Sophora japonica is the dry bud of Sophora japonica, a leguminous plant. In summer, the buds of flowers are harvested when they are not in bloom, which is called "Sophora japonica"; Flowers are harvested when they are open, which is called "Sophora japonica". After harvesting, remove the branches, stems and impurities of inflorescences, and dry them in time for raw use, stir-frying or charcoal-frying.
The appearance of Sophora japonica is yellow-brown or yellow-green, slightly shriveled, the lower calyx is bell-shaped with 5 teeth at the apex, and the upper part is an unopened corolla with different sizes, and the outside is sparsely white pubescent. Crispy in quality, weak in gas and slightly bitter in taste. It is better to have green and thick flowers with strong buds and no branches.
Edible recipes of Sophora japonica L.
Portulaca oleracea Sophora japonica porridge
Ingredients: fresh purslane100g, Sophora japonica 30g, japonica rice100g, and brown sugar 20g.
Making:
(1) Pick the fresh purslane, wash it, blanch it in a boiling water pot, take it out and cut it into pieces for later use; Sorting Flos Sophorae Immaturus, washing, air drying or sun drying, and grinding into fine powder for later use.
(2) Clean the japonica rice, put it in a casserole, add appropriate amount of water, boil it over high fire, and then boil it over low fire to make porridge. When the porridge is ready, add the fine powder of Sophora japonica, add the crushed powder of Portulaca oleracea and brown sugar, and then continue to boil over low fire. Take it twice in the morning and evening.
Steamed fish with Sophora japonica
Ingredients: 0/5g of Sophora japonica/KLOC-,7 segments of scallion, 20g of purple garlic, 500g of crucian carp or carp, ginger slices, salt, cooking wine, monosodium glutamate and sesame oil. Production: Wash the fish, remove scales, gills and internal organs, obliquely cut the trunk of the fish for 3~5 knives, put it in a casserole, add onion, ginger, garlic, salt, cooking wine and appropriate amount of water, and steam it on slow fire for 20 minutes. Then add the washed Sophora japonica, add a little monosodium glutamate and sesame oil, and you can eat it.
Steamed Sophora japonica with powder
Ingredients: 350 grams of Sophora japonica, 2 eggs, millet flour, salt and monosodium glutamate.
Production: Wash Flos Sophorae Immaturus, add millet flour, eggs, salt and monosodium glutamate, mix well, make into a ball, then steam the ball in a steamer for 3-5 minutes, and take it out.
Huai Hua ou Jie Zhou
Ingredients: 60g of japonica rice, 20g of Sophora japonica, 0/2g of lotus root node/kloc-0, 2g of gardenia/kloc-0, 20g of gypsum, and appropriate amount of white sugar.
Making:
(1) Put Flos Sophorae Immaturus, Lotus Nodes, Gardenia and Gypsum Fibrosum into a casserole, add appropriate amount of water, and take the juice after decocting.
(2) Add the washed japonica rice into the medicinal juice, add a proper amount of water to make porridge, and add a little sugar to taste.