Tools/materials: Sophora japonica 500g, flour 200g, cooking oil 10ml, salt 1g, garlic 5 cloves, balsamic vinegar 10ml, soy sauce 15ml, sesame oil 10ml, rice basin, steaming.

1 first of all, we need to prepare the ingredients needed to make this steamed Sophora japonica: choose the newly picked Sophora japonica, which one to choose, or the flowering Sophora japonica is the best. Then remove the pedicels and redundant leaves, wash the Sophora japonica with clear water, take it out, drain it in a basket and air it for a while.

2. Take a clean and waterless frying pan, pour the Sophora japonica into the pan, pour a small amount of cooking oil and a proper amount of salt into the Sophora japonica, and then stir the Sophora japonica evenly. Adding a small amount of cooking oil can not only lock the moisture, but also make the Sophora japonica not stick together when kneading dough, making the steamed Sophora japonica more loose and bright.

3. Then sprinkle a proper amount of flour and stir evenly, so that the surface of each Sophora japonica flower is evenly covered with a thin layer of flour, and the Sophora japonica flower has distinct layers.

4. Add the right amount of water to the steamer. After the fire boils, put the evenly stirred Sophora japonica into the steamer. Pay attention to thinning as much as possible, so that Sophora japonica can be steamed more easily. Then cover the pot and steam for 8 minutes.

5. After turning off the fire, open the lid, stir-fry Sophora japonica with chopsticks first, then take it out and pour it into a basin to dry until it doesn't burn your mouth.

6, if you like to eat garlic juice mixed with Sophora japonica, you can also peel garlic and mash it into garlic, add appropriate amount of soy sauce, balsamic vinegar and sesame oil and mix well to make juice, and then put the steamed Sophora japonica on the plate, you can dip the juice.