In April, the beauty of the world is exhausted, and there is the fragrance of Sophora japonica. At the end of April every year, it is not so much the season of blooming Sophora japonica as the competition period of blooming Sophora japonica. The leaves of Sophora japonica have not faded yet, and the rice-like buds can't wait to protrude from the middle of the leaves, which soon exceeds the growth rate of the leaves. The locust trees in the whole forest are covered with pale yellow buds.
Sophora japonica is very good food, and the whole flowering period is only about 20 days. Sophora japonica can also be regarded as a game on the last tree eaten in spring. It has the function of moistening the skin, making the skin delicate, smooth and elastic. Eat more when the liver fire is strong in spring. Today, I sorted out several ways to eat Sophora japonica, each of which is delicious. Sophora japonica can only be eaten in this season all year round. Be sure to try. Don't miss it!
Eggs with Sophora japonica and leeks are really delicious. The skin is fragrant, with faint scent of Sophora japonica and leek. It tastes great!
Ingredients: Sophora japonica, leek, flour, eggs, vermicelli.
1. Soak the newly bought Sophora japonica in salt water to soak out eggs and dirty things.
2. After the Sophora japonica is cleaned, this step is blanching. The blanching time should not be too long, otherwise the delicate flavor and fragrance of Sophora japonica will be lost. Sophora japonica can be blanched for 30 seconds.
3. Squeeze the boiled Sophora japonica into water, then prepare a handful of sweet potato vermicelli in advance and scald it with hot water, and then chop the sweet potato vermicelli. Prepare a handful of tender leeks.
4. Prepare 6 earth eggs and put them in a bowl. After the egg mixture is stirred, put it in a plate for later use.
5. Add oil to the pot, heat it, add the egg liquid, fry the egg liquid until both sides are golden, then fry the egg liquid and put it in a bowl for later use.
6. Leave the base oil in the seasoning pot, add chopped green onion and stir-fry until fragrant, then turn off the fire, add the squeezed Sophora japonica, vermicelli and eggs, stir well, then add the leek, add the edible salt and sesame oil and stir well. Our stuffing of Sophora japonica and leek is ready. It is best not to add extra seasoning when mixing stuffing, because it will cover up the original fragrance of Sophora japonica and leek.
7. Let's mix a batter water, prepare a proper amount of flour, add water, stir while adding water, stir the batter, and finally stir it into a milky thin paste.
8. Then take out my jinao and start baking cakes. When the cake is baked, put it aside.
9. Then take a cake, put in the stuffing, fold it up and down, and then fold it left and right. Brush the baking pan with a layer of oil and preheat it for 2 minutes in advance. Put the prepared cake directly into the electric baking pan.
10, check the pie chart mode. After 3 minutes, turn the cake over and fry until the bottom is golden, then fry the other side. After both sides are golden, you can go out of the pot!
Steaming Sophora japonica has mastered the following skills to ensure that the steamed Sophora japonica is loose but not sticky, sweet and tender, and delicious.
Ingredients: Sophora japonica, flour, salt, sesame oil,
1. Soak Sophora japonica in salt water 1 hour, and then rinse with running water. After washing Sophora japonica, put it in a basket to control the moisture.
2. It is very important to control the moisture of Sophora japonica. If there is too much moisture on the surface, the steamed Sophora japonica will be particularly sticky and taste bad. Generally, I wash Sophora japonica flowers and control water the night before. Do it directly after getting up the next morning, just right.
3. Next, pour the dried Sophora japonica into a big pot, then add the cooled cooked oil and stir it evenly with chopsticks to make the Sophora japonica stained with oil. It is also important to add cooked oil. Adding cooked oil can prevent Sophora japonica from sticking together during steaming. Some friends must be curious, why do you want to add cooked oil? Because the oil we usually stir-fry is generally unheated, it will affect the taste if it is directly added to the dish for steaming.
Then add ordinary flour, and add a small amount of flour several times in the process of adding flour. You don't need much flour, as long as each Sophora japonica flower can be evenly coated with flour. Flour and Sophora japonica will be particularly loose and non-sticky after being mixed evenly.
This is also the most important step of steaming Sophora japonica. After the water is boiled, the mixed Sophora japonica can be put into the steamer. After the Sophora japonica is spread evenly in a steamer, it can be steamed on high fire for 5 minutes.
5. After the Sophora japonica is steamed and taken out, it should be quickly poured into a big basin, and then shaken quickly with chopsticks to prevent sticking together. This step is very important, and the speed must be fast. Start adding seasonings, according to your own preferences. Some friends like garlic juice and Chili oil. I usually only add salt and sesame oil to keep the original flavor of Sophora japonica. After stirring evenly, you can load the plate!
Sophora japonica with eggs, the fragrance of Sophora japonica is very fresh. This method can also be used to make breakfast, which is simple and quick. 10 minutes can make a beautiful breakfast!
Ingredients: Sophora japonica, eggs, shallots, peppers, salt, sesame seeds and oil.
1. Prepare appropriate amount of Flos Sophorae Immaturus and soak it in salt water for 30 minutes, then rinse it with running water several times for later use.
2. After the water in the pot is boiled, add a little oil, then add a little salt, then pour the Sophora japonica into the pot and blanch 1 minute, then take it out, and then squeeze out the water in the Sophora japonica.
3. Prepare half a pepper and three chives, and chop them for later use. Next, put the Sophora together with the side dishes, add salt and Nande seasoning, add 4 eggs, stir well with chopsticks, then add a proper amount of flour and continue stirring until it becomes a sticky paste, and you can make pancakes.
4. Brush the baking tray with a layer of cooking oil, sprinkle some raw sesame seeds, then put the prepared batter into the baking tray, spread the cake with a shovel, spread it evenly, then beat an egg, stir the egg liquid with a brush, cover it, and then choose the pie mode to fry for 5 minutes.
Turn it over after 5 or 5 minutes. The top layer has been fried to brown, which looks appetizing. Continue frying for another 4 minutes. Cut the cake into small pieces after cooking, and you can enjoy the delicious taste brought by Sophora japonica!
Sophora japonica and eggs are really fragrant, with the fragrance of Sophora japonica, and carrots are especially nutritious.
Ingredients: Sophora japonica, carrot, egg, onion, flour,
1. First, mix the flour, prepare a proper amount of flour, add 2 eggs and 2g salt, stir with chopsticks into a flocculent shape, add a little cooking oil, start making non-stick dough, and stir for 20 minutes.
2. Boil a pot of boiling water in the pot. After the water is boiled, put the washed Sophora japonica into the pot and blanch it. After blanching, take it out and put it in a basket to control the water.
3. Next, beat three eggs into the bowl and stir. Add oil to the pot while the oil is still hot. Stir-fry the egg mixture and put it in the pot for later use.
4. After cooling Sophora japonica, squeeze out water, add chopped diced carrots, add eggs, chopped green onion, salt and sesame oil, and mix well to make stuffing.
5. After the dough wakes up, knead the dough into long strips, cut into preparations with uniform size, flatten and roll them into dumpling skins, and then wrap them in jiaozi.
6. After the water is boiled, put it in jiaozi and gently push it with the back of the spoon to prevent jiaozi from sticking together. Cover it and bring it to a boil. After boiling, add water and cook twice, because jiaozi with vegetarian stuffing is easy to cook, so it doesn't take long to cook.
Ingredients: Sophora japonica, rice, sesame seeds, carrots, shallots, sesame seeds and eggs.
1, ready to wash Sophora japonica and put it in a boiling water pot, blanch it first, and take it out immediately after it changes color.
2. After cooling, squeeze out the water and set aside.
3. Prepare a large bowl, beat three earth eggs, add a little edible salt, add a proper amount of leftovers, add 1 spoon flour, add some shredded carrots, then add the squeezed Sophora japonica, a little pepper and some chopped green onion, and stir well for later use.
4. Heat the pan and add cooking oil. When the oil is hot, add a spoonful of the prepared rice paste, then gently press it into a small cake with a shovel, sprinkle some black sesame seeds and fry until the bottom of the pot solidifies. Turn the cake over.
5. The cake can be fried until golden on both sides.
Egg Sophora japonica is simple, nutritious, delicious and convenient to make. It's delicious with rice and rice porridge!
Ingredients: Sophora japonica, eggs, green peppers,
1, Sophora japonica is washed and dried for standby. Cut the green pepper into diagonal circles for use, and shred the semi-red pepper for use. Pepper is mainly used for color matching, and friends who don't like it can stay.
2. Put the dried Sophora japonica into a pot, then beat in 2 eggs, add edible salt, and stir the egg liquid for later use.
3, the oil in the pot is hot, first stir-fry the pepper, and then pour in the locust egg liquid. After the egg mixture is set, turn it over with a shovel. Sophora japonica ripens quickly. Stir-fry until the Sophora japonica is fully formed, stir quickly and evenly, and then take it out of the pot and put it on the plate!