Childhood memory
"The locust trees in May are full of flowers and fragrance." Every May, the white mountains and plains make you intoxicated, and the fragrance of mountains and plains makes you aftertaste. I remember when I was a child, every May, the trees were full of flowers, one ear after another, just like a fairy scattering flowers. I hung on the tree like a little monkey and picked a bag of Sophora japonica for a while. After I brought it home, my grandmother made me my favorite Sophora japonica.
Nutritional value of Erhuaihua
Speaking of Sophora japonica, the flower name is also called "Sophora japonica", which is the early flowering flower of Sophora japonica, and the budding Sophora japonica, commonly known as "Sophora japonica", is a kind of Chinese medicine. Sophora japonica is delicious and rich in protein, vitamins and various minerals. Proper consumption of some Sophora japonica flowers can effectively reduce blood lipids, dilate coronary arteries and prevent cardiovascular and cerebrovascular diseases.
Three "Purple" and "White" Sophora japonica
Most of the Sophora japonica flowers we usually eat are white, and now there are some purple Sophora japonica, so can they be eaten? What's the difference between them? Eat Sophora japonica in May, which is divided into "purple" and "white". The taste is very different. It is not too late to buy it again. Let's take a look.
First: Is Sophora japonica poisonous?
Many people say that "Sophora japonica is poisonous", but it is not. This is an allergic reaction. The main reason is that Sophora japonica contains a photosensitive substance, and the naked skin of human body will cause "solar dermatitis" after direct sunlight. Moreover, the content of this substance in Sophora japonica is higher than that in Sophora japonica, so sensitive skin will be allergic soon after eating Sophora japonica, and some people mistakenly think it is "toxic".
Second: Sophora japonica and Sophora japonica are two different varieties of Sophora japonica. Generally speaking, the fragrance of Sophora japonica is not strong, while that of Sophora japonica is very strong. In addition, most of them are white Sophora japonica, which is rich in nutrition, while purple Sophora japonica is mainly used for garden viewing because of its beautiful color, and its nutrition is not as big as that of white Sophora japonica; As far as the taste is concerned, the white locust is tender and the purple locust is old. From the above, we know that white Sophora japonica is used for eating, and purple Sophora japonica is mainly used for viewing, which basically has no nutrition, but some people eat purple Sophora japonica, but the taste is not very good.
Fourth, choose Sophora japonica.
Every May, a large number of Sophora japonica are listed, and the fragrance of Sophora japonica is all over the market, which is really intoxicating. So how to choose so many Sophora japonica flowers? Mainly depends on the color, if the pedicel is turquoise and the flower bone is white, it is newly picked; On the contrary, the pedicel turns yellow and the flower bone turns milky white, indicating that the taste will be much worse after a period of time.
Step 5 preserve Sophora japonica
As we all know, the edible period of Sophora japonica is very short, usually 8~ 10 days. It is necessary to master the storage method of Sophora japonica if you want to eat delicious Sophora japonica all year round. Let's have a look.
Method 1: direct freezing method: without any treatment, the newly picked Sophora japonica flowers are directly put into fresh-keeping bags according to one consumption, then vented and sealed, and directly stored in the freezer, so that the preserved Sophora japonica flowers can generally be stored for 2 months.
Method 2: blanching or steaming: the newly picked Sophora japonica flowers should be cleaned, then blanching 1 min or steaming for 3 minutes. After air cooling, squeeze out the water and knead it into a ball, then bag it according to the amount you eat at one time and seal it, and put it in the freezer of the refrigerator for preservation. It won't go bad after eating for a year, and it's especially convenient to take with you.
Cooking method of Liuhuaihua
There are many cooking methods of Sophora japonica, but I think the most classic cooking methods are scrambled eggs and steamed buns of Sophora japonica. Of course, cold Sophora japonica, Sophora japonica cake and steamed Sophora japonica taste good, and each method can satisfy your appetite and let you taste the taste of spring. This may be the last wild vegetable you can eat in spring, and it is a gift from nature. Please cherish it!
Seven taboos for eating Sophora japonica
Sophora japonica is really delicious. Please be careful when eating. Sophora japonica is a cool food, so eat less if your stomach is not good. In addition, on both sides of roadside green belts or expressways, one is dangerous and the other may be polluted. You'd better not pick it.