Because I am a child coming out of the countryside, I have a strong feeling for Sophora japonica since I was a child. When I was a child, there were several acacia trees in my hometown in the countryside, all behind my eaves and on both sides of the street. Every April and May, this is the day when the acacia tree is full of flowers. Therefore, every household will pick some to take home, or mix some flour to steam cooked food, or steam corn flour into Sophora japonica steamed bread, or beat a few eggs for simple frying and eating.
Ingredients: 200g of Sophora japonica, 0/50g of glutinous rice flour/kloc-0, a little salt.
Operating steps: 1. First, prepare some fresh Sophora japonica flowers. After removing the branches, put them in an empty pot, add enough water to soak them, then add a spoonful of salt and set aside 15 minutes. Sophora japonica has a strong aroma, which will attract bees and insects to eat, so we need to soak it in salt water to remove bacteria and dust.
2. Boil the water in the pot. After the water boils, put the Sophora japonica into the water. The blanching time should not be too long, otherwise the fragrance of Sophora japonica will be lost in the water. When blanching, you can add a spoonful of salt and a little cooking oil, which can keep the Sophora japonica flower light green and add some salty taste to it.
3. After the Sophora japonica is fished out, the cold water is too cold, then the excess water is removed by steaming cloth, then an appropriate amount of glutinous rice flour and a little salt are added, and the mixture is evenly stirred in one direction with chopsticks until each Sophora japonica is covered with a thin layer of glutinous rice flour.
4. After mixing evenly, make a number of glutinous rice dumplings with uniform size by hand, and then start making them on the fire.
5. Add a little cooking oil to the pan or electric baking pan. After the oil is hot, let's squash the glutinous rice dumplings, then slowly put them into the pot and fry them over low heat.
6, fry until golden on both sides, use kitchen paper towels to absorb excess oil and serve. The fried rice cake with Sophora japonica is golden and crisp in appearance, and it is refreshing to take a bite of the rich aroma of Sophora japonica. This delicious food can only be tasted in spring, so don't miss it!
Lao Tan concluded:
Sophora japonica is a special food in spring. It not only has the efficacy of beauty beauty, but also has many medical functions. It can also clear away heat and protect the stomach after eating. The edible period of Sophora japonica is short, so you can only wait until next year if you don't eat it now.