Sophora Japonica Buns

Name: Sophora Japonica Buns
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Sophora japonica; Some Flour; 300g Vermicelli; 3 pcs egg; Some salt; Some shallot; Some ginger; Some garlic; Some seasoning

by xiangnianni

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The fragrance of Sophora japonicus in May is the most moving scenery in the beginning of summer in the north, and it is also the most unforgettable delicacy in memory. Can't help but cook a delicacy about Sophora japonica, reminisce about childhood in the fragrance, and miss the past in the fragrance. "Huailin May bloom with Qionghua, full of fragrant fragrance and drunkenness. Where the blue spring water falls, the fragrance goes all the way to the end of the world."

Ingredients

500g Sophora Japonica
Some Flour
300g Vermicelli
3 pcs Egg
Some Salt
Some Shallot
Some Ginger
Some Garlic
Some Seasoning

Sophora Japonica Buns

1. Ingredients: Fresh Sophora japonica, flour, vermicelli, eggs, green onion, ginger and garlic.

2. Wash the Sophora japonica flowers and remove them from the pot with boiling water for later use.

3. Boil the vermicelli for 8 to mature, remove and chop for later use.

4. Stir the eggs evenly, add appropriate seasonings, pour in the oil pan when heated, and fry them with chopsticks.

5. Place the Sophora japonica, vermicelli section, and egg cubes in a container, add appropriate amount of oil and seasonings, and mix well.

6. Add appropriate amount of baking powder and water to the flour, knead it into a dough, and cover it with plastic wrap for fermentation.

7. The fermented dough is divided into small doughs of even size, and dried with a rolling pin to form a dough with a thick middle and thin sides.

8. Add the right amount of stuffing, hold the dough with your thumb, and start pleating evenly with your index finger, and wrap it into a bun.

9. Put it on the steamer, let it steam for 15 minutes, then turn off the heat and steam for 5 minutes.

10. The fragrance is not so good as the Sophora japonica bag!

Tips:
This bun is suitable for fresh Sophora japonica from April to May, and radish can be used instead of Sophora japonica in other seasons!

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