The scientific name of Majia cuisine is Portulaca oleracea, commonly known as Majia cuisine and horse lettuce. It is the most common wild vegetable we saw when we were young, and it is almost everywhere. It is a medicinal and edible plant.

Cold salad, the most common way to eat purslane is cold salad. The method is simple, and the taste is less sour and slippery.

The practice is: put the purslane section in a boiling water pot and blanch it until it changes color, and then take it out after it turns green. Put it in cold water and let it cool for later use; Take a bowl and add monosodium glutamate, vinegar, Chili oil, salt and sesame oil evenly for later use; Take out the cooled purslane, drain the water, put it in a container, add the mixed sauce and stir well. Portulaca oleracea can't be scalded in the pot for too long or it will lose its flavor. In addition, after scalding, you can rinse the mucus with clear water to wash away the slightly sticky feeling.