? Sophora japonica, also known as Sophora japonica, refers to flowers and buds of leguminous plants in a broad sense, but generally open flowers are called? Sophora japonica? , also called what? Huai Rui? What is the name of this bud? Wymi? . It is often planted near houses and roadsides, and is widely cultivated in China, mainly distributed in the north, mainly in the Loess Plateau and the North China Plain. It usually blooms in April and May every year, and the flowering period is about 10- 15 days.
Sophora japonica has good ornamental value. As soon as the flowering period arrives, clusters of white Sophora japonica flowers are covered with branches, and the air is filled with a faint elegant fragrance, which is refreshing. China's ancient poems related to Sophora japonica, such as? Autumn wind, Sophora japonica semi-reality? (Bai Juyi's Autumn Day)? The wind dances, the Sophora japonica falls into the imperial ditch, and Nanshan enters the city in autumn? (Zilan's Early Autumn in Chang 'an), these poems praise Sophora japonica, a native tree species in China, rather than Robinia pseudoacacia or Robinia pseudoacacia, because Sophora japonica was introduced to China from North America in the19th century.
Because of the epidemic in the Spring Festival in 2020, I have never been back to the city. For this reason, my parents are making steamed buns with Sophora japonica at home this year. The taste is unforgettable once you eat it. Let me introduce the practice of Sophora japonica steamed buns:
Ingredients: flour, Sophora japonica, pork stuffing, yeast powder, leek and eggs.
Seasoning: salt, soy sauce, chicken essence, onion, ginger, sesame oil, spiced powder and vegetable oil.
The first step: clean the fresh Sophora japonica in advance, then squeeze out the water of Sophora japonica and let it drip for an hour. Pour the flour into a basin, add a proper amount of yeast powder and water, stir it into cotton wool, rub it flat, cover it with plastic wrap, and make noodles.
Step 2 Now prepare other ingredients, clean a piece of pork and chop it. Cut a handful of onion into chopped green onion and a small piece of ginger into Jiang Mo, and then add them to the minced meat?
Step 3: Add an egg to the minced meat, add a little vegetable oil, and adjust appropriate amount of soy sauce, edible salt, sesame oil, a little chicken essence and spiced powder. Then use chopsticks to stir in one direction until the meat is very thick. Put the drained Sophora japonica into the beaten meat and mix well, then add the chopped chives and mix well again.
The dough fermented in the fourth step has expanded to twice its original volume. Now put it on the chopping board and rub it to exhaust the air inside. Knead into dough, slowly arrange into long strips, and then cut into small noodles of similar size. Take one spaghetti and cover the other spaghetti with plastic wrap to prevent it from drying. Roll the dough into a thick dough with a thin outer surface. Then scoop a spoonful of stuffing on the dough. The thumb holds the dough, the index finger begins to fold evenly, and it is about to be harvested into steamed bread. After all the noodles are wrapped, leave it for 15 minutes.
Step 5: After all steamed buns are cooked, boil water in the steamer, spread cloth on the steamer, and put the steamed buns in the steamer. Steam 15 minutes, then turn off the fire and stew for 5 minutes.
After steaming, Sophora japonica steamed bread tastes particularly fragrant and soft.