Mushrooms, Horseshoe and Sausage Stuffed Moxa
1.
Dice the sausage and set aside.
2.
Wash carrots and horseshoes, peel them, and cut into small cubes for later use.
3.
Wash the stalks of the fresh shiitake mushrooms, cut into small cubes and set aside.
4.
Next, make the filling first: Heat the oil pan, fry the diced sausages in the pan to get the oil, then pour in the fresh shiitake mushrooms, and fry until the shiitake mushrooms have a fragrance.
5.
Then pour in the diced carrots and diced horseshoes, stir-fry evenly, then add an appropriate amount of oyster sauce to season, stir well and set aside.
6.
Take 12 grams of wormwood powder, add 350 grams of water, and mix well.
7.
Take 300 grams of glutinous rice flour and 200 grams of sticky rice flour and mix well, then pour the boiled wormwood powder water into it, stir it into a flocculent shape with chopsticks, and knead it into a smooth dough. (During the kneading process, increase or decrease the water according to the degree of dryness and wetness of the flour)
8.
Take a small ball of flour, knead it into a small bowl, put the stuffing just fried in the middle, fold it in half, and knead out the lace along the edge.
9.
After all the Aijiao is wrapped, put it in a steamer, steam for 8-10 minutes after the water is boiled, and then simmer for two minutes after turning off the heat.
10.
Finished picture
11.
The taste is salty, fragrant and soft, which is really good!
12.
If you think it is troublesome to pack Aijiao, you can also just make rounds into a youth group!
