The fragrance of Sophora japonica flowers in May——Steamed Sophora japonica flowers
Overview
May is the season of Sophora japonica flowers. When you open the window or walk on the road outside the community, you can smell the fragrance of Sophora japonica flowers. It’s been many years since I’ve had steamed sophora japonica. I was able to pick sophora japonica this time because there are a lot of sophora japonica trees planted outside this community. Sophora japonica also reminds me of my childhood, part of which I spent in my hometown. At that time, there was a locust tree that had grown for more than ten years outside my grandma’s house. Every May, I would climb the tree with a group of friends to pick locust flowers. After picking a basket full of locust flowers, I would take them home for my mother to steam, fry or make steamed buns. Although I no longer have the happy time of that time, sometimes I think of my childhood as still so beautiful. .
Tags
Ingredients
Steps
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Have materials ready.
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Clean the sophora flowers.
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Sprinkle with flour.
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Mix evenly so that each locust flower can be mixed with flour.
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Steam over high heat for 20 minutes.
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Spread the Sophora japonica flowers while they are hot, add chili oil to the garlic, add salt and mash it into a garlic mortar. Add water, sesame oil and chicken essence and mix evenly. Pour it into the Sophora japonica flowers and mix well.
