Sophora Flower Cake + Egg Custard

Name: Sophora Flower Cake + Egg Custard
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Sophora japonica; 300g Low-gluten flour; 2 pcs egg; 5 shrimp; Some pea; 300g Shili Chunfeng Rice; 100g green beans; Some Oyster sauce; Some Sugar; Some Soy sauce

by Debao Shangjia

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Warm Tips from Debao Shangjia ❥ It is best to use warm water for making egg custard. Cold water does not work well. Hot water is absolutely not acceptable, otherwise it will become an egg.
❥ Beat the egg custard evenly to remove the floating powder, it is best to filter it with gauze, the steamed egg custard is more delicate.
❥ The color of lotus leaf is green and fragrant. It is often used as a raw material in traditional medicinal diets. It has the effects of clearing away heat, detoxifying, cooling blood, and stopping bleeding.
❥ Mung beans have the effects of lowering blood lipids, protecting the heart, and preventing coronary heart disease. Mung beans can effectively reduce serum cholesterol, triglycerides and low-density lipoproteins, and significantly reduce coronary atherosclerosis. Patients with hyperlipidemia can consume moderate amounts of mung beans every day. The effect of lowering cholesterol. "

Sophora Flower Cake + Egg Custard

1. Sophora japonica flowers are blanched in advance, add flour, beat in an egg and stir well, add some salt to taste.

Sophora Flower Cake + Egg Custard recipe

2. Debao Shangjia single-handle small frying pan electric ceramic stove is heated and fry a few drops until golden on both sides.

3. The fried Sophora japonica cake can be cut into pieces and placed on a plate.

4. Break up the two eggs, add water and stir evenly according to the ratio of water egg=1:1.

5. Add water to the pot and bring it to a boil. Put the Debao Shangjia steamer on the steamer. Put the egg custard on the steamer and heat it for about 15 minutes.

6. The steamed egg custard is taken out of the pot, and the shrimp and peas blanched in advance are added, and the juice (light soy sauce, sugar, appropriate amount of oil consumption) is poured into the egg custard to taste.

7. Militao boil the water in advance, add the spring breeze rice and mung beans in the rice at a ratio of 10:1, and add a few lotus leaves.

8. Stir the rice grains occasionally to prevent the pan from sinking to the bottom.

9. After the high heat is boiled, turn to low heat, continue to heat for about 20 minutes to turn off the heat, simmer on the stove for about 20 minutes, the lotus leaf mung bean porridge is ready.

Tips:
Warm Tips from Debao Shangjia ❥ It is best to use warm water for making egg custard. Cold water does not work well. Hot water is absolutely not acceptable, otherwise it will become an egg.
❥ Beat the egg custard evenly to remove the floating powder, it is best to filter it with gauze, the steamed egg custard is more delicate.
❥ The color of lotus leaf is green and fragrant. It is often used as a raw material in traditional medicinal diets. It has the effects of clearing away heat, detoxifying, cooling blood, and stopping bleeding.
❥ Mung beans have the effects of lowering blood lipids, protecting the heart, and preventing coronary heart disease. Mung beans can effectively reduce serum cholesterol, triglycerides and low-density lipoproteins, and significantly reduce coronary atherosclerosis. Patients with hyperlipidemia can consume moderate amounts of mung beans every day. The effect of lowering cholesterol.