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It's now April, and foodies are starting to wonder what's good to eat.
When you don't know what to eat, I think a meal of dumplings can solve the problem. Dumplings, both as a dish and as rice, fragrant and full, kill two birds with one stone.
As a northerner, I'm a bit picky about eating dumpling fillings.
For example, shiitake mushroom meat filling, scallion meat filling, I really can't eat a few, always feel not too fragrant. If it's lamb, beef dumplings, I can eat a big bowl in one go.
In fact, my favorite stuffing is still fresh cabbage in the spring. Add a small handful of fresh leeks, add a little pork cubes drizzled with lard, and mix with chopped fungus, which is called a fragrant incense.
However, in the north of April and May, there is also a natural ingredient, which is very fragrant to wrap dumplings, more fragrant than cabbage and leeks, which is the locust flower.
Our daughters-in-law in the north, in this season, will use locust flowers to make all kinds of delicious food.
Locust flowers, probably not very familiar to southerners. It is a small white flower that blooms from a locust tree. A bunch of them, very fragrant.
It can be used for flapjacks, dumplings, locust flower cakes, porridge, etc.
Acacia flowers are not only delicious, but also have a very high nutritional value. It belongs to the cool food, the fire reduction effect is particularly good, has the effect of clearing the liver and moisturizing the intestines.
In the Compendium of Materia Medica, there is a detailed discussion of the efficacy of locust flowers. Modern medicine has also confirmed the remarkable efficacy of locust flowers on a variety of diseases. For example, high blood pressure, hyperlipidemia, arteriosclerosis and other conditions.
Now that it is the season of acacia flowers, the leeks have to stand on the side. Foodies, while the locust flower is tender, eat it first.
Below I teach you to wrap dumplings with locust flowers, which are tender and juicy, so fragrant.
【Locust flower dumplings】
Ingredients: locust flowers, flour, green onion, ginger
Seasoning: salt, pepper noodles, soy sauce, oyster sauce, chicken powder
Detailed instructions:
In the first step, first wash the locust flowers, add water to the pot and bring to a boil. Then put the locust flowers in a pot, blanch for half a minute, and put them in cool water to cool off.
Put the flour in a basin, add water to form the dough, and then set aside to wake up.
Tip : When picking locust flowers, be sure to pay attention to locust flower thorns. One is to prevent stabbing hands, and the other is not to mix in the locust flowers.
In the second step, drain the acacia flowers into a basket, then squeeze the water out by hand and put it into the pot.
Put the pork, green onion, ginger into the stuffing machine and grind it into a meat filling.
Tip : Squeeze the water in the locust flowers as clean as possible so as not to produce water when cooking!
In the third step, put the locust flowers and meat filling into the pot, add salt, chicken powder, soy sauce, oyster sauce, pepper noodles, and a little cooking oil and stir well.
Tips : Oyster sauce, soy sauce should be put less, mainly to improve the umami taste.
In the fourth step, the awakened dough is placed on the board and kneaded thoroughly, then made into a potion and rolled into the skin of the dumplings. Then add the mixed locust flower filling and wrap it into dumplings.
In the fifth step, add enough water to the pot and bring to a boil, put the wrapped dumplings into the pot and cook them.
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