Sophora japonica buns

Overview

This year’s climate is unusual and the weather is getting warmer late. We are waiting for the annual fragrance of Sophora japonica flowers. People who like to eat Sophora japonica flowers always pick a lot of Sophora japonica flowers every year and use them to make various delicacies. If you can’t eat them all at once, you can blanch them with water and put them in the refrigerator to freeze, so that you can eat this delicious food all year round. Sophora japonica has a sweet fragrance and is rich in vitamins and minerals. It also has the effects of clearing away heat and detoxifying, cooling blood and moisturizing the lungs, lowering blood pressure, and preventing strokes. After being picked, it can be used to make soups, mixed vegetables, stewed rice, sophora flower cakes, steamed buns, and dumplings. In addition, sophora flowers can also be added when making porridge and soup. In short, this kind of sophora flower, which is used as both medicine and food, is becoming more and more popular among people.

Tags

• staple food
• home cooking
• bun wrapper: flour
• edible oil
• ginger
• green onions
• msg
• noodle sauce
• pork
• sichuan pepper powder
• steamed bun filling: sophora japonica
• warm water
• yeast
• salt
• soy sauce

Ingredients

Steps

1. 1 The best Sophora japonica flower used for making buns is the Sophora japonica flower on the right in the picture below. It is best to make steamed buns when they are not fully bloomed. Sophora japonica flowers that are fully bloomed can be steamed, made into soup or mixed with food

   

2. 2 Wash the locust flowers

   

3. 3 Put it in a pot and blanch it

   

4. 4 Take it out and soak it in cold water. The sophora japonica flowers won’t have the strange smell, so the soaking time doesn’t need to be too long

   

5. 5 First, add yeast and an appropriate amount of warm water to the flour and knead it into a dough for fermentation

   

6. 6 Start preparing the fillings again and cut the meat into cubes. I used pork belly

   

7. 7 Serve it up with pasta sauce

   

8. 8 Chop green onions and ginger and set aside

   

9. 9 Take out the sophora flowers, squeeze out the water and put them in a basin, add all the ingredients and seasonings

   

10. 10 Stir it evenly into the filling. It’s very laborious to use chopsticks, so I mix it by hand, but I have to wear gloves

    

11. 11 The noodles are just done

    

12. 12 Knead the dough until it becomes long

    

13. 13 Cut into small pieces

    

14. 14 Roll it into a small cake with a thick middle and thin edges

    

15. 15 Take a small piece of dough and put the filling on it

    

16. 16 Wrap it up. There are a lot of wrappings today, so I will use the simplest way, just like making dumplings, so that it can be wrapped faster

    

17. 17 After wrapping, let it sit for ten to twenty minutes, let it ferment for a while, and then put it in the pot. I used corn husks on it, and it will be cooked in fifteen to twenty minutes. Of course, it depends on the size of the bun.