Very appetizer with Chinese characteristics, tastes delicious and fantabulous!
Sophora japonica not only has edible value but also has high medicinal value.
Chinese Sophora japonica appetizer
When I was young, every time the Sophora japonica blossoms were in full bloom, I always picked some for a cooking Chinese Sophora japonica appetizer. After steaming, I put some seasonings on them. Be sure to add sesame oil. Sophora japonica not only has edible value, but also can be used for cooking, such as steamed vegetables, cakes, etc., and has high medicinal value, which can be used for Sophora japonica tea, etc.
Fresh Sophora japonica flower preservation method
Put it in a plastic bag (preferably a sealed bag), and evacuate the air inside. It is best if you have an air extractor or vacuum cleaner. Then seal it and put it in the freezer for a long time, just like it was just picked. If it’s a small bag, take out a bag when you want to eat it, and keep the other bags fresh for longer.
Benefits of eating Sophora japonica
- Sophora japonica can relax bowel. For the prevention and treatment of constipation. Rapeseed honey, camellia honey and loquat honey are the best. Clearing away heat and cooling blood, suitable for bloody stools, bright red blood color caused by colorectal cancer patients, and blood embolism after cancer surgery.
- Run lung and cough. Due to cough caused by lung deficiency, honey is effective.
The Sophora japonica blossoms in May are fragrant and sweet. It tastes super delicious when steamed with dip. Steaming Sophora japonica at home is common with steaming with flour. Today, our powder steamed Sophora japonica has increased more. Corn flour and olive oil are more fragrant and chewy.
After adding the cornflour to the steamed sophora japonica, it has both the fragrance of corn and the rough texture of the corn, so that the steamed sophora japonica is more fluffy and non-sticky, and it is loose and fluffy when it is shaken… Olive oil can not only enhance the fragrance, but also make the steamed locust blossom moister, you can try my Chinese Sophora japonica appetizer TODAY!
Chinese Sophora japonica appetizer
10
minutesVery appetizer with Chinese characteristics, tastes delicious and fantabulous!
Ingredients
sophora japonica, flour, cornflour, olive oil, oyster sauce, soy sauce, chili oil, spicy millet, garlic.
Directions
- Carefully clean the picked or bought locust blossoms, because the sophora japonica are exposed to the air, and there will inevitably be dust. It must be washed several times and thoroughly washed.
- Remove the stems of the sophora japonica, without picking them one by one, you can get a full hand of locust blossoms with one hand, which is quite trouble-free.
- Slightly drain the washed sophora japonica, and then lay it flat, sifting the cornflour on top with flour and corn, half as much as possible, and then mix well.
- Sift the flour again. If you are not sure how much to use, you can sift cornflour first, then use flour, and sieve while mixing, until all are covered with a thin layer.
- Drizzle some olive oil again.
- Put the mixed sophora japonica in the pot, steam on high heat, then steam for about 7 minutes. This also depends on the size of the pot and the thickness of the layout, everyone should pay attention to it.
- 1 tbsp of oysters sauce, 1 tbsp of soy sauce, add chopped millet spicy and pepper, garlic flattened, put together on the plate, you can also add sugar, specific taste you Make your favorite mouth.
- If you don’t like the spicy taste, you are free to make any seasonings.
- Last, enjoy the steamed sophora japonica, with the sauce beautifully!
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Serve this Chinese Sophora japonica appetizer with CHINESE DAN DAN NOODLES 中华担担面 to complete a Chinese light meal!
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