There are many ways to eat Sophora japonica, which can be used to fry eggs and Sophora japonica cakes, steamed buns, and jiaozi. The washed Sophora japonica is steamed with flour and tastes sweet and distinct. It is both a dish and a meal. It is delicious. Remove the branches and leaves of Sophora japonica, leaving only Sophora japonica, rinse with clear water several times, drain the water, or dry the surface with kitchen paper. First, pour a spoonful of cooking oil into Sophora japonica and mix well, then add a spoonful of flour several times to evenly coat Sophora japonica with a layer of flour. Spread a steamer cloth on the bottom of the steamer, pour the mixed acacia flowers into the steamer and smooth them. Boil water in the pot, turn on the water and put it in the steamer. Steam on high fire for 5 minutes. Pour the steamed Sophora japonica into the pot, add salt, stir well and shake well.
Add a spoonful of minced garlic and Chili powder to the bowl, pour in hot cooking oil and stir well, then add a spoonful of rice vinegar, soy sauce and sesame oil and stir well. If you can eat spicy food, you can add some millet spicy food. Pour the sauce on the steamed Sophora japonica and mix well. Steamed Sophora japonica is both a dish and a meal, and steaming a pot at a time is not enough to eat. It is more popular than serving big fish and meat. My husband said that even eating two bowls is not enough to satisfy my desire. The steamed acacia flowers can also be used for cooking or stewing after cooling. They are all super delicious! Be sure to drain the acacia flowers after washing, so that the acacia flowers will not be wrapped too much when wrapping flour. Pour the oil and mix well, and coat it with flour evenly. After the water is boiled, it can be steamed in a pot for 5 minutes, which can not only ensure that the nutrition of Sophora japonica is not lost, but also make the steamed Sophora japonica granules clear and delicious.
The reason why it is called acacia flower is not our original species. Introduced in Qing Dynasty, also known as Robinia pseudoacacia. Because it is imported, it is also commonly known as acacia. It is very different from our local acacia, not a family species. Robinia pseudoacacia is our protozoan species, and its growth rate is slightly slower than that of Robinia pseudoacacia. It blooms late and only in hot summer. In fact, this flower bone flower is the tenderest and sweetest. It tastes and tastes good. The most important thing is that it is easy to preserve, not fragile, not rotten, not easy to fall off the calyx, well preserved and effective. Therefore, the storage of this flower bone is very simple. Insert the flowers into the tender branches, stroke them with your hands, put them in a cool and ventilated place, evaporate the steam, squeeze the air out of the fresh-keeping bag, tie the bag tightly and put them in the refrigerator.