Steamed Sophora japonica

Overview

It’s the Sophora japonica season again. Among all the tree ingredients in spring, Sophora japonica is my absolute favorite. I like its faint fragrance and sweet taste...it tastes delicious whether steamed or stir-fried. Steaming Sophora japonica is the most authentic way to eat it, so let’s steam it first.

Tags

• hot dishes
• sauce
• sophora japonica
• dry flour

Ingredients

Steps

1. 1 Choose this kind of sophora flower that has not yet opened. They are all in the shape of small bags. This is the best time to eat. The aroma and nutrients are completely retained in the buds and are not released. After cleaning, take it out and filter out the water, or squeeze it with your hands to squeeze out the water.

   

2. 2 Add dry flour and allspice

   

3. 3 Stir well to coat each flower with flour. The amount of flour is appropriate to just cover the flowers without any excess flour.

   

4. 4 Steam in a basket for 15 minutes. Let the steamed sophora flowers cool slightly and set aside.

   

5. 5 Wash the green garlic and spices, chop them into pieces, add salt and mash them into a paste. Add vinegar, light soy sauce, sesame oil, and chili oil to the garlic paste, and stir evenly to form a sauce.

   

6. 6 Put the steamed sophora flowers into a plate, pour the sauce and mix well.