Stir-fried Sophora Rice

Name: Stir-fried Sophora Rice
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Sophora japonica; 250g Flour; 2s Shallots; 150g Beijing Cabbage; 3 capsules garlic; 3g salt

by Xiao Bao E Niang 131425

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Every year in April and May, it is the best season to eat acacia flowers. At this time, the scent of Sophora japonica flowers is overflowing, and the fragrance is refreshing and refreshing. There are many ways to eat Sophora japonica, but it is common to mix it with a little flour and steam it to maximize its original flavor and nutrition. Whenever the acacia flowers came down, I would buy some, steam them, fry them, fry eggs, or make dumplings or buns. They were tender and sweet, and their delicious taste was unforgettable. . .

Ingredients

400g Sophora Japonica
250g Flour
2s Shallots
150g Beijing Cabbage
3 capsules Garlic
3g Salt

Stir-fried Sophora Rice

1. Wash the Sophora japonica and take it out to control the water, so that the Sophora japonica is loose and moist. Sprinkle with dry flour and a little salt, mix well with chopsticks

2. After mixing well, put the Sophora japonica flower in a basket, spread it with chopsticks, and steam it on high heat for about 5 minutes. After steaming, take out the steamer and use chopsticks to scatter the steamed locust blossoms.

3. Wash the Beijing cabbage and cut into small pieces

4. Pour the oil in the pot and put the chopped green onion to cook the fragrance

5. Stir-fry the cabbage in Beijing until tender

6. Add the steamed Sophora japonica flowers and stir-fry them quickly over high heat. Season with salt.

7. Finished product out of the pot

8. Stir-fried Sophora japonica has an oily and fragrant glutinous texture, which can be eaten as a meal

Tips:
1. Steamed Sophora japonica can also be eaten directly with garlic sauce without frying
2. For those who are not spicy or unpleasant, you can mix it with oily spicy pepper and enjoy