Sophora flower cake

Overview

Everyone always has some delicious food that they can't forget, hidden deep in their memory, and this locust flower cake is what my father has always talked about. In the seven years of marriage, I heard him talk about eating locust flower cake at home many times when he was a child, but he has never eaten it in these years. Firstly, acacia flowers are very seasonal, and you can only eat them in May when they are not in bloom. Secondly, near where we live now, there are very few acacia trees. Even if there are one or two in the park, you don’t dare to pick them because you don’t know if a municipal garden worker has sprayed them with pesticides. Unlike the rural areas where we lived when we were children, there were acacia trees everywhere in front of and behind our houses. Before the flowers even bloomed, many of them had already been picked by us naughty gluttons. My father went back to his hometown some time ago. Unexpectedly, my mother-in-law picked sophora flowers this year and froze them in the refrigerator. She brought them back when she came back. The man who rarely cooks actually started making his own food. The prepared Sophora japonica cake is charred on the outside and tender on the inside. It has a rich Sophora japonica flavor and a mouthful of floral aroma when you bite it. As a person who only loves steamed Sophora japonica flowers, I immediately fell in love with it! I made it myself once, it’s very convenient and easy to make!

Tags

• staple food
• home cooking
• acacia flower
• edible oil
• flour
• salt
• water

Ingredients

Steps

1. 1 Acacia flowers thaw. (If it is the flower season, choose acacia flowers that have not yet bloomed. The fresh ones will taste better;)

   

2. 2 Rinse it several times in clean water, carefully pick up leaves and other impurities, and remove excess water;

   

3. 3 Place the drained acacia flowers in a small pot, add appropriate amount of flour, salt and water;

   

4. 4 Stir into a batter like this. It feels a bit mushy, with the sophora flowers and flour sticking together, but it can be clearly seen that there are more sophora flowers and less flour. There is no specific amount given above, because Chinese noodles do not need to strictly control the portion size. Some people like to spend more, and some people like to have more noodles. Just adjust the ingredients according to your own preferences;

   

5. 5 Pull out a piece, form it into a round shape with your hands, and flatten it into a cake;

   

6. 6 Heat the pan, add an appropriate amount of cooking oil, and turn to medium to low heat;

   

7. 7 Put the scooped dough into the pan;

   

8. 8 Because the cake is very sticky, you need to quickly turn it over after putting it in the pan with oil. The cake is still relatively thick at this time. If you press it in step 7, it will stick to the spatula and it will be covered with batter. So after turning it over, press it with the spatula again to make the cake thinner. This will make it easier to cook. You can press it for a while during the cooking process;

   

9. 9 Turn over, continue to fry over medium-low heat until cooked through;

   

10. 10 Fry the sophora flower cake until both sides are browned and the inside is cooked, then it is ready to be taken out of the pan.

    

11. 11 The cake, which is charred on the outside and tender on the inside, and has a strong scent of sophora flowers, is ready to be cooked.

    

12. 12 I haven't been able to eat acacia flowers for a long time. Thanks to my mother-in-law, I can actually taste the taste of spring on this cold day. I am very satisfied. When the acacia flowers bloom next year, I must ask my mother and mother-in-law to pick some and save them, so that I can eat them several times to satisfy my craving.