Sophora japonica is the dry bud of Sophora japonica, a leguminous plant. In summer, the flower buds are picked when they are not in full bloom, which is called "Sophora japonica"; When the flowers bloom, they will be collected, which is called "Sophora japonica". After harvesting, remove the branches, stems and impurities of inflorescences, and dry them in the sun in time for raw use, frying or charcoal use.
Sophora japonica is yellow-brown or yellow-green, slightly shriveled, with bell-shaped calyx at the lower part, five teeth at the top, unopened corollas of different sizes at the upper part, and sparsely white pubescence outside. Crispy, weak in gas and slightly bitter in taste. It is best to have green and thick flowers, strong buds and no branches.
Edible formula of Sophora japonica.
Portulaca oleracea Sophora japonica porridge
Ingredients: fresh purslane100g, Sophora japonica 30g, japonica rice100g, and brown sugar 20g.
Making:
(1) Pick fresh purslane, wash it, blanch it in a boiling water pot, take it out and cut it into pieces for later use; Sorting Flos Sophorae Immaturus, cleaning, air drying or sun drying, and grinding into fine powder for later use.
(2) Wash the japonica rice, put it in a casserole, add a proper amount of water, boil it with strong fire, and then boil it with low fire to make porridge. When the porridge is ready, add the fine powder of Sophora japonica, the crushed purslane and brown sugar, and then continue to cook on low heat. Take it twice in the morning and evening.
Steamed fish with Sophora japonica
Ingredients: Sophora japonica 15g, 7 segments of onion, 20g of purple garlic, 500g of crucian carp or carp, ginger slices, salt, cooking wine, monosodium glutamate and sesame oil. Production: Wash the fish, remove scales, gills and viscera, obliquely cut the trunk of the fish for 3~5 knives, put it in a casserole, add onion, ginger, garlic, salt, cooking wine and appropriate amount of water, and steam it with slow fire for 20 minutes. Then add the washed Sophora japonica, add a little monosodium glutamate and sesame oil, and you can eat.
Steamed Sophora japonica with powder
Ingredients: 350g of Sophora japonica, 2 eggs, millet flour, salt and monosodium glutamate.
Production: Wash Flos Sophorae Immaturus, add millet flour, eggs, salt and monosodium glutamate, mix well, make into meatballs, then steam in a steamer for 3-5 minutes and take out.
Huaihua Ou Jie Zhou
Materials: 60g of japonica rice, 20g of Sophora japonica, lotus root node 12g, gardenia 12g, 20g of gypsum, and appropriate amount of sugar.
Making:
(1) Put Sophora japonica, lotus root node, gardenia and gypsum into a casserole, add a proper amount of water, and take the juice after decocting.
(2) Add the washed japonica rice into the medicinal juice, add a proper amount of water to make porridge, and add a little sugar to taste.