Every year in mid-April, the locust flowers bloom as scheduled, and the air is filled with fragrance. Clusters of white crystal flowers, hidden in green leaves, beautiful and lovely. Acacia flowers are not only beautiful, but also make a variety of dishes!
Every year I dry some dried locust flowers, put them away and enjoy them slowly. The production method of dried locust flowers is very simple, the fresh locust flower buds are plucked, rinsed with clean water, blanched in boiling water, fished out and drained and spread on the bamboo curtain to dry, sealed and stored. Dried acacia flowers can be eaten in many ways and can be cooked as you like.
Locust flower porridge is one kind. Prepare glutinous rice, white fungus, lotus seeds, and red dates, soak these ingredients in water in advance, bring to a boil over high heat, simmer for an hour or so, and finally add rock sugar and locust flowers. The strong aroma of the porridge permeates the unique taste of locust flowers, lick a little on the tip of the tongue, and the saliva immediately gushes out.
The locust flower soup is also delicious and simple to prepare. First fry the green onion and ginger, then slowly pour in the bone broth, add tofu, minced meat, chives, mushrooms, add locust flowers after opening the pot, and use the right amount of starch to outline. The soup is not only attractive in color, but also delicious and smooth to drink.
When making locust flower flapjacks, dry clean the locust flowers and control the moisture, beat the eggs and stir, add five-spice powder and fine salt to mix well, sprinkle the flour evenly into the pot, and stir with the locust flowers into a thick paste. Heat a small amount of peanut oil in a frying pan and pour the mixture into the pan and spread out evenly. When the lower layer can be shaken, turn it upside down and burn the other side, then reduce the heat, sprinkle sesame seeds on both sides and burn it repeatedly until the cake surface is crispy and yellow and cooked thoroughly.
When filling the dumplings, take out the dried locust flowers, soak them in hot water until soft, squeeze dry water, add fresh minced meat or egg skin mushrooms, etc., and then add salt, sesame oil and other spices to stir well. In order to highlight the sweetness of the locust flowers, the amount of locust flowers in the filling must account for more than half. The wrapped dumplings are put into boiling water, gently pushed and stirred slowly, and after a few back and forths, the cooked dumplings will surface one after another. Crystal clear dumplings into the bowl, just smell the taste is mouth-watering, can't wait to take a bite, a stream of flower sweetness straight to the taste buds, suddenly feel the teeth and cheeks fragrant, beautiful.
Dried locust flowers can also be steamed cakes. Dried locust flowers soaked in soft squeezed dry water, mixed with flour and water and evenly, covered with a basket cloth, and steamed in a steamer basket. After steaming, cut into chunks with a knife, then pinch the corners of the cage cloth and pour them into a small basin. Drizzle a few drops of sesame oil, pour two spoonfuls of garlic juice, sprinkle some green onions or coriander, and the steaming, fragrant locust flower cake is made.