Steamed Sophora japonica
Overview
It’s another year when the scent of Sophora japonica flowers blooms, and the air is filled with the refreshing scent of Sophora japonica flowers. The flowering period of Sophora japonica is very short, and the most delicious Sophora japonica is when it is in bud. There are many ways to make Sophora japonica. Not only can Sophora japonica be used as stuffing to make Sophora japonica buns and Sophora japonica dumplings, but you can also make Sophora japonica pancakes and Sophora japonica scrambled eggs. But the most common way to make it is steamed Sophora japonica, which is also called Sophora japonica wheat rice in some places. The steamed sophora flowers mixed with flour have a sweet and tender taste. It can be used not only as a flavor dish but also as a staple food. It is the taste of spring in memories. Many friends said that the sophora flowers they steamed always turned into a lump, which not only didn’t look good but also tasted bad. In fact, there are some tips for steaming sophora flowers. As long as you pay attention to these two points, the steamed sophora flowers will be loose and loose, and mixed with garlic vinegar sauce, every bite will be delicious. The first point is to drain the sophora flowers after cleaning them. If possible, put them in a ventilated place to dry. The second point is to pour an appropriate amount of cooking oil into the sophora flowers before mixing the flour, and then stir evenly so that the cooking oil coats the sophora flowers. This will not only lock the moisture inside the Sophora japonica flowers when steaming them, but also prevent the Sophora japonica flowers from sticking into lumps.
Tags
Ingredients
Steps
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First of all, we need to prepare the ingredients needed to make this [Steamed Sophora japonica]: Select the newly picked Sophora japonica flowers. Which kind should you choose or the flower bones? The Sophora japonica flowers that have not yet opened and are in bud are the most delicious. Then remove the pedicels and excess leaves, wash the sophora flowers in water, take them out and put them in a basket to drain and let them dry for a while. This way, the water on the surface of the sophora flowers will be slightly less, and it will not become lumpy when mixed with noodles.
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Take a clean and water-free cooking basin, pour the dried Sophora japonica flowers into the basin, pour a small amount of cooking oil and an appropriate amount of salt into the Sophora japonica flowers, and then stir the Sophora japonica flowers evenly. Adding a small amount of cooking oil can not only lock in the moisture, but also prevent the sophora flowers from sticking together when mixed with noodles, making the steamed sophora flowers looser and more translucent.
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Then sprinkle in an appropriate amount of flour and mix evenly, not only to coat the surface of each Sophora japonica flower evenly with a thin layer of flour, but also to make the Sophora japonica flowers distinct.
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Add an appropriate amount of water to the steamer, bring to a boil over high heat, and put the mixed Sophora japonica flowers into the basket. Be careful to spread the Sophora japonica flowers as thinly as possible, so that the Sophora japonica flowers will steam through more easily. Then cover the pot and steam over high heat for 8 minutes.
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After turning off the heat, open the lid of the pot and use chopsticks to stir up the sophora flowers, then take it out and pour it into a basin to let it dry until it doesn't burn your mouth. Then you can eat it.
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If you like to eat garlic juice mixed with Sophora japonica flowers, you can also peel the garlic and mash it into garlic paste, add an appropriate amount of light soy sauce, balsamic vinegar and sesame oil and mix well to make the sauce. Then put the dried steamed Sophora japonica flowers on a plate and you can eat it with the sauce.
