Introduction: When steaming locust flowers, they are always sticky into a lump, do 2 steps, the fragrance is loose, and it is not sticky or sticky!
March three green mountains and grass, the most beautiful April day in the world, May acacia forest Qionghua, every May, is the year of the acacia season, walking on the mountain trail, the air is full of charming locust flowers, the taste is fragrant and sweet to make people reminisce, look up, the white of the mountains and fields makes you intoxicated, full of trees and flowers, flashing silver light, a spike, a string, just in response to the sentence "Huailin May Yangqionghua, lush and fragrant drunk ten thousand homes".
While enjoying the beautiful scenery, pick some home, can be scrambled eggs with acacia flowers, can be simple cold salad, can be acacia buns, each method, can satisfy your appetite, so that you can taste the taste of spring, however, the flowering period of acacia flowers is very short, just ten days, if you miss it will wait for a year, so eat and cherish it!
If you like to eat acacia flowers, you should hurry up, just as the old saying goes: "If you miss this village, you won't have this shop", especially if you haven't tasted it, you should hurry up and take advantage of the spring to be the most delicious, hurry up and try it.
Steamed locust flowers, seemingly simple, many people will do, but, often out of the effect is unsatisfactory, many people do out of the steamed locust flowers, the taste is sticky and stainy, and the taste is not good, this phenomenon, that must be the wrong method, directly to the locust flowers to sprinkle flour, no wonder it is not delicious!
1. The picked locust flowers still have to be picked again, and the leaves, branches and other impurities should be selected out, and then rinsed several times with flowing water to wash away the dust on the surface, and then put them in light salt water for disinfection and sterilization, about 15~20 minutes.
2. Drain the cleaned acacia flowers, be careful not to be too dry, and then most people are directly sprinkled with flour, which is a big mistake, the effect of this is sticky and stained, the correct way is: add a spoonful of cooking oil, stir evenly and then add an appropriate amount of cornmeal, stir evenly again and then add flour, the ratio of cornmeal and white flour is 1:1, continue to stir until each locust flower is covered with flour.
Adding edible oil and corn flour is the key to the non-stickiness of steamed locust flowers, because the addition of edible oil makes the surface of locust flowers have a protective film, and the corn flour itself is relatively loose, which is also the key to non-sticking.
3. Take a steamer, put in a wet cage cloth first, then boil over high heat, then pour in the shaken locust flowers, cover the pot, boil over high heat and steam for about 15 minutes.
4. Take advantage of the time between steaming locust flowers to prepare a sauce: take a few cloves of garlic and pound them finely and put them in a bowl, then pour in an appropriate amount of extremely fresh and a little sesame oil, and stir well.
5. In order to ensure the taste, the steamed locust flowers must not be simmered, after turning off the heat, the steamed acacia flowers should be directly boiled, the steamed locust flowers should be put into the plate, and then poured on the sauce we have adjusted, and you can taste it after stirring evenly, or you can put the juice in the middle of the plate and dip it to eat.
In May, when I met this dish, I ate it quickly, that is, the acacia flower, the original method of the acacia flower is to steam the acacia flower, and pour the flour directly to "waste"! Do 2 steps, the fragrance is loose, not sticky, not sticky, not lump. I'm Xiaofeng, if you like the food shared by Xiaofeng, don't forget to pay attention to Foodie Fengzi!
This article was originally written by Foodie Fengzi, welcome to pay attention to communicate with you, so that everyone can benefit, and there must be my teacher in the threesome~