Steamed Sophora japonica(fen zheng huai hua )

Steamed Sophora japonica

Introduction:

"When the locust flowers are in full bloom, my parents always go to a small hill in our local town to buy locust nectar. The town is far away from the city, pollution-free, and there are only locust forests all over the hillside. When buying honey, my parents did not forget to take the bag to pick the locust flowers that could be easily touched. When they got home, they washed and dried them, rolled them with flour and steamed them in the big pot in the kitchen. When you want to eat, take out a bag to thaw, microwave for a few minutes, or replace the staple food with vegetables, add some seasonings to mix, very delicious. In the past, I always take my mother's steamed flowers home. This time, in order to take photos, I brought some raw Sophora flowers back and made them myself. "

Production steps:

Step 1: soak and clean the picked sophora flower.

Step 2: after fished out, completely drain the water.

Step 3: add proper amount of dry flour.

Step 4: gently shake the basin so that each sophora flower is stained with flour.

Step 5: lay flat and put into the steamer.

Step 6: steam for 15 minutes until well done, turn off the heat and simmer for another two or three minutes before opening the lid.

Step 7: mix chili oil, minced garlic, oyster sauce, sesame oil, vinegar and scallion into a bowl of juice.

Step 8: pour it on the steamed sophora flower to eat.

Materials required:

Sophora flower: appropriate amount

Flour: right amount

Vinegar: right amount

Sesame oil: right amount

Scallion: right amount

Chili oil: right amount

Oyster sauce: right amount

Minced garlic: right amount

Note: 1, Sophora wrapped flour must be completely dry, without water. 2. Adjust the sauce as you like.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: other

Chinese PinYin : Fen Zheng Huai Hua