Sophora flower pie
Overview
I made sophora flower pie using the sophora flowers my sister Juanjuan sent from Xuzhou. It was also very fragrant and delicious. I didn’t expect it to be so fragrant! Sophora japonica is bitter in taste, neutral in nature, non-toxic, and has the effects of clearing away heat, cooling blood, stopping bleeding, and lowering blood pressure. It has significant effects on hematemesis, hematuria, hemorrhoid bleeding, wind-heat and red eyes, hypertension, hyperlipidemia, cervical lymphatic tuberculosis, vascular sclerosis, blood in the stool, diabetes, retinitis, psoriasis, etc. It can also deworm and treat pharyngitis. Sophora japonica can enhance the resistance of capillaries, reduce blood vessel permeability, restore elasticity to fragile blood vessels, thereby lowering blood lipids and preventing arteriosclerosis. Spring is about eating young leaves and flowers, thoroughly feeling the breath of spring, and eating it in. Contraindications: Sophora japonica is cool in nature, so people with weak spleen and stomach should not eat it.
Tags
Ingredients
Steps
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Add warm water to the flour, stir it into cotton wool with chopsticks, knead it into a smooth dough, and bake it for 30 minutes
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Chop the pork belly, stir in minced green onion, minced ginger, cooking wine, light soy sauce, and white pepper, stir well and add sophora japonica
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Add rapeseed oil, salt, mix well, finally add sesame oil and mix well to form sophora flower filling
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Divide the dough into equal-sized balls, roll one ball into a round shape with a slightly thicker middle, and add an appropriate amount of filling
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Pinch it tightly like a steamed bun,
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Press it flat, then use a rolling pin to roll it into a round shape. Be very careful in this step so as not to roll out the filling. Complete all
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Heat a pan over medium-low heat, add a small amount of rapeseed oil, and sear until both sides are golden brown
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The finished product is very fragrant and is great for breakfast, lunch and dinner!
