"Like the strong wind in spring, it blows at night and blows open the petals of ten thousand pear trees." In the spring of March, it is the time when peaches, peaches, willows, greens and flowers are competing to open. People who have been dormant for a winter have actually entered nature and enjoyed its gifts. Wuyuan sees rape blossoms, Guizhou sees terraces, and fireworks taste the misty rain in March in Jiangnan. The scenery is infinitely good, but it is too short. After March, peach blossom, apricot blossom and pear blossom withered one after another. In April, I was unaware of the beautiful scenery on earth.
It's another year of Sophora japonica season, and it smells sweet in May. Every year at the end of April and the beginning of May, the fragrance of Sophora japonica is everywhere. The trees are full of flowers, shining with silver light, coming in a hurry and blooming like fairies. Little white flowers are always swaying in the branches, shyly hiding in the lush green leaves, and they are "hiding half their faces in front of us behind her guitar" from beginning to end, unwilling to show them. As the spring breeze rises, it also falls, and the ground falls like a layer of snow. This situation is beautiful. This is exactly "the beautiful flowers in May in Huailin are full of fragrance and drunkenness".
In our impression, Sophora japonica should be white, and a purple flower suddenly appeared, which caught us off guard. Purple locust tree is still the best among many locust trees. Purple high-end atmosphere on the grade, elegant, in the Sophora family as a "lady" from a distance are very beautiful. Therefore, Sophora japonica is only used for landscaping and is an ornamental variety, while Sophora japonica is an edible variety.
Speaking of Sophora japonica, it is a treasure of spring and a gift from nature. Unlike other delicacies, you can eat them all year round. If you want to eat fresh Sophora japonica, you only have 10 days. After the flowering period, you have to wait a whole year before eating.
Sophora japonica is not only beautiful, but also delicious. It is rich in protein, vitamins, minerals and other nutrients. Proper consumption of Sophora japonica can not only reduce blood fat, dilate coronary arteries, but also prevent cerebrovascular diseases. Of course, it also has anti-inflammatory, bactericidal and lipid-lowering effects, and has high medicinal value. Sophora japonica is a bud, not in full bloom. Sophora japonica has the function of cooling blood and stopping bleeding, and can clear liver and purge fire. At the end of April every year, people will knock off the buds and dry them. It is said to be a valuable Chinese herbal medicine. Sophora japonica can not only be eaten as food, but also be made into Sophora japonica tea, which is also fresh and delicious.
There are many ways to eat Sophora japonica, especially fresh Sophora japonica, which can be used to make scrambled eggs, cold Sophora japonica, steamed Sophora japonica, jiaozi Sophora japonica and steamed buns. No matter which way you eat it, Sophora japonica can be perfectly competent and tastes absolutely great. When you take a bite, it immediately leaves a fragrance on your teeth, which makes people intoxicated and makes you feel that "this smell should only exist in the sky, and there can be several times in the world."
When I was a child, I still remember making Sophora bean paste with Sophora bean, and I forgot the production process, but I still remember that my hands were covered with the juice of Sophora bean, and my hands were covered with a yellowish brown substance, which was difficult to wash off and had a bitter taste. Maybe at that time, unlike the anti-season vegetables now, there were fresh vegetables all year round. At that time, people had to use local materials to make Sophora japonica bean paste.
It is another year of Sophora japonica season, and Sophora japonica reminds me of many childhood memories.