How to make Sophora japonica steamed stuffed bun? It's delicious and addictive. When I was a child, there was a locust tree in front of my grandmother's house to change it. Sometimes, the rest of the Sophora japonica, grandma will use this Xiong Haizi to wrap a jiaozi for everyone to satisfy their hunger. At that time, I felt very satisfied, not inferior to today's seafood feast. Sophora japonica is not only appreciated by people, but also a pure natural nutritious food, which is suitable for both meat and vegetables.

It tastes delicious and contains a variety of nutrients. Sophora japonica has a short flowering period, about ten days. After this time, Sophora japonica will be old and will not taste so sweet.

The stuffing of Sophora japonica jiaozi is the favorite of the elderly, children and men and women who pursue beauty. It is delicious and can attract their attention. How to make the stuffing of Sophora japonica jiaozi delicious? First of all, you have to go to the supermarket or farmer's market to buy pork belly and Sophora japonica as jiaozi, and prepare some seasonings, such as onion, garlic, dried pepper and pepper.

If the pork belly is frozen, it is more appropriate to thaw it after taking it down. Don't say anything Today, uncle took you to the kitchen to add Sophora japonica to steamed buns. I hope you have a good time ~ Sophora japonica, peanuts, pork, wheat flour, milk, baking powder, onion and ginger cooking wine, soy sauce, spiced powder, salt, pepper, oil and vegetable oil.

Step 1: First, wash the Sophora japonica, cool it, squeeze out the water, and put it in the refrigerator for freezing. It takes time to thaw in advance, and flour, baking powder, milk and batter are placed in a warm place to make it twice as mellow;

Step 2, clean the pork, mince it with a meat grinder, add cooking wine, chopped green onion, ginger foam, spiced powder, soy sauce, pepper, oil, salt and vegetable oil, stir clockwise and marinate for 30 minutes. After thawing, Sophora japonica will squeeze out water and add it to the dumpling stuffing, mix well and tamp it.

Step 3: After the steamed stuffed bun is formed, it can't be steamed immediately, and then steamed for 20 minutes after the second fermentation. In winter, in order to ensure a shorter secondary fermentation time, it is best to put the water in the pot in advance and let the steamed bread undergo secondary fermentation in the warmest pot.

It's much bigger than when it was first formed. I think steamed buns can be steamed if they are lighter. After boiling, it can be steamed for 15 minutes. Don't open the lid immediately after turning off the fire. After stewing for five minutes, you can open the cover and eat it ~ the delicious and simple steamed buns of Sophora japonica are ready. You can see for yourself if you like ~