Ai Miguo is city of another name for Jiangxi Province just has not merely, I am the forgive on Jiangxi, we there also have, a lot of places have Jiangxi, it is each district only the appearance that makes is different, the way is similar.
Our native place is in Pure Brightness when do Ai Miguo, shift to an earlier date a few days to collect commonly moxa, the Ai Changde of that season tender fat, by the side of cropland border district, a lot of places are long moxa.
Go up commonly the place that compares shade, or the place with water full share, long Ai Te has been fastened, tender fat. These Ai Dou is feral, food of real pure natural green, its grow the process is done not have any artificial interpose.
Ai Cai after coming back, wash clean, put in boiler to be boiled, a few days are put after been boil, when when wanting to do, take again wash clean, grind sodden, it is better to be ground more finely.
After been grind moxa mix together with ground rice, mix divide evenly, this moment still is born because of ground rice, of white, ai Fang goes in, without Qing Qing's color.
Put the ground rice that has mixed to the evaporate in boiler again, after evaporate is ripe, teem comes, put on chopping block to knead, this moment, ai Guo's color comes out, ai Fang is gotten much, color is deep, ai Fang is gotten little, color is bit lighter.
Divide the ground rice that has kneaded into many a small group, these round rub circles, a hole is done among, food is put inside or candy, it is OK to had been wrapped again.
I prefer stuffing taking course, dish is pickles commonly, bean curd works, bamboo shoots in spring is put together fry, light is these dish of enough dribble letting a person, put the biscuit in Ai Tuan again, the fragrance of dish, add moxa faint scent, bite on one, the aftertaste is boundless.
Be in now northward, eat the Ai Miguo that is less than the parent, spend the New Year when coming home, not moxa, spring has moxa when, be absent again native place, I had not eaten several years, good yearning
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