, it can be placed on the ground at a high temperature of over 30 degrees for half a month and it will still be fine. It is better to pull fresh Purslane, wash it and blanch it first, pick it up and rinse it with cold water to prevent it from being overcooked and broken, and then dry it for storage.

Should Purslane be steamed or blanched before drying?

First of all, we need to understand that steaming and blanching are two methods of preparation for drying purslane. There is no order of precedence. In other words, after picking the purslane and washing it with water, you can either steam it or blanch it in water. The purpose is to make the purslane lose its vitality before drying it. In other words, if you steam it, you don’t need to blanch it in water; if you blanch it in water, you don’t need to steam it again. You can choose either of the two methods.

How to eat dried purslane

From the perspective of dietary nutrition

Dried purslane is definitely not as nutritious as fresh one, but it is more effective in clearing away heat and cooling blood. Therefore, dried purslane can be used to make braised pork, steamed buns, dumplings, fried bacon/stir-fried pork, etc. It tastes very good and is very greasy.

However, before cooking, the dried purslane needs to be soaked in warm water for an hour, and then washed and set aside after it is softened. It is best to cook with pork belly. After absorbing the oil, the purslane tastes quite fragrant.

From the perspective of medicine

Dried purslane is usually drunk in water, which has antibacterial, analgesic and anti-inflammatory effects. Purslane also contains a substance called purslane polysaccharide, which can lower blood sugar. It is usually harvested in summer and autumn, and the roots and impurities are cleaned, then cut and dried. This is to keep the purslane dry and facilitate preservation.