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The practice of Aicao Zanba

1. Moxa Ciba's practice: prepare glutinous rice flour and moxa powder and mix them in the proportion of 2:1. Slowly add the right amount of water and knead into a dough. Divide the dough into small pieces and rub it into a circle. Boil the round dough in boiling water until it floats. Remove the cooked dough and drain. Bake in the oven for a while until the surface changes color slightly.

2. The practice of moxa grass Ciba is as follows: main ingredients: moxa 500g, glutinous rice flour 400g, sticky rice flour 80g, peanut (fried) 200g, black sesame (fried) right amount. Excipients: right amount of water, right amount of sugar, 5g baking soda, right amount of white sugar, right amount of banana leaves, some edible oil. Freshly picked moxa grass, after selecting clean impurities, wash in the water. Hot water in the pan and add 5g baking soda. After boiling soft, be sure to wash it in cold water again and wring it dry and set aside.

3. Wash moxa grass, blanch in water, put moxa leaves in cold water, remove in supercooled water, add proper amount of water, boil in pot, saccharify and cool, beat sugar and moxa into pulp in cooking machine, mix glutinous rice flour, sticky rice flour and moxa syrup, knead into dough, knead round, crush and put bean paste stuffing, seal, spread corn shell on steamer, boil water, put Ciba on corn shell. Steam for 10 to 15 minutes and turn off the heat for 3 minutes.

4. Practice: remove the stem of the fresh moxa leaf, wash it, boil it in a pot that has boiled water for about 15 minutes, pick it up, rinse it with clean water several times, soak for two days, remove the bitter water from the moxa leaf. After two days, grab it dry and chop it up on the chopping block. Prepare the glutinous rice flour, put the chopped moxa leaves into the glutinous rice flour and mix it into a ball. Cut the bamboo leaves into small pieces and put the wrapped Aiqianba on it.

The practice of Aiye Zanba

1. 1000 grams of fresh moxa leaf, 1000 grams of glutinous rice flour, 250g of sesame, right amount of white sugar, 1 banana leaf, right amount of brown sugar. Wash the wormwood, then put it in a pot and boil it with water until you can crush it with your hands. Then rinse with cold water and drain. Chop the cooked wormwood with a knife or break it with a juicer. In a clean basin, add wormwood, add the right amount of glutinous rice flour, and add the right amount of sugar water to mix the noodles.

Ingredients: materials: fresh moxa leaves, glutinous rice flour, stuffing (peanuts, sugar), stuffing with a little sesame will taste better. Remove the stem (as long as the leaves) of the fresh moxa leaves, wash them, and boil them in a pot that has boiled water for about 15 minutes (softer can be chopped more), pick it up, rinse with clean water a few times, let it soak for two days, and remove the bitter water from the leaves.

3. The preparation materials of moxa leaf Ciba: glutinous rice flour, moxa leaf, white sugar, water. Wash the moxa leaves, scald them with boiling water and remove them to cool. Mix the glutinous rice flour and sugar, add the right amount of water and stir into the glutinous rice paste. Pour the glutinous rice paste into a steamer, steam it and take it out to cool. Knead the cool glutinous rice paste into balls and divide it into small pieces. Rub each small piece into a circle and put it into a bowl.

4. Prepare materials. Glutinous rice flour, peanut, brown sugar, white sugar, peanut oil. Boil the fresh moxa leaves again, and then add some baking soda to cook. The boiled moxa leaves are squeezed dry and the excess water is chopped, and the large moxa leaf stalks can be removed directly. Add some water to boil, pour in the right amount of glutinous rice flour and a little sugar to stir into the dough.

5. Prepare materials: 1000 grams of glutinous rice flour, 300g of moxa leaves, half root of radish, 10 pieces of Lentinus edodes, 50g sugar, 700g meat stuffing. Freshly picked moxa leaves are washed clean, just like vegetables. Put it in the pressure cooker, the water can almost drown the leaves, press it with your hand, you don't have to flood the leaves, because the pressure cooker is easy to cook. I pressed Tang Jian and it was ready in half an hour or so.

6. How to make moxa rice dumplings: 300 grams of moxa leaves, 400 grams of glutinous rice flour, 100 grams of sticky rice noodles, white sugar, bean paste stuffing, and moxa leaves stuffing with plum vegetables and pork stuffing: moxa grass to stem and take leaves, wash them clean, and then blanch them in boiling water. Let the leaves be heated evenly. Pick up the hot moxa leaves, put them in cold water, pass through the cold water twice, pick them up and drain. Add the right amount of water to the sugar, then put it into a pot and bring it to a boil. after saccharification, dry it until it is not hot.

The common practice of Aiye Zanba is shared: sweet, soft and waxy, strange fragrance, so delicious!

Moxa leaves, glutinous rice flour, peanuts, white sesame, white sugar: first of all, remove the handle of the picked moxa leaves, leaving the tender leaves to wash clean. After putting the right amount of water in the pot to the boil, pour the washed moxa leaves and boil them out for about 15 minutes, then soak them in clean water for a while, then rinse several times to remove the bitter water, remove the bitter water, drain the water, chop it up with a knife or put it into a cooking machine to break it into a plate for use.

First of all, wash the moxa leaves, remove the old stem, blanch the water with baking soda for about 2-3 minutes, squeeze out the water and set aside. The ratio of moxa leaves to water is 1:6 and the ratio to powder is 1:3. Here we choose japonica rice noodles because it tastes Q-elastic and easy to shape, and the elderly and children can digest better. If you like glutinous rice noodles, you can adjust the proportion to 3:1. Beat the moxa leaves into juice and mix them with powder. if you like sweetness, you can add 80 grams of sugar.

Noodles: pour the glutinous rice flour into a large bowl, add the right amount of sugar and moxa juice, stir well, and form a slightly soft dough. If the dough is too dry, add the right amount of water; if it is too wet, add the right amount of glutinous rice flour. Steaming: put the mixed dough in a steamer and cook in the pan. Before steaming, you can brush a thin layer of cooking oil on the dough to make Ciba smoother and less likely to stick to your hands.