Today I will share with you the knowledge of burning moxa, and also explain the method of moxa soup. If it happens to solve the problem you are facing now, don\’t forget to pay attention to this site, now let\’s start!
Contents of this article
1. How to make Ai Cai Mo
1. I didn’t think about uploading it at first , so I didn’t take many pictures. The first part should be about boiling mugwort in water, adding baking soda while boiling, then putting it into a wall-breaking machine, adding sugar, and beating it into a paste!
2. Let it cool and slowly pour it into the flour. Add it slowly to avoid making it too wet due to too much moxa paste!
3. Put it in the pot, cover it and let it ferment. There is no specific time for fermentation. It mainly depends on the state. Just double the size!
2. How to make sour moxa fish
1. First prepare 2 A piece of grass carp weighing about 500 kilograms, clean it, cut the fish from the tail, remove the fish meat along the spine, then remove the fish belly bones, chop the fish bones, fish head, etc. into small pieces, clean them, and then cut the fish with a slant knife Push and pull to slice the fish into slices. You can slice it a little thicker so it won\’t break easily.
2. The following is the key step. Add a little more salt to the sliced fish, and grab it evenly. Hold it for a while until it is sticky. .
3. If you want the fish to taste smooth and tender, it is best to use sweet potato starch, dilute it with a small amount of water, and then catch it with the fish fillets to form a paste. Can. Heat oil in a pan and fry the fish bones first. The fried fish bones will become fragrant when cooked. Turn over and fry again until both sides are golden brown. Remove from the pan and set aside.
4. After frying out the aroma of the dipping sauce, pour in the sauerkraut and continue to stir-fry over high heat until fragrant. Then pour in the fried fish bones to make the soup more flavorful. Strong and fragrant, boiling water must be added here. Add salt to taste, pepper to remove the fishy smell, and add an appropriate amount of white vinegar to increase the sour flavor. Then cook over medium heat for 3-5 minutes until the soup becomes thick and cookedProduces fresh flavor.
5. First pick up the fish bones and sauerkraut and place them on the bottom of the bowl, then turn the pot to the lowest heat, scatter the coded fish fillets into the pot, and add the fish to the pot. Do not turn the fish fillets immediately after they are removed from the pan. After the fish fillets change color and are set, slowly push the spoon and cook for about half a minute before taking them out of the pan. Pour in the soup from the pot and add an appropriate amount of chopped green onion and white sesame seeds. Then put oil in the pot, heat it up, add Sichuan peppercorns and dried chilies, fry until fragrant and pour it into a bowl, then a pickled fish is ready.
3. How to make mugwort soup
Moxamites picked from your own vegetable garden Grass, you should be able to buy it in the market now, come back and clean it for later use.
Cut the meat, ginger and watered mugwort and set aside.
Cook for ten minutes. I personally like to eat softer mugwort. You can cook it longer so that it is not so difficult to eat.
This is the end of sharing about burning moxa, I hope it can help you.
