Sophora japonica rice

Ingredients: Sophora japonica, sugar and flour.

Practice:

1. Remove the leaves of Sophora japonica and leave only the bud;

2. Soak Sophora japonica in clear water, rinse it several times, and then take it out and drain it;

3. Add two tablespoons of white sugar to the drained Sophora japonica and stir well;

4. Add a proper amount of flour, stir the basin, let Sophora japonica roll in it, ensure that each bud is covered with flour, and stir it evenly with chopsticks;

5. Put the Sophora japonica rice on the skin of the corn, steam it in a pot, bring it to a boil with high fire, turn to medium heat, and steam it for a few minutes.

Note:

1. Our Sophora japonica flowers are picked in the village and there is no pollution. If we are in the city, we should consider whether we can eat them.

2. When picking Sophora japonica, don't pick the fully opened Sophora japonica. The half-opened bud is sweeter and more delicious.

3. There is a lot of dust on Sophora japonica, so be sure to soak it and rinse it several times.

4. Not everyone is suitable for eating Sophora japonica. If you have poor digestion or are allergic to it, you should eat it carefully.