Steamed Broad Bean Flowers

Overview

Broad bean flowers are in bloom this season, but because they have to grow beans, they are rarely picked and eaten, and they are reluctant to pick them for fear of affecting other people's ability to grow beans. I went out to play two days ago. There was a small patch of broad beans, and all the flowering seedlings were pulled out because they needed to occupy a lot of land. It looked like a pity, so I picked some flowers and came back to eat. Flowers that I usually don't want to pick will be wasted if I don't pick them now. Broad bean flowers are delicious when steamed. Personally, they taste better than sophora flowers

Tags

• hot dishes
• vegetarian dishes
• home cooking
• common dishes
• old man
• spring recipes
• banquet dishes
• lunch
• broad bean flower
• chili oil
• cornmeal
• flour
• light soy sauce
• minced garlic
• vinegar
• salt
• sesame oil

Ingredients

Steps

1. 1 This is what broad bean seedlings look like. There are flowers on the branches and leaves. They will be broad bean sprouts in the future

   

2. 2 Wash the picked flowers

   

3. 3 Because the flowers are very absorbent, use your hands to squeeze out the water inside, otherwise the water will stick together when steamed, making it unpalatable

   

4. 4 Add flour and cornmeal

   

5. 5 Mix evenly so that the flowers are evenly coated with a thin layer of flour, trying not to have excess flour

   

6. 6 Boil the water in the steamer, then put the flowers dipped in flour into the steamer

   

7. 7 Cover and steam for 8-10 minutes. After steaming, open it immediately and take it out to dry. Do not simmer.

   

8. 8 Put all the minced garlic and other seasonings into the mixing bowl to make the sauce

   

9. 9 Put the steamed broad bean flowers into a bowl, pour the sauce over it, mix well and enjoy. Steamed vegetables like this are my favorite.