1. Steamed Sophora japonica cake. The method is simple: wash Sophora japonica and mix it with corn flour, mix it with alkali, add a little salt, stir it evenly, pour it on a drawer and spread it to a thickness of two inches, and steam it over high fire (my hometown usually uses a big wooden pot). Its characteristics are sweet and delicious, soft and delicious. 2. Honey Sophora japonica cake j-tth was published in April 2006-1721:49: 00 [raw materials] 2 tablespoons of dried Sophora japonica, 3 tablespoons of Sophora japonica honey rice flour, 200g of flour, 65438+ 0/2 tablespoon of dry yeast [method] 2. Mix rice flour with flour and put it in a jar. Dissolve dry yeast in warm water of about 35 degrees, pour it into flour, stir it into batter with a thickness similar to that of sesame paste, and ferment it in a warm place for about 2 hours. When the batter has many holes, it is almost fermented. 3. Mix the pickled Sophora japonica and honey with the batter evenly, put a wet cloth in the steamer (you can brush less oil to prevent sticking), and pour in the batter; 4. After the water in the steamer is boiled, put it on the steamer, steam for 18-20 minutes, take it out to cool, and then cut into pieces. I didn't cook until after supper. It was almost eleven o'clock when the flour was cooked and steamed. LG and I cut the cake, ate it and took pictures. The cake is soft and sticky, and the sweetness of honey smells like Sophora japonica. I wanted to bring more to my colleagues, but I only took a few pictures after eating, and LG and I solved the rest. It seems that LG's weight loss plan failed again today. 3. After washing Sophora japonica, wet Sophora japonica. After steaming, cut it into pieces with a knife, then take it out of the pot with a corner of the cage cloth and pour it into a small basin. Drop a few drops of sesame oil, then pour two spoonfuls of garlic juice and sprinkle with chopped green onion. Suddenly, the hot and delicious "Sophora japonica cake" was ready. White and green, fragrant and delicious. 4. The practice of Sophora japonica! Spring is here, and the Sophora japonica is in bloom! Tell a friend how to cook a boring Sophora japonica rice: pick some half-opened Sophora japonica flowers, the petals are not delicious, and some dust has fallen. Rinse Flos Sophorae Immaturus with clear water, air for a while, put in a pot, pour in flour and stir well. Cover each flower with a layer of flour, put an emery cloth on the steamer, then pour in Sophora japonica, stick a few air holes in the pile of Sophora japonica with chopsticks, and steam ten kinds on the fire. Put it in a pot, stir and disperse, let it cool, add oil, onion and ginger to the pot, and put salt out of the pot. With pickles and soup? 5. Features of mashed garlic Sophora japonica: Sophora japonica is soft and fragrant, and it has a special flavor with mashed garlic. Garlic mashed Sophora japonica production material: main ingredient: Sophora japonica 300g. Seasoning: wheat flour 20g, garlic 20g, vinegar 5g, soy sauce 5g, monosodium glutamate 2g and sesame oil 5g. The method of mashed Sophora japonica with garlic: 1. Wash Sophora japonica, sprinkle with a little salt, mix well with dry flour, steam thoroughly and take out. 2. Put the mashed garlic into a bowl, add vinegar, a little soy sauce, monosodium glutamate and sesame oil and mix well to make juice. Steamed Sophora japonica with garlic paste. The cooking style and making method of fish-flavored Sophora japonica are introduced in detail: private cooking technology: fried fish-flavored Sophora japonica material: main material: Sophora japonica 200g, auxiliary material: wheat flour 50g, starch (corn) 30g, seasoning: vegetable oil 25g, cooking wine 10g, soy sauce 5g, vinegar 3g, Chili oil 5g, sugar 2g and pickled pepper 2g. 2. Chop pickled peppers and spicy bean paste; 3. Mix soy sauce, rice vinegar, sugar, monosodium glutamate, starch and water to make fish-flavored juice; 4. Stir-fry the oil until it is 60% hot, put the Sophora japonica into the paste and mix well, then put it in the wok and fry until it is golden and crisp, and take out the oil control; 5. Heat the oil in the pot, add pickled peppers and Jiang Mo and stir-fry until fragrant, add spicy bean paste and stir-fry red oil, add fish sauce and stir-fry until cooked, add Sophora japonica and stir-fry evenly, and pour in red oil (Chili oil). The practice of Sophora japonica porridge in the two places is 30 grams of rehmannia root, 30 grams of Lycium barbarum bark and 30-60 grams of japonica rice. Production: Wash Rehmannia glutinosa, Cortex Lycii and Flos Sophorae Immaturus, add water to decoct, remove residue to get juice, and cook with japonica rice into porridge. Usage: daily 1 time, and can be taken continuously for 3-5 days. Efficacy: clearing heat and consolidating menstruation. For menorrhagia and dark Sophora japonica: 1. Wash Flos Sophorae Immaturus, mix in flour and a little salt, knead until each Flos Sophorae Immaturus is covered with flour, and steam in a pot for 20 minutes (now it can also be put in a microwave oven 15 minutes). 2. After steaming, pour it into a container with enough space to stir. Pour the vegetable oil into the steamed wheat rice and stir well. The practice of Sophora japonica /cgi-bin/viewone.cgi? gid=38。 fid= 1090。 itemid=3 1970。 T =12005-03-2917:14:16 Spring is coming, and the Sophora japonica will bloom in half a month! Tell a friend how to cook a boring Sophora japonica rice: pick some half-opened Sophora japonica flowers, the petals are not delicious, and some dust has fallen. Rinse Flos Sophorae Immaturus with clear water, air for a while, put in a pot, pour in flour and stir well. Cover each flower with a layer of flour, put an emery cloth on the steamer, then pour in Sophora japonica, stick a few air holes in the pile of Sophora japonica with chopsticks, and steam ten kinds on the fire. Put it in a pot, stir and disperse, let it cool, add oil, onion and ginger to the pot, and put salt out of the pot. There are pickles and soup. In my hometown in Tianshui, northwest China, it is called Huaihuazan (poor) steamed bread, which is best fried with pigs and tastes excellent. Cut the potatoes into thick shreds with a vegetable cutter. The practice is the same as above, and it becomes potato rice. There is also a kind of corn flour potato steamed bread: cut the potato into thumb chunks, add water to the wok, sprinkle a layer of corn flour on the potato chunks, stick a few air holes with chopsticks, simmer for more than ten minutes, dry the water, turn off the fire, stir and disperse the corn flour and potatoes, and stick a layer of corn flour on the small potatoes. Let it cool, then add oil, onion and ginger, stir fry, and put salt in the pan. Flowers can also be made into rice peony, magnolia, rose and other edible flowers. The method is as above. Sixty years ago, there were several Bai Mudan trees in my grandmother's garden. After mid-flowering, peony rice is made. Every time I think of my grandmother's memory, my mouth water. Lentil noodles are similar to corn flour and potato steamed bread. Put meat and lentils in a wok and add oil, onion, ginger, garlic, salt and soy sauce for one minute. After adding water to lentils, put out half a bowl of water-oil soup, then put the strips on it, and add water to half a bowl of water-oil soup. Punch a few air holes with chopsticks, dry the water with slow fire for more than ten minutes, then put out the fire and stir and disperse. Put it in a bowl, add vinegar, Chili oil and garlic paste, and match it with a bowl of soup. The detailed method of distillation of Sophora japonica is mouth-watering in the season when Sophora japonica is on the market. So, I suddenly became interested in cooking a dish about Sophora japonica, which is not elegant, but a preference and nostalgia for the taste of my hometown. Bought Sophora japonica must be carefully selected, washed with clear water several times, and then dried (pay attention to wait until the water is dry, so that the steamed vegetables can be strong) for use; Cut a little onion and ginger, chop them, mix them into the drained Sophora japonica, add salt and mix well; Put the flour into the stirred plate, and be sure to add the flour layer by layer. Knead by hand at the same time, and add flour while kneading. When the food looks less sticky, steam it in the pot, usually about ten minutes. After steaming for five or six minutes, stir the steamed vegetables with chopsticks to make them evenly heated. Other condiments can be prepared in the process of steaming vegetables. Prepare a little garlic, balsamic vinegar and sesame oil and pour them into a small bowl for later use; After the dish is steamed, take it out and dip it in the prepared seasoning. It's really a fragrant entrance, which can't help but remind people of the days when they ate a lot of Sophora japonica when they were young. It is really delicious.