2. Put the ground Flos Sophorae Immaturus into the sticky rice flour, and then keep stirring until the rice flour is agglomerated without dropping anything.
3. Boil a pot of water, then put an appropriate amount of rice flour balls on the colander, put the colander on the boiling water, and press the dough balls with the prepared spoon or cup bottom (the principle of this practice is the same as that of raw rice noodles), that is, let the dough pass through the colander and become slender strips. When it reaches a proper length, it will be cut by a knife or other sharp tools, so that the thin strips of powder will fall into hot water and be cooked.
4. When all the powder is finished, you can turn off the fire, then sprinkle the powder of Sophora japonica in the pot with chopsticks and let it cool before eating.
5. Finally, cook a pot of sugar water, white sugar, brown sugar, yellow sugar or honey water according to personal preferences and tastes. After Sophora japonica is done, it must be soaked in proper amount of water, otherwise it will stick together. The best formula of fresh meat steamed stuffed bun is as follows:
Ingredients: 500 grams of minced meat, 200 grams of white radish, 30 grams of soy sauce, chopped green onion 100 grams, 30 grams of pepper oil, and 13 spices 10 grams.
First, the white radish is shredded.
Second, blanch the white radish in hot water for one minute.
Third, remove cold water.
Fourth, after pouring the soy sauce, stir it evenly.
5. Pour in100g chopped green onion.
6. Then pour in 30 grams of pepper oil.
Seven, then pour 10 gram of thirteen incense.
8. Stir well, and finally add shredded carrots.
Nine. After stirring evenly, the steamed stuffed bun is finished.