[Name of Medicinal Food]
Marrow Soup with Portulaca oleracea
[Main Ingredients]
Portulaca oleracea (take a suitable amount, wash off the dirt and use the root and stem), pork bones (a suitable amount), crucian carp (a suitable amount), dried tangerine peel (10g), mung beans (10g), salt to taste.
[Method]
Boil the pork bones to remove the blood water, set aside; slightly fry the crucian carp in oil; take a soup pot, add a suitable amount of water, put in the prepared ingredients; simmer the soup for 30 minutes on high heat; reduce the heat, simmer the soup until it becomes thick and the mung beans disintegrate, add salt to taste, and it's ready.
[Effect]
It has the effects of clearing heat and detoxifying, cooling blood and reducing swelling, and stopping bacterial diarrhea.
[Precautions]
Pregnant women are prohibited from consuming it.
[Explanation]
The whole plant of Portulaca oleracea is used as medicine, which has the functions of clearing heat and dampness, detoxification and reducing swelling, anti-inflammatory, relieving thirst, and diuretic effects. The seeds can improve eyesight. The tender stems and leaves can be used as vegetables and have a sour taste. Portulaca oleracea can be eaten raw or cooked, and the soft stems can be prepared like spinach. However, if you are not used to its strong taste, don't use too much of it.
The leaves at the top of the Portulaca oleracea stem are very soft and can be cooked like bean sprouts. They can be used to make soup or used for sauces, mayonnaise, and stews. Portulaca oleracea can also be cooked with grated radish or mashed potatoes, or with onions or tomatoes. The stems and leaves can be pickled and soaked in vinegar for consumption.
