Classic steamed sophora flower recipe Ingredients: Sophora flower flour and garlic cloves Preparation method 1. The sophora flower plucked from the tree must be washed several times, or washed with light salt water. The sophora flower will be dirty if it is hung on the tree and exposed to the wind and sun all day.

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Sophora japonica must choose which kind of flowers should not bloom too large. Slightly blooming ones like this are more delicious.

Set the washed Sophora japonica aside to dry naturally. Be sure to dry it, so that the steamed Sophora japonica flowers will not become sticky and will be loose.

2. Add two tablespoons of cooking oil to the dried Sophora japonica flowers. This step is very important. Adding cooking oil is mainly to lock in the moisture. When wrapped in flour and steamed, it will be stronger and taste better. 3. A small amount of Sophora japonica flowers is more

Add flour one at a time. There is no fixed amount of flour. Add it slowly. If you add too much, the taste will be poor. If you add too little, it will become sticky when steamed.

So be sure to mix it evenly as you add it.

Keep stirring with both hands to ensure even mixing.

4. The most important thing about steaming sophora japonica is to add flour. Some friends like to add cornmeal, and some friends like to mix corn flour with white flour. Personally, I prefer pure white flour. The steamed sophora japonica is stronger and chewier the more you eat it.

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Just add the flour to this level, just take a look and stir until it looks like this.

5. Once mixed, steam it.

Some people put cold water on the pot, and some people put hot water on it.

If you are using cold water for a pot, after the water is boiling, open the lid and double the pot to prevent sticking.

Pour hot water into the pot and steam for two minutes, doubling the amount.

6. When steaming the locust flower spread, the thinner the better, don’t spread it too thick. If the bottom layer is cooked, it will be awkward if the middle is not cooked!

Generally, it will be cooked after steaming for 6-8 minutes.

If the spread is thicker, steam it for more time.

7. Of course, the sauce is indispensable for steaming sophora flowers. Minced garlic, light soy sauce, dark soy sauce, oyster sauce, salt, chicken essence, pepper, sesame oil and chili oil. Add the sauce according to your own taste.

8. The steamed sophora japonica flowers should be poured into a basin and left to cool. After cooling, they will be especially chewy.

9. Put the steamed Sophora japonica flowers into a plate, pour the sauce on it, and it's ready to eat.

When you take a bite, it still tastes like when you were a kid, full of childhood memories.

Tip 1. After washing and drying the sophora flowers, be sure to add cooking oil.

Edible oil not only locks in water, but also makes the steamed sophora flowers delicious and chewy.

2. When steaming the Sophora japonica in the pot, be sure to stir it while steaming for a few minutes so that it will not lump.

3. Place the steamed sophora japonica in a pot, stir it evenly and let it dry.