The making material of moxa Hao soup: Advocate makings: Beef (the Shang Yong that make sauce) 100g, Ai Hao 60g, beef (do a round mass of food to use) 100g, water 8 cups, clear sauce is right amount, flour 2 big spoon, egg 1. Salt of ﹕ of spice of sauce soup flesh 1 small spoon, balm 1 small spoon, peppery face a few, garlic salt of ﹕ of spice of a round mass of food of 1 small spoon 1 small spoon, balm 1 small spoon, peppery face a few, garlic 1 small spoon, green 2 small spoonThe characteristic of moxa Hao soup: Moxa Hao soup is to use tender Ai Hao and pill of beef make it, puts in sauce soup to boil the boiling water that come out. It is to sending out the spring food of the have a distinctive flavour of moxa Hao fragrance.
Ai Hao is the potherb that represents spring. Fragrance is very thick. The mineral that contains iron of rich ﹑ of calcic ﹑ 燐 to wait and C of vitamin A ﹑ teach you Ai Hao how is soup done, how to do Ai Hao Shang Cai is delicious (1) cuts the beef that is used at doing sauce boiling water into piece flavor with spice, add water to boil boiling water and flavor with clear sauce.
(2) irons tender Ai Hao in boiled water come out, floats with cold water, the portion that and remove water crumbs.
(3) does the beef of a round mass of food to want to use the beef with adipose little content, and had pounded beef and Ai Hao the ball that puts volume of 1.5cm of the make it after adding spice together.
(4) dips in on a round mass of food bubble of a flour is in the egg, puts the sauce Shang Li of boil to boil to again float above till, ripe hind Cheng Zaibo child in. It is OK to bleach Xie Ye of a few moxa Hao.
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