Every time before and after Tomb-Sweeping Day, it is the day when Sophora japonica flowers are fragrant. Several southwest winds blew, and the temperature became warmer and warmer. Taking the children for a walk in the park in the morning, a warm wind came, and a strong fragrance came to the nose. Looking up, a string of shiny acacia flowers hung all over the branches and swayed in the wind.

Because I am a child coming out of 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, both behind my eaves and on both sides of the street. Every April and May, it was the day when the acacia trees were full of flowers. Therefore, every household will pick some and take them home, or mix some flour to steam cooked food, or steam corn flour into Sophora japonica steamed bread, or beat a few eggs for simple frying and eating.

required ingredients: 2g of Sophora japonica, 15g of glutinous rice flour, and a little salt

Operation steps: 1. First, prepare some fresh Sophora japonica. Let's remove the branches of Sophora japonica, put them in an empty pot, add enough water to soak them, then add a spoonful of salt, and put them aside for 15 minutes. Sophora japonica has a strong aroma, which will attract bees and insects to eat, so we need to soak it in salt water to remove bacteria and dust.

2. Boil water in the pot. After boiling, put Sophora japonica into the pot for blanching. 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, so that the Sophora japonica can always keep its light green color and add some salty flavor to it.

3. After the Sophora japonica is fished out, the cold water is too cold, then the excess water is removed by steaming cloth, then a proper amount of glutinous rice flour and a little bit of 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 mixing well, make a number of glutinous rice dumplings with uniform size by hand, and then start making them on fire.

5. Add a little cooking oil to the pan or electric baking pan. After the oil is heated, let's flatten the well-made glutinous rice dumplings with Sophora japonica, then slowly put them into the pan and fry them with medium and small fire.

6. Fry until both sides are golden. Use kitchen paper towels to absorb excess grease and serve. The fried glutinous rice cake of 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's conclusion:

Sophora japonica is a unique food in spring. It not only has the efficacy of beauty and beauty, but also has many medical functions. After eating, it can also clear away heat and protect the stomach. The edible period of Sophora japonica is short, so you can only wait until next year if you don't eat it now.