Because I am a child from the countryside, I have a strong feeling for Sophora japonica since I was a child. When I was a child, there were several acacia trees in my hometown in the countryside, whether under my roof or on both sides of the street. Every April and May, it is the day when acacia trees are full of flowers. Therefore, every household will choose some to take home, or mix some flour to steam cooked food, or steam corn flour into Sophora japonica steamed bread, or simply fry a few eggs to eat.
Ingredients: 200g of Sophora japonica, 0/50g of glutinous rice flour/kloc-0, a little salt.
Operating steps: 1. First, prepare some fresh Sophora japonica flowers. After removing the branches, put them in an empty pot, add enough water to soak them, then add a spoonful of salt, and leave them for 15 minutes. Sophora japonica has a strong fragrance, which will attract bees and insects to eat, so we need to soak it in salt water to remove bacteria and dust.
2. Boil the water in the pot. After the water is boiled, blanch the Sophora japonica. The blanching time should not be too long, otherwise the fragrance of Sophora japonica will be lost in the water. When blanching, you can add a spoonful of salt and a little cooking oil to keep Sophora japonica always light green and add some salty taste.
3. After the Sophora japonica is fished out, the cold water is too cold, then the excess water is removed with steaming cloth, then a proper amount of glutinous rice flour and a little salt are added, and the mixture is evenly stirred in one direction with chopsticks until each Sophora japonica is wrapped with a thin layer of glutinous rice flour.
4. After stirring evenly, make a number of glutinous rice balls with uniform size by hand, and then start making them on the fire.
5. Add a little cooking oil to the pan or electric baking pan. After the oil is heated, we flatten the dumplings first, then slowly put them into the pot and fry them with medium and small fire.
6, fry until golden on both sides, use kitchen paper towels to absorb excess oil, you can eat. The fried glutinous rice cake with Sophora japonica is golden and crisp in appearance, and it is refreshing to take a bite of the rich aroma of Sophora japonica. This delicious food can only be tasted in spring, so don't miss it!
Lao Tan concluded:
Sophora japonica is a special food in spring. It not only has the efficacy of beauty beauty, but also has many medical functions. It can also clear away heat and protect the stomach after eating. Sophora japonica has a short edible period, so you can only wait until next year if you don't eat it now.