Sophora japonica buns

Overview

The Sophora japonica buns were made in May when the Sophora japonica flowers were just blooming, but they were never served. The reservoir where my husband often goes fishing is full of locust trees. Spring arrives late in the north, in May, it’s just getting warmer. Sophora japonica flowers with big ears and big ears hang down on the locust trees, and their fragrance is fragrant, attracting fishing fans to come and pick them. The reservoir manager is a common sight. He said hello and said that you can pick flowers, but you must pay attention to protecting the tree. On a whim, the fishing fan in my family picked several large bags and carried them home, with numerous instructions to eat Sophora japonica buns. So I made this steamed bun while the locust flowers were fresh. The fragrant and sweet sophora flowers and the soft yeast dough make the buns taste really good.

Tags

• staple food
• home cooking
• old man
• steamed buns
• spring recipes
• lunch
• dinner
• students
• chicken essence
• chives
• flour
• noodle sauce
• pork
• sophora japonica flower
• white sugar
• yeast
• salt
• vegetable oil

Ingredients

Steps

1. 1 Cut the pork into appropriately sized pieces. Use a little oil to fry the noodle sauce until fragrant, pour it into the meat, and add an appropriate amount of salt, pepper noodles, chicken essence and oil to taste.

   

2. 2 Sift the flour. Add a little sugar. Dissolve the yeast with warm water, pour in the flour little by little, stir it up with chopsticks, and knead it into a ball with your hands. Leave it aside for ten minutes and continue to knead it into a smooth and non-sticky dough.

   

3. 3 Cover with a damp cloth to ferment. When the weather is cold, you can use a steamer to boil a pot of 60-degree hot water, place the dough on the steamer, cover the pot and ferment until doubled in size.

   

4. 4 Pick and wash the leeks, chop into fine pieces and set aside.

   

5. 5 Pick and wash the Sophora japonica flowers, blanch them, put them in cold water, fish them out with your hands after they cool down, squeeze out the water and set aside.

   

6. 6 Put the leeks and locust flowers in a pot, first pour an appropriate amount of vegetable oil, then add salt and chicken essence, mix thoroughly, then add the well-flavored meat and mix well.

   

7. 7 Remove the air from the dough, knead it evenly, take a piece of dough, roll it into a cylinder, and then divide it into equal-sized pieces.

   

8. 8 Divide the dough into a dough that is thick in the middle and thin around the edges.

   

9. 9 Wrap in appropriate amount of stuffing. Yantai’s steamed buns are all about having lots of stuffing, so they try to pack as much stuffing as possible.

   

10. 10 Pinch out more than fifteen pleats evenly and place them on the corn husks.

    

11. 11 Place in a steamer for secondary fermentation. When it reaches 1.5-2 times, it can be steamed over high heat. After the water boils, turn to medium heat and steam for 20-25 minutes.

    

12. 12 Steamed buns.

    

13. 13 Close shadow.

    

14. 14 cross section.