Steamed Sophora Japonica

Steamed Sophora Japonica

1. Choose proper amount of Sophora japonicus to remove debris, wash and control dry water. It is better to put your hand in the Sophora japonica and feel a little damp, not feeling wet. If it is too wet, you need to sprinkle a lot of flour, and the steamed taste will not be good.

2. Sprinkle an appropriate amount of flour, salt and mix well, so that each flower is covered with a thin layer of flour. Some people like to sprinkle five-spice powder, personally feel that sprinkling five-spice powder somewhat obscures the fragrance of acacia flower. It is also mixed with edible oil to keep it fluffy and loose. I recommend mixing with corn oil, which has a lighter and tasteless taste. If mixed with peanut oil, I personally feel a bit strong.

3. Knead some buns and mix them in to increase water absorption and keep the finished product fluffy.

4. Spread the cage cloth and pour in the mixed Sophora japonica. Boil a pot on the water and steam for five or six minutes.

5. When it is steamed, the fragrance is very attractive. Lift the four corners of the cage cloth, quickly buckle it in the basin, and use chopsticks to scatter and shake the pagoda flower.

6. My family likes to mash the garlic into a puree, then add it to the hot oil, and eat it with the steamed Sophora japonica. Of course you can also eat it with stir-fry.