Because the texture of Sophora japonica is relatively thin, it is especially good to cook whether it is steamed with hot water or cold water. But when steaming Sophora japonica, we must master the appropriate time, because steaming for too short and too long will affect the taste of Sophora japonica. Sophora japonica is steamed for too long and tastes soft. Therefore, it is necessary to master a certain time when steaming Sophora japonica.

In daily life, it is actually a wrong practice to directly mix Sophora japonica with flour. Steaming Sophora japonica also has certain skills. For example, before steaming Sophora japonica, add a layer of cooking oil on it, so that an oil film will form on the surface of Sophora japonica, and the steamed Sophora japonica will be more fragrant.

The purpose of Sophora japonica:

Sophora japonica has many uses. Besides being edible, it can also be used with other ingredients. For example, it can be made into various delicacies, such as Sophora japonica cake, Sophora japonica tea and Sophora japonica steamed buns. This can make the food more delicious and make the food smell better.

Sophora japonica is called Sophora japonica and is planted all over China. We can see them everywhere. Sophora japonica is more widely planted in northern China, especially in the Loess Plateau and North China Plain. Sophora japonica usually blooms in April-May every year, and the flowering period is about 15 days. Sophora japonica has high ornamental value and attracts many people to watch it every year.