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How to make moxa leaf noodles

Minced meat or vegetables: moderate amount, used as noodle ingredients. [production steps] prepare Artemisia: wash the fresh Artemisia, get rid of the old roots and hard stems, leaving only tender leaves and stems. If it is dried Artemisia argyi, it needs to be soaked in advance.

Wash the moxa leaves. Blanch the cold water after boiling. Break 250 grams of moxa leaf and 200 grams of water. Put salt in the noodles and mix it with baking soda and wake up for a while. Pressing surface, cutting plane. Take it whenever you want it in a box and frozen. Two ingredients: noodles, eggs, moxa leaves, oil, salt, ginger preparation materials.

First of all, the most important thing to make moxa noodles is to choose high-quality ingredients. The main raw materials of moxa noodles are wheat flour and moxa flour, so when choosing wheat flour, you should choose high gluten wheat flour, which can make the noodles more elastic and taste better.

How to eat moxa leaf noodles: flour, salt, scald moxa leaves, water, baking soda moxa leaves wash. Blanch the cold water after boiling. Break 250 grams of moxa leaf and 200 grams of water. Beat it to mud. Put salt in the noodles, put baking soda and mix them into batter to wake up for a while.

Can make flour steamed moxa leaves, the specific methods are as follows: materials: 1 kg of moxa leaves, 50 grams of flour, sesame oil, spicy noodles, onions, mashed garlic. Remove the hard stem and withered leaves from the fresh moxa leaves, clean the sediment with clean water, then mix them with 250 grams of flour according to the proportion of 1 kg of moxa leaves, so that all the leaves are stained with flour.

The following are the specific operation steps of the moxa leaf pancake: operation / step 1 prepare the moxa leaf juice to wash and scald the moxa leaf and ginger into the cooking machine and break it. 2 pour in the flour, stir in salt and crush the moxa leaves together with the juice into the flour, add salt, and mix the long moxa leaf flour paste together.

How to make moxa leaf noodles?

1. Noodles: pour glutinous rice flour into a large bowl, add appropriate amount of sugar, slowly add moxa juice, stir while adding, so that glutinous rice flour fully absorb moxa juice and knead into a smooth dough. Make stuffing: mix bean paste, chopped peanuts and sesame seeds evenly to make stuffing.

2. Juice extraction: remove the Artemisia artemisia scalded by James, wash it with cold water, then squeeze out the water, use a juicer or squeeze out Artemisia juice by hand. Noodles: pour the flour into a basin, add the right amount of salt and artemisia juice, if you like, you can also add eggs to increase the taste.

3. Wash the moxa leaves. Blanch the cold water after boiling. Break 250 grams of moxa leaf and 200 grams of water. Put salt in the noodles and mix it with baking soda and wake up for a while. Pressing surface, cutting plane. Take it whenever you want it in a box and frozen. Two ingredients: noodles, eggs, moxa leaves, oil, salt, ginger preparation materials.

4. Boil the noodles under boiling water until cooked and bring out. Beat the eggs in a hot oil pan, fry until the bottom is formed, turn over and fry the eggs. Add water and boil. Add wormwood. After cooking for three minutes, add salt. Mix well. Just pour in the moxa egg soup.

5, moxa leaves and flour how to eat a total of 3 steps, moxa leaves and flour can be made: moxa leaf pancakes, moxa leaf Zanba, moxa leaf green regiment. The following are the specific operation steps of the moxa leaf pancake: operation / step 1 prepare the moxa leaf juice to wash and scald the moxa leaf and ginger into the cooking machine and break it.

How to cook Ai noodles is delicious

Stir-fry the chopped shredded meat and vegetables, such as beans, carrots and mushrooms, together with moxa noodles, which is not only delicious, but also very nutritious. It is a very worthwhile dish to try. Secondly, we would like to mention Taiwanese-style stewed meat rice with moxa noodles.

First of all, the most important thing to make moxa noodles is to choose high-quality ingredients. The main raw materials of moxa noodles are wheat flour and moxa flour, so when choosing wheat flour, you should choose high gluten wheat flour, which can make the noodles more elastic and taste better.

How to eat moxa leaf noodles: flour, salt, scald moxa leaves, water, baking soda moxa leaves wash. Blanch the cold water after boiling. Break 250 grams of moxa leaf and 200 grams of water. Beat it to mud. Put salt in the noodles, put baking soda and mix them into batter to wake up for a while.

Pick fresh and luxuriant moxa leaves. Blanch the leaves in boiling water for about half a minute. Put the ironed leaves into the cooking machine and beat them into pulp. Add glutinous rice flour into it. Rotate and stir in one direction with chopsticks. After a certain degree, slowly knead the dough with your hands.

Ingredients to prepare for moxa: moxa leaves, glutinous rice flour 2 flour. Stick rice noodle 1 jin, meat 1 jin, leek 1 jin, horseshoe half jin practice: moxa leaves wash clean, pour moxa leaves into the pot to blanch water. Blanch the water and remove it to drain. Chop the wormwood leaves and set aside. Pour the chopped moxa leaves into the pan and boil. Pour the boiled moxa leaves into the rice noodles prepared at 2:1.

The practice of spring moxa cake step 1 ingredients: glutinous rice flour, brown sugar, fried peanut, black sesame, moxa grass, banana leaves. Put brown sugar powder, peanuts and black sesame seeds into the blender. 3. Stir into pieces, mix well, and set aside. 4. Moxa leaves were washed twice. Blanch in boiling water and cook for a while. 6 cook until uncooked.

How to make Ai steamed buns

1. Knead the dough with flour, milk, sugar, yeast and oil and divide it into two portions, one of which is kneaded with moxa leaf powder, and the two colors are evenly divided into small dosages. Wrap the white dough around the green g dough, gently roll it into a flat shape, then roll it up, cut it into small pieces, put it in a warm place to ferment until obviously fat, steam for 10 minutes.

2. Wash the moxa leaves and put them into the cooking machine, add 200g water and beat them fine. Rice flour, glutinous rice flour, sugar, beaten moxa leaf juice together, and slowly add water. Mix it into dough and set aside. Cut bamboo shoots into slices and make water. Wash with good water and cut into small pieces. Cut up dried bean curd.

3. The practice of moxa steamed bread is as follows: preparation of ingredients: 400 grams of flour, 70 grams of moxa leaves, 4 grams of yeast and 30 grams of sugar. Take off the tender leaves of wormwood and wash them clean. Blanch it with boiling water for about 1 minute and then pass through the cold water to squeeze out the water. Put the moxa leaves into the cooking machine and pour 150g of water into the mud.

4. Moxa leaves pick the tender leaves and wash them clean. Cut it up. Put it into the cooking machine, add 60 to 90 grams of water and beat until moxa paste. Put the wormwood paste into the dregs and take the wormwood juice. Take 180 grams of moxa leaf juice, add the yeast, stir slightly to let the yeast dissolve. Add flour An and sugar. Stir with chopsticks until flocculent, then knead it into a smooth dough with your hands.

5. Ingredients: glutinous rice 1000g, sugar 150g, sesame 20g, walnut kernel 30g, bean paste 30g, coconut paste 30g. The glutinous rice needs to be soaked in water for 6 hours, then pour out the water, dry steam in the pot, steam for 15 minutes, put the glutinous rice into the pot, pour in boiling water, stir while pouring water, so that the glutinous rice can fully absorb water.

6. Space Click to view the big picture and knead the round steamed bread into a shape, put it into a steamer, cover the pot, wait for the steamed bread to naturally ferment to 5muri twice as large, steam over high heat, boil the water, change to medium heat for about 13 minutes, turn off the heat, and then wait for 5 minutes to open the lid. Space click to see the delicious and fragrant moxa leaf steamed bread is ready.

The method and recipe of Zhuhai moxa cake

Put a clean layer of gauze or steamer paper in the steamer and put the wrapped moxa on it, leaving proper intervals. After boiling the water over high heat, put the moxa into a steamer and steam over medium heat for about 20-25 minutes. [out of the pot and loading] the surface of the steamed moxa is emerald green, gently picked up with chopsticks and placed on the plate.

Wrapped moxa: take a small piece of dough, flatten it into a round cake, put in the right amount of stuffing, then wrap the dough, squeeze and seal it to form a round moxa cake. Steaming: put a layer of steaming cloth or oil paper in the steamer and put the wrapped moxa on it, leaving a proper interval to avoid adhesion.

Take off the moxa leaves and wash them, boil them in a pot for 2 minutes, wring out the water and break it with a juicer. First melt the water and sugar into sugar water and turn off the heat. Then put sticky rice flour, glutinous rice flour (set aside a little to stick hands) and broken moxa leaves into the pot and stir to form a powder ball.