Exercise:
1. Remove the old roots of Portulaca oleracea, leaving young leaves, wash and chop them into a pot, add a spoonful of salt, add a little spiced powder, mix well, add flour, take a small amount of warm water to melt according to the wet and dry conditions, then add a proper amount of yeast powder to the flour, stir them into floccules, knead them into dough, cover the pot with a wet cloth, and let them stand for about 2 hours.
2. When the dough boils and there are bubbles evenly inside, sprinkle flour on the chopping board, then pour the dough on the chopping board and knead it repeatedly until the dough is flexible and smooth.
3. Knead the dough into long strips.
4. Add cold water to the steamer and boil it. Spread a wet steaming cloth on the steamer, then add the dough. After boiling, turn it smaller and steam for 15 minutes.
5. Take out, cool, slice and set the plate.
6. Mix garlic and salt, mash them and add some water. Sliced purslane steamed bread dipped in garlic juice.