Attached here are the detailed practices, and the specific steps are as follows:
1, fresh Sophora japonica, it is best to be half-opened.
2, pick up the flowers and leave the flowers and bones.
3, wash, add a spoonful of salt to soak 10- 15 minutes, play a role in sterilization and disinfection.
4. Remove and control the dry water.
5. Take half of white flour and half of corn flour.
6. Let Sophora japonica be evenly wrapped with two kinds of flour.
7, cold water on the pot steam 10 minutes, cooked with chopsticks to break up, to avoid adhesion.
8. Traditional sauce: June fresh soy sauce, rice vinegar, minced garlic, salt, monosodium glutamate, sesame oil (or Chili oil) (you can mix it according to your own taste)
9. When eating, stir the sauce evenly on the steamed Sophora japonica and enjoy it.
Every time I think of the delicious food made of Sophora japonica, although its taste is not rich, for me, it can satisfy all my taste buds and make me always remember it. In this beautiful season, I can always think of it, whether in dreams or in reality. Perhaps this is what people think, because it can always bring me joy.
If you happen to have Sophora japonica trees around you, on sunny days, take your children to prepare some Sophora japonica flowers and try to make them for your family to taste pure natural food. I believe it will also be a good choice.
Friends in Linzhou, after reading this, will it be the most unforgettable thing in your memory? I look forward to your sharing, the most familiar but always unforgettable hometown-Linzhou cuisine.
For our past, there are some things that need to be passed down, such as traditional culture and local snacks. I especially want to teach our children the delicious food in my hometown, and I want to tell them more stories about my hometown. I hope that my hometown will always be in children's hearts, and mentioning my hometown is not just a name-Linzhou. I hope that one day, I will have the opportunity to tell more heroic stories about Linzhou to children.