The fragrance of Sophora japonica in spring(chun lai huai hua xiang huai hua shui jian bao )

The fragrance of Sophora japonica in spring

Introduction:

"When it comes to wild vegetables in spring, we have to talk about the sophora flower. When I was a child, there were many locust trees in the village. When spring came, clusters of locust flowers were hanging all over the branches. The unique refreshing fragrance of locust flowers could not stop them from drilling into your heart, which made people itch. This itch can only be relieved by picking some Sophora flowers to relieve the craving. At that time, we ate a lot of Sophora japonica rice. We cleaned the picked Sophora japonica flowers and simply mixed them with flour with or without seasoning. Once steamed, a bowl of fragrant Sophora japonica rice came out of the pot. And every time I have to eat a round stomach to give up. Maybe it was because there were very few snacks at that time. I always felt that the non-staple food added to every staple food was very delicious. So far, I can think of the unique sweet flavor of Huaihua Maifan, or people say that the taste in memory is the best. At that time, the clever mother always tried to use limited materials to make infinite surprises, which brought infinite happiness to our simple life. Because I know that I like to eat fried buns, my mother used it to mix with the existing food at home, and made delicious fried buns to satisfy my hunger. Now, whenever I think of those poor but happy childhood, I am glad that I have the best father and mother in the world. "

Production steps:

Step 1: the dry yeast is boiled with warm water, then poured into the flour and neutralized to form a dough for fermentation.

Step 2: put a little oil in the frying pan, pour in the scattered egg liquid, stir fry and cut into small pieces.

Step 3: remove the Flos Sophorae from the branches by hand, clean and drain.

Step 4: put the scrambled eggs and sophora flower in a bowl and add appropriate amount of thirteen spices.

Step 5: add the right amount of salt, salt should not be too much.

Step 6: pour in some olive oil.

Step 7: stir well and fry the stuffing.

Step 8: ferment the dough to two to three times the size.

Step 9: take a small piece and knead it evenly to form a thin strip.

Step 10: cut into small dosage pieces, flatten and roll them into thin slices.

Step 11: take a piece of dough and put some sophora flower stuffing into a bun.

Step 12: pack all the steamed buns in this way, and make a second round for about half an hour.

Step 13: put a small amount of cooking oil in the frying pan or pan and brush it open with a brush.

Step 14: after the oil is slightly hot, add the steamed stuffed bun and fry it over low heat until the bottom is slightly colored.

Step 15: add water, submerge to about two-thirds of the steamed buns, cover them with a small fire.

Step 16: after about five minutes, the water becomes very little. Open the lid until the water is dry.

Materials required:

Sophora flower: appropriate amount

Eggs: right amount

Flour: right amount

Dry yeast: right amount

Warm water: moderate

Olive oil: right amount

Salt: right amount

Thirteen spices: appropriate amount

Note: 1. The skin of the Fried Bun should be rolled as thin as possible, and the bun should not be too big, so it is easier to be cooked. 2. When frying steamed stuffed buns, the fire must be low, otherwise the outside is burnt, but the inside is not cooked. 3. Cover the pan when frying, and the steamed buns will cook faster.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: spiced

Chinese PinYin : Chun Lai Huai Hua Xiang Huai Hua Shui Jian Bao