A list of the contents of this article:

The practice of Aicao Zanba in Guangdong

1. Pour moxa leaf juice into glutinous rice flour, glutinous rice flour: moxa leaf juice = 3:1. Stir with chopsticks. Knead into an untouched dough. 1 take the right amount of glutinous rice flour ball, rub round, then gently press flat, put in the right amount of peanut sesame stuffing, then seal, rub round, and make a prototype of Zanba. 1 put it on the grease paper.

2. Step 1: pick out the tender buds and leaves of Artemisia argyi. Step 2, boil the water and boil the washed moxa grass for 2 minutes. Step 3, put the salvaged wormwood into cold water. Step 4, drain the moxa grass and add a little water to the cooking machine to make a delicate juice.

3. Moxa Ciba delicious and healthy ingredients and ingredients: 500 grams of moxa, 500 grams of glutinous rice flour, 100 grams of sticky rice flour, 100 grams of coconut paste, 500 grams of peanut rice, 200 grams of white sugar, 50 grams of black sesame, 1 tablespoon of edible alkali. Add 2 ladles of water to the pot, add 1 tablespoon of edible alkali, then bring to the boil, bring to the boil, put in the cleaned moxa grass, continue to boil over high heat, and bring to a boil.

4. First stir the glutinous rice flour and cold boiled water (add sugar) and then add a little cornflour (appropriate amount). Boil moxa grass for 2 minutes. Fish out the moxa grass and remove the water. Add sugar and chop. Rub the chopped wormwood with the dough. Knead the dough. Take out a small piece of dough, pack the ingredients that have just been prepared, and then knead out the shape you like. Just steam it in the pan.

5. Save the sticky rice flour stuffing with moxa leaves to the mobile phone step 1: boil the water in a cauldron, add a little alkali, put in the washed moxa grass, do not add the pot cover, keep the water slightly boiled, turn the moxa grass slightly with chopsticks to make it evenly heated, cook until the leaves become swarthy, pinch the stem with your hands, and turn off the fire as soon as you pinch it. Covering the pot cover in the cooking process will cause the boiled moxa grass to turn yellow and the color is not bright.

The practice of Maoming Ye Zanba

1. The practice of white hemp leaf Ciba is to make white hemp leaf into Ciba. On the reverse side of the white hemp leaves, remove the leaf marks, boil them in a pot, pour them out and wash them, and wring the water dry. In a pan of oil and salt, stir-fry the chopped leaves for a while, add water, and continue to fry. Stir-fry the white sesame leaves, take them out, add sticky rice flour and rub glutinous rice flour into a ball. In March every year, the white hemp leaves are tender and numerous, so they should be picked for a short time.

2. First stir the glutinous rice flour and cold boiled water (add sugar) and then add a little cornflour (appropriate amount). Boil moxa grass for 2 minutes. Fish out the moxa grass and remove the water. Add sugar and chop. Rub the chopped wormwood with the dough. Knead the dough. Take out a small piece of dough, pack the ingredients that have just been prepared, and then knead out the shape you like. Just steam it in the pan.

3. The common practice of moxa leaf Zanba is as follows: main ingredients: moxa leaf, glutinous rice flour. Excipients: sugar, oil. Wash the wormwood 3-4 times, then put it in a pot and bring it to a boil, until you can crush it with your hands, rinse with cold water and drain. Put the cooked moxa grass on the chopping board and chop it up with a knife. If you like to have a sense of granularity, you can chop it by hand.

What is the practice of Guangdong Aidan?

1. [main ingredient] (multiple people) Artemisia argyi 500g glutinous rice flour 1000 g sticky rice flour 100g peanut rice 250g sesame 150g brown sugar 300g [excipients] peanut oil 100g white sugar 50g water about step 1 prepare newborn moxa grass.

Step 7: take a small dough, knead it into a circle with both hands, then close the five fingers of the left hand into a nest, insert the thumb of the right hand into the dough, and the other four fingers outside the dough, cooperate with the thumb, counterclockwise, slowly pinch the dough thin, and finally form an upper open pocket with a round bottom.

3. Add it one by one). After adding the water, the powder is still not soft enough, so you can add the water you just boiled and knead the powder. Take the moxa to the cooking machine to break it. In fact, you don't have to hit the well-cooked moxa, you can rub it vigorously. After kneading, just pack the stuffing with different doses and press it with the mold. Boil moxa and knead powder while it is hot. Add moxa water and heat it up. Put a layer of oil on the steamer and steam the moxa in the steamer for about 40 minutes, then you can get out of the pan.

4. Crush the peanuts and white sesame seeds in a tea bag, then heat them in the oven (150min, 8min). After a little cold, turn them with a scraper and heat them again (150min, 8min). The strong aroma has come out ~ ~ after cooling, add shredded coconut, granulated sugar and milk powder and stir evenly with a scraper.

5. One night in advance, clean the dried leaves with ash water and blisters, then wash the moxa leaves the next day and squeeze them out. Wash them five times and clean them. Soak the peas in clean water one night in advance, put the soaked peas in a pressure cooker and press for 10 minutes. Squeeze out the water, add the right amount of oil to the hot pot and stir-fry the pea stuffing with salt and cool.

6. Add some sugar on the way to knead the dough, add your favorite stuffing when you wrap it, or make the unstuffed version directly, it tastes good. Wrap it up and steam it in a pot and brush it with peanut oil. Conditional pad some leaves, no leaves bottom should be coated with peanut oil to prevent sticking pot. The fire will be steamed in 5 minutes, and the unstuffed version can last longer.

Guang-style moxa (moxa fruit) step chart, how to make delicious

1. The practice of Ai Qingtuan (also known as Aiguo): stir-fry peanuts and crush them; stir-fry sesame seeds and mix them with chopped peanuts and salt to make stuffing.

Step 1 boil the water in a large pot, add a little alkali, put in the washed moxa grass, do not add the pot cover, keep the water slightly boiling, turn the moxa grass slightly with chopsticks to make it evenly heated, cook until the leaves become swarthy, pinch the stem with your hands, and turn off the fire as soon as you pinch it. Covering the pot cover in the cooking process will cause the boiled moxa grass to turn yellow and the color is not bright. The purpose of releasing alkali is to remove the bitterness from wormwood.

3, the practice of moxa leaf Zanba diagram 3 there are banana leaves, fresh banana leaves wash clean, a little boil it up and dry it in water. Ai Ye Zanba's practice figure 4 mix flour, pour glutinous rice flour + sticky rice flour into a large container, the proportion is about 3:1 glutinous rice flour sticky rice flour. Pour in the chopped moxa leaves and add water to make the dough. Rub it to the hands without touching the powder and you can wrap it.