April-May is the season when Sophora japonica blooms every year. Sophora japonica can not only protect the stomach in beauty beauty, but also limit food in spring. You can try steaming, soaking, frying, frying and other different ways. When cooking, the kitchen is full of refreshing fragrance. This time, I created a new way to eat, Sophora japonica glutinous rice cake, which is soft and fragrant.

Materials?

Sophora japonica150g

Glutinous rice flour100g

A little salt

How to make Sophora japonica rice cakes?

Soak Sophora japonica in salt water and wash it, remove the pedicel, leaving the bud and flowers. This step requires some patience.

Soak Sophora japonica in boiling water for 30 seconds. Adding a little salt to the water can keep the light green color and add some salty fragrance.

Blanched Sophora japonica, remove excess water, add glutinous rice flour while it is hot, and start stirring. Glutinous rice flour can be added twice, which is convenient to control the dosage.

Until each Sophora japonica flower is covered with glutinous rice flour and begins to knead dough. If glutinous rice flour is added too much, it is difficult to set, and a little water can be added.

Lovely Sophora flower dumplings.

Fry in wide oil and low heat for 6-8 minutes until the surface is brown.

After frying, use kitchen paper to absorb the oil on the surface, and take a bite. It is crisp outside and waxy inside, refreshing and unique in spring.

Tips

Salt has been added when the water is blanched, and it has a little salty taste. There is no need to add any seasoning at the back, and the taste of Sophora japonica alone is delicious.