Steamed Sophora Japonica

Steamed Sophora Japonica

by Wanshanhong

4.6 (1)
Favorite

Difficulty

Normal

Time

10m

Serving

3

Sophora japonica has been here these few days. At this time of the year, I pay special attention to Sophora japonica, because it is fleeting, and it fails within a few days of each year. The best thing about Sophora japonica is the flower bag that has not fully bloomed. The so-called outdated and unwaiting, so hurry up and eat Sophora japonica. Today, I use the most traditional method to make it, which is steaming Sophora japonica.

Ingredients

Steamed Sophora Japonica

1. Wash the Sophora japonica.

Steamed Sophora Japonica recipe

2. Squeeze out the excess water and put it in a basket to dry for a while. The main reason is that there is a little less water left on the surface.

Steamed Sophora Japonica recipe

3. Pour in an appropriate amount of oil and mix well to lock in the water.

Steamed Sophora Japonica recipe

4. Add a little salt and mix well.

Steamed Sophora Japonica recipe

5. Add flour and cornmeal and mix well.

Steamed Sophora Japonica recipe

6. After mixing evenly, the surface is evenly coated with a thin layer of flour, without too much flour.

Steamed Sophora Japonica recipe

7. Steam in a water basket for six minutes and take it out immediately.

Steamed Sophora Japonica recipe

8. Soy sauce vinegar, sesame oil make a juice. Otherwise, you can make a garlic juice if you like.

Steamed Sophora Japonica recipe

9. Pour in the sauce and start eating.

Steamed Sophora Japonica recipe

Tips:

Do not use too much flour, just coat the surface with a thin layer evenly.

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