Steamed Sophora Rice

Name: Steamed Sophora Rice
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Locust tree flower; 120g Flour; 1 tablespoon garlic; 1/2 a teaspoon granulated sugar; a little Red oil; a little salt; 1 tablespoon sesame oil; 2 tablespoons Balsamic vinegar; 2 tablespoons Soy sauce; a little Chicken noodles

by Mother Maizi

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Sophora japonica is only eaten in April and May. Sophora japonicus has a light and elegant fragrance. It can not only be viewed but also eaten. In addition to scrambled eggs and buns, it can also be made into traditional and delicious Sophora japonica rice. "

Steamed Sophora Rice

1. Pick up the leaves and stems of Sophora japonica and clean them

2. Drain the water, and sprinkle the prepared flour in portions

3. To coat each locust flower with flour, add a little salt and mix well

4. Then pour the Sophora japonica flower into the steamer on the mat on the steamer cloth

5. Steam for about 10 minutes after boiling

6. Prepare the sauce: mashed garlic, red oil, light soy sauce, balsamic vinegar, sugar, sesame oil, chicken powder, mix well and mix into the dipping sauce

7. Pour it on the steamed Sophora japonica rice

8. Finished picture

Tips:
After washing the Sophora japonica, drain the water and wrap the flour first, and then add the seasoning to prevent the vegetables from getting water. It is easier to taste when steaming.