There are many delicious foods in my hometown, most of which are related to noodles. Noodles, jiaozi, rolls, twists, buns ... No matter what kind of food, every time I think of the mellow taste and the full taste, I can't help but miss it. However, most of these delicacies have become household names because of many publicity channels, such as jiaozi, which has simply become the finale of the Chinese New Year dinner table in China. Steamed Sophora japonica seems to be a small jasper hidden in a boudoir. Although it has a unique style, it has not been widely known.

If I am allowed to endorse the delicious food in my hometown, I will choose steamed Sophora japonica.

So what is the ingredient of steamed Sophora japonica? How to cook steamed vegetables? What is the image of the finished product? What about the feeling of the entrance? Presumably, the above questions should be what everyone who doesn't know about this dish really wants to know. Then I'll come one by one.

Whether a food can be called a food, I think it needs the following specific conditions: First, the number of ingredients is small and it is very laborious to obtain. Such as bird's nest, such as whale soup. First, the practice is complicated and takes a long time. This kind of food is not enjoyed by laymen. There is also a kind of food that wins with fresh ingredients. For example, Guangdong people eat seafood, and fresh fish and shrimp are served on the table as soon as they are cooked with clear water. That kind of delicious food can be enjoyed by the general public. The hometown food I introduced, steamed Sophora japonica, is the same as fresh seafood in Guangdong. What you eat is fresh and what you eat is taste.

The season of Sophora japonica in bloom is roughly in July of the lunar calendar every year. Fire broke out in July, although the weather turned cold, but the summer heat was still serious during the day. In the hot afternoon, you walked outside the village and saw poplar trees growing silently by the river ditch, roadside and wasteland. You never noticed it in the past until today. You see the white petals all over the tree swaying in the tree, in clusters, one after another, as if the white petals are still inlaid with soft green edges. As soon as the wind blows, a wisp of sweet fragrance comes to the nose. You take a deep breath with all your strength, and the sweetness contains a spicy or bitter taste, which immediately fills your heart and lungs. This is the natural ingredient of steamed Sophora japonica.

At this time, if you are young, you will climb the tree to stroke the Sophora japonica. Or you are too old to climb to the top of the tree to pick it. Then take a hook and cruelly cut off the branches covered with Sophora japonica. When the branches fall to the ground with Sophora japonica, the nose suddenly fills with the fragrance of Sophora japonica and the dryness and bitterness of the dust. However, in any case, when you carefully pick the Sophora japonica, then the steamed Sophora japonica will be BLACKPINK's debut.

Soak in clear water, remove the stalks and leaves, then control the water, mix with flour, and steam immediately.

Before steaming, the steps of putting flour must be clearly stated, otherwise it will affect the appearance and taste. First, pour the dried Sophora japonica into the basin, then pour a little cooking oil and spiced powder into it and mix the Sophora japonica well. Then pour the flour and stir it thoroughly, so that Sophora japonica and flour can have a 100% intimate contact. Don't pour too much flour at a time, and then pour the flour after a pause. The steps are the same as above. Until the flour completely tightly surrounds the Sophora japonica, just like a hug after a man falls in love with a woman. Unfortunately, men's arms are not so broad, otherwise they will certainly be as infatuated and devoted as the flour wrapped in Sophora japonica.

Sophora japonica wrapped in white clothes, scattered one by one, wet and dry moderately. Now you can put it in the steamer for steaming.

Ten minutes after boiling water on a big fire, the steamed vegetables can be released. First, pour them into a cool and clean porcelain basin and let them stand to cool. Later, put on the plate, and a pure natural and pollution-free white food can be grandly presented.

Of course, a good horse needs a good saddle. How can such delicious food be without accompanying condiments? The most suitable seasoning for steaming Sophora japonica is garlic juice. Mash garlic and pour it into the container. Then, pour salt, a little sugar, soy sauce and sesame oil into the container and mix well. So this seasoning is ready. Pour the seasoning into the tray of Sophora japonica, mix well, and a delicious food-steamed Sophora japonica is done!

Aha, I can feast my eyes again!

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