Steamed Sophora japonica
Overview
Every time when the Sophora japonica flowers bloom, my parents always go to a small mountain valley in our local town to buy Sophora japonica nectar. That town is far away from the city and has no pollution. There are only Sophora japonica trees all over the hillside. While buying honey, my parents did not forget to take the bag and pick the sophora flowers that were readily available. When they got home, they washed them and dried them in the sun, rolled them in flour, and steamed them in the big pot in the kitchen. After steaming and letting cool, put portions into fresh-keeping bags and put them in the freezer. When you want to eat, take out a bag and defrost it, microwave it for a few minutes, or eat it as a side dish as a staple food, and mix it with some seasonings. It is very delicious. In the past, I would take my mother's steamed cakes home. This time, in order to take pictures, I brought some raw sophora flowers back and made them myself.
Tags
Ingredients
Steps
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Remove the stems of the picked Sophora japonica flowers, soak them and clean them.
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After taking it out, drain the water completely.
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Add appropriate amount of dry flour.
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Gently shake the pot to coat each locust flower with flour.
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Place flat in the steamer.
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Steam for about fifteen minutes until cooked, turn off the heat and simmer for another two to three minutes before opening the lid.
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Mix chili oil, minced garlic, oyster sauce, sesame oil, vinegar and chopped green onion into a bowl of juice.
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Pour it over the steamed sophora flowers and serve.
