Don't miss this dish in April, store 10 catties at a time and eat slowly, the steamed bun skin is so fragrant, eat 3 in a row!
Spring, especially in March and April, is beautiful, and in a blink of an eye comes to the end of April, when the locust flowers are the most beautiful scenery, and a locust tree blooming can make the surrounding fragrance fragrant. Walking in the spring breeze and smelling the fragrance of flowers, it is really beautiful!
The annual locust blossom season is in mid to late April ~ early May, the flowering period is only about 20 days, the time is very short, if you want to eat locust flowers, take advantage of the current season to try it. Speaking of locust flowers, you will think of the joy of eating locust flowers in childhood, the friends climbed the locust tree together, while picking and eating, the sweet and happy taste rippled in the heart.
Acacia flowers can not only be eaten directly, but also can be made into a variety of delicacies, now is the best season of acacia flowers, share a steamed bun made of acacia flowers, fragrant and juicy, delicious, out of the pot and eat 3 good enjoyment!
Ingredients: appropriate amount of flour, appropriate amount of acacia flowers, a little meat filling, a little salt, minced green onion, soy sauce, minced ginger, peanut oil.
Steps:
Step 1: Now is the season when the locust flowers are in full bloom, take advantage of the season to store more, quick-freeze some in the refrigerator, and have acacia flowers to eat all year round. Quick-frozen locust flowers do not need to be blanched, they can be directly quick-frozen, and they can be taken out to thaw the same as fresh, fragrant and delicious.
Step 2: It is best to blanch the steamed buns with boiling water and put them in cold water to cool.
Step 3: Pinch the overcooled locust flowers and chop the excess water, put soy sauce, salt, minced green onions, minced ginger and peanut oil on the meat filling and mix well.
Step 4: Add the flour to yeast powder and warm water in advance to form a softer dough, let it stand and ferment into a honeycomb shape, take it out and knead it well, divide it into small agents and press it flat, roll it out into a bun skin with a rolling pin, and put the filling.
Step 5: Pinch tightly along the change, wrap the buns, put them in a warm place, cover them with plastic wrap for secondary fermentation, ferment for about 15~30 minutes, the buns are 1.5 times larger, and they can be steamed in the pot.
Step 6: Put cold water in the pot, grease the grate to prevent sticking, put the buns on, cover the lid and bring to a boil over high heat, change to medium heat and steam for about 25 minutes, and it is ready.
Step 7: The soft and delicious locust flower bun is ready, eat 3 in a row, it's really fragrant! Try this stuffing this season, not only the steamed buns are delicious, but the dumplings are also super good!
Feng'er's words:
We need to know that health is the most important thing: the pale yellow Chinese locust flower can not be eaten, this kind of flower blooms in late summer, can be used as medicine but can not be eaten, and blooms later than the black locust flower. The red locust flowers in the garden cannot be eaten, this locust flower is a variant of locust flower, which was not available before, this red locust flower is only for ornamental purposes, it is not edible, it blooms at the same time as the black locust. We pick locust flowers, and only the locust flowers of the black locust tree can be eaten.
Thank you for reading my food articles, which will be updated every day, including food culture, folk customs, food culture, food production, meal pairing, store visits, pastries, baking, desserts, etc., everyone is welcome to visit. If you like my various home-cooked delicacies, please like~Share~Favorite~Follow~I'm waiting for you here~~Graphic original Xuefenger, theft must be investigated!!