Although the practice of steaming Sophora japonica is very simple, there are still many friends who steamed Sophora japonica, which is sticky and not delicious to eat. It is not difficult to see that a simple steaming Sophora japonica is also necessary to master the tips.
Steamed Sophora japonica food: a large bowl of Sophora japonica, a garlic, a proper amount of sticky rice flour and a small amount of flour. A spoonful of cooking oil, 2 millet peppers, a proper amount of soy sauce, a proper amount of vinegar, a spoonful of white sugar, a small amount of chicken essence, and a spoonful of red pepper oil. Practice:
The first step is to pick out the leaves, stems and yellowed Sophora japonica flowers and choose them neatly. Soak in salt water 10min. Then gently grab it and wash it several times. Clean it up Reserved filtered water. From then on, the kitchen paper will absorb excess water. This step is very important, we must control the water, which can be more convenient to operate in the middle and late stages, otherwise there will be too much water, and seasoning and fried noodles in the middle and late stages will not be practical.
The second step is to add a spoonful of cooking oil, stir the pot, adding cooking oil can not only lock the moisture of Sophora japonica, but also avoid sticking during cooking. Pour a proper amount of sticky rice flour into Sophora japonica, stir it in the basin, then pour a proper amount of flour, and stir it while pouring. Until each Sophora japonica flower is evenly encapsulated with flour.
First, clean and tidy the spare parts, such as millet soup box, retort pouch and liner, of Zhenmi intelligent healthy steam rice cooker X6. Fill the bladder with a small amount of cold water. (The whole cooking process takes only 10 minutes, and there is no need for too much water.) Put the Flos Sophorae Immaturus wrapped in powdered form into a padded steamer. Put the retort into the inner container, then install the inner container into the rice cooker, plug in the electricity and cover it.
The third step is to select the steaming effect of nutrients and click Start. The whole process takes 30min, but it only takes 8-10 min to steam Sophora japonica. You can untie the outer cover halfway, roll the Sophora japonica with chopsticks and cook it again. When steaming Sophora japonica, clean and chop the millet pepper, and mince the garlic. Take a small bowl, add minced garlic and millet pepper, add appropriate amount of soy sauce, vinegar, appropriate amount of white sugar, a small amount of monosodium glutamate, a small amount of sesame oil, a spoonful of red pepper oil, and add appropriate amount of boiling water to mix well.
Bring steamed Sophora japonica from the rice cooker, pick it up with chopsticks and let it cool. Pour the fried pepper and minced garlic seasoning, and mix well. The fragrant and delicious steamed Sophora japonica is ready. The fragrance of Sophora japonica is sweet, spicy and appetizing, and the food is snapped up, and the relatives don't eat enough. Sophora japonica is not only delicious, but also has the effect of clearing away heat and lowering blood pressure. Eating some Sophora japonica in this season can achieve the actual effect of health preservation.