Noodle soup with shredded pork purslane 組圖

馬齒莧（Purslane）的多種吃法　組圖

Noodle soup with shredded pork purslane





Noodle soup with shredded pork purslane


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Noodle soup with shredded pork purslane | Best Vegetables
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Noodle soup with shredded pork purslane

07/02/2013 Stewed Vegetable   2 Comments

Noodle soup with shredded pork Purslane

 

• Total Time: 15mins
• >Prep Time: 8mins
• >Cook Time: 7mins

• Taste: delicate flavour
• Difficulty: general
• Process: stir-fried
• Kitchenware: wok
•  
• 
  
   

世界各地馬齒莧（Purslane）的多種吃法　組圖

世界各地馬齒莧（Purslane）的多種吃法１　組圖

Purslane: Egg Purslane Tacos – Tacos de Verdolagas y Huevos

July 25th, 2010

I’m excited you’re excited for purslane. I feel like I’m on a marketing campaign for the succulent this summer.

I confess, however, the inspiration for featuring this ingredient came from my hubby. He’s been making green smoothies this summer (adding raw kale, spinach, collards and other greens into his berry smoothies for extra nutrients). One day he asked about “purslane” and I reminded him that he’s eaten it in tacos de verdolagas.

In most Mexican cookbooks, verdolagas/purslane are mentioned in recipes with pork. But, they are also frequently eaten scrambled with eggs. That’s how I remember eating them growing up. When I told my brothers and sisters that I was writing about verdolagas – they waxed nostalgically for those tacos with verdolagas, sautéed onions, chile and scrambled eggs.

For those new to purslane, the cooked version tastes like spinach and loses its tanginess. It’s a nice earthy compliment to eggs.

When you prepare the raw purslane, make sure to use the florets and use only the tender part of the stem. The whole stem is edible, but I find the really thick stems chewy. Substitute purslane in those recipes where you’d usually have sautéed greens like spinach.

This morning we had tacos de verdolagas with a little queso fresco and salsa. They are great for breakfast, lunch, dinner or even a snack.

If any of you are already purslane fans, what’s your favorite way to eat it?

Tidbits on Purslane:

1. Purslane is loaded with vitamins and minerals but for anyone watching their nitrate intake – as in spinach, don’t over do it.
2. Its name in Malawi (a southeast African country) translates as “buttocks of the chief’s wife,” referring to the plants rounded leaves and juicy stems.

 

Purslane & Egg Tacos – Tacos de Verdolagas y Huevos

Serves 2 to 4

The reciepe serves two people abundantly; four people if you are also serving other side dishes like potatoes and beans. For added measure for four, add a few more eggs and purslane.

Ingredients:

3 eggs, beaten

2 tablespoons oil – canola or olive oil

1/2 onion

2 cups purslane, large stems removed, 1 ½ inch pieces

1/2 large fresh tomato, diced

1 chile – jalapeno, serrano or roasted green chile, diced

1 – 2 cloves garlic, minced

Salt

Pepper

Fresh corn tortillas

Queso Fresco

Salsa

Method:

1. Beat eggs with whisk or fork. Season with salt and pepper. Set aside.
2. Heat large skillet on medium-high heat, add oil. Sauté onion for 1 to 2 minutes until it starts to become translucent. Add purslane; stir to cook for another 2 minutes. Add diced tomato, chile and garlic; sauté about 1 minute to reduce the juice from the fresh tomato. Using a spatula, push the purslane mixture to the sides to make a space to scramble the eggs. Scramble the eggs for another few minutes and mix the eggs and purslane together. Season with salt and pepper.
3. Serve warm with corn tortillas and topped with queso fresco and salsa (preferably green).
   
   世界各地馬齒莧（Purslane）的多種吃法２　組圖
   
   Dining on Succulents: Purslane Salad with Watermelon by Erin Boyle                

Issue 78 · Dry Gardens · June 27, 2013

 

 

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Last week, we asked New York photographer and nutritionist Rebecca Baust of The Daily Muse to hit the greenmarkets in search of one of our favorite edible greens: purslane. In a genius move, she paired the bright, slightly sour-flavored green with sweet watermelon and baby greens and tossed the whole thing with a simple red wine vinaigrette. See below for the ingredients and recipe:

Photos by Rebecca Baust for Gardenista.

Commonly considered a weed (and found growing between cracks in the pavement as often as in farmers' fields), purslane (Portulaca oleracea) is an unassuming green that packs a powerful nutritional punch. In studies conducted by the Journal of the American College of Nutrition, purslane was shown to have more omega-3 fatty acids than spinach. It's also rich in beta carotene, vitamin C, magnesium, riboflavin, potassium, and phosphorous. Like most of the plants we're featuring this week, purslane thrives in low-moisture soil. 

If you're hoping to grow your own purslane, a packet of Purslane Seeds in available from Johnny's Selected Seeds for $3.45.

As is often the rule, fresh, young purslane plants make for the most best salad ingredients. At Union Square Greenmarket in Manhattan, shoppers can pick and choose from farmers' salad mixes to create their own combination of lettuces and baby greens.

Back home, Rebecca prepped the purslane plants, which happily mostly just means washing. The succulent's stems and leaves are both edible.

 

For the dressing, Rebecca mixed extra virgin olive oil and red wine vinegar in a 3-to-1 ratio. She seasoned the mixture with sea salt and pepper. 

Rebecca used the California-made O Cabernet Vinegar in her dressing. It's available at O Olive Oil for $12. An 8.5-ounce bottle of O Extra Virgin Olive Oil is $9.

Tossed together, the sweet and sour mixture creates a salad that can stand up to this summer's first New York heatwave. 

Here's the recipe: 

Ingredients:

For the salad:

• Purslane, several large handfuls
• Baby greens, several large handfuls
• Watermelon, cubed and deseeded

For the dressing:

• Extra virgin olive oil
• Red wine vinegar
• Sea salt and black Ppepper to taste

Directions:

Add purslane and baby greens to a large bowl. Deseed watermelon and cut into 1-inch cubes. Add to a large bowl with greens. In a separate small bowl, whisk together extra virgin olive oil and red wine vinegar in a ratio of 3 parts oil to 1 part vinegar. Season with salt and pepper to taste and toss with greens. Serve chilled for optimum refreshment.

Inspired by festive salads? Might we suggest adding flowers?

Prefer your succulents in pots? Here's how to avoid killing them.

EXPLORE MORE: Issue 78: Dry Gardens, Garden-to-Table Recipes, DIY, Entertaining, Succulents 

 回答: 簡而言之——馬齒莧顏色有紅莖、綠莖兩種，酸味、苦味都是天然維生素。 由 xi2 於 2013-10-22 00:59:13

給國色找的綠莖馬齒莧英文資料，請比較圖片——————還有什麽可爭議的？　組圖

請幫我看看這是什麽菜？怎麽燒？謝謝！
來源: 國色 於 2013-10-20 16:05:03 [檔案] [博客] [舊帖] [給我悄悄話] 本文已被閱讀：3943次 

我第一次買這種菜，還以為是豆苗，就炒來吃。哇噻，一點都不好吃，又苦又粗燥。不知那位大俠能告訴我，這是什麽菜？怎麽燒才好吃？謝謝！



給-國色-找的綠莖馬齒莧英文資料，請自己翻譯，看看是不是馬齒莧　組圖


runningwithtweezers.com
a blanket fort of sorts Running With Tweezers
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purslane salad

a blanket fort of sorts August 20, 2012

Growing up, the notion of family was one that was sort of foreign to me. Our unit of three was tight knit – when I was a child, at least – and it was mostly always just us. I always thought that was odd considering my mom was one of ELEVEN children. My mother moved away from North Dakota, where she was born, in her late teens after high school and I think, much as I do now, that she felt like the black sheep. We went up north just for summer trips and weeks of vacation – my dad rarely went – and spent time with them. Those summers were really wonderful. Running around in open fields with my cousins, playing Uno at the kitchen table at Grandma’s house. Seeing strong women cook everything from scratch…even though they spoke German-English and I couldn’t understand anything ever. Living a life I knew nothing about in the big city back home.

When my mom suddenly got sick – six years ago in just a few weeks – her two sisters came to Atlanta to help out. To sort things out. To know how bad things were for themselves. It was bad. Two days after they went back home, my mom passed away. In the midst of going through drawers of paperwork, old bills, costume jewelry…we found some of my mom’s old sewing work. She used to love to cross-stitch and do needlepoint…but I hadn’t seen her do any of that in over a decade. In this random drawer were close to a dozen floral panels. These beautiful, homespun botanical pieces. They went home with my aunt Karen. All of the women in my mom’s family knew how to sew…except me…so I had no use in keeping them. Karen told me she’d try to make something with them…and that’s the last I’d thought about them, honestly.

So many other things about my mom fill that void that she left.

Two weeks ago, I got an email from my aunt Karen. I felt so guilty because, like many other things in my life, I have a hard time keeping up with keeping up with her…and the rest of my family, for that matter. Maybe it’s the black sheep syndrome or maybe it’s my fear of not wanting to be a tourist in a family life I don’t really know…but I’ve been distant since my dad’s passing in 2008.

She told me she had a quilt to send me….made from the panels I sent back to her in North Dakota almost six years prior. When that box arrived, I have to be honest – I couldn’t even open it at first. It felt like there was a ghost inside – something my mom held in her hands. Worked tirelessly on. I hadn’t felt that in over five years. It sat on the dining room table all morning and then…powered by coffee and a bit of courage…I opened it. Mike was there with me and it was emotional. So emotional. Just as I expected. It was the most beautiful quilt I’d ever seen…and in this family, I’d seen a lot. What else are you going to do through a North Dakota winter? Don’t answer that.

I’ve been wrestling back and forth with myself about whether to use it or hang it up somewhere as a display piece in our home. Part of me wants to make this a precious relic – the last remains of my mom’s handiwork. Something to put behind glass to remember her by. Most of me, however, wants to make memories with it. Sure…the sewing is from her and, gosh, it’s beautiful. However, just as the memories of her in that quilt are so special…so are the memories of her making it. What’s more precious? Thinking back on her sewing those panels or thinking ahead to the 40 or 50 years – friends and generations to come – being cozy under it living their lives. It’s still up in the air…but I’m leaning toward watching movies under it with my family. Taking it on picnics. Taking comfort in it the way I took comfort in the threadbare quilts I grew up using.

What does all of this have to do with salad? Nothing….except the recipe for this is a memory for me, too. Of a wonderful birthday with my dearest and some dear friends. Celebrating my birthday proper at Roberta’s in Brooklyn with cocktails and pizza – and a version of this salad. Purslane is this wonderfully wacky and woolly thing that grows wild for many people but is also available at many a farmer’s market. It has a lovely texture and a peppery, tangy quality that is really versatile. If you can’t find it, substitute spinach, arugula or sunflower sprouts – a combo of any of those together would be lovely. This isn’t a fussy recipe…or really a recipe at all. It’s a guideline to make a really wonderful summertime salad. You’ll remember it.

Purslane Salad with Blueberries, Blue Cheese and Buttermilk Dressing – serves 2 as an entree salad or 4 as a side salad
•4 cups purslane – picked through, washed and dried – if you don’t have purslane…use a combo of arugula, baby spinach and/or sunflower sprouts
•1 cup fresh blueberries – washed and dried
•4 ounces Bayley Hazen Blue Cheese - this was in the original recipe so I used it. It has great texture in this salad. Substitute your favorite Blue Cheese in its place
•3 tbsp. buttermilk dressing – use your favorite recipe (i love this one from Simply Recipes) or a great quality pre-made from your farmers market
•zest of one small lemon
•kosher salt and fresh ground black pepper, to taste

- In a large mixing or salad bowl, place the purslane or greens mixture. Drizzle on the buttermilk dressing and toss to combine thoroughly. Gently fold in the blueberries and Blue cheese. Season with salt and pepper to taste and zest the lemon over the greens. Stir gently one more time to combine again. Serve immediately.
 

——————

 

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• 按植物分類，您這菜隻能劃歸：馬齒莧科、馬齒莧屬、馬齒莧　沒有商量　組圖 -xi2- (18959 bytes) (42 reads) 10/20/13

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• 味苦就不是絲瓜啦？華人店寫明是絲瓜，廣東人店或寫作“勝瓜”。因為：粵語絲、輸同音 -xi2- (306 bytes) (10 reads) 10/21/13

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• ——————————請看中文網站的綠莖馬齒莧，還有什麽可爭議的？　組圖 -xi2- (324 bytes) (43 reads) 10/22/13

• 給國色找的綠莖馬齒莧英文資料，請比較圖片——————還有什麽可爭議的？　組圖 -xi2- (8099 bytes) (4 reads) 10/22/13

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