This dish is in season in May. Don’t just steam it. Dumplings are delicious. Don’t miss it once a year.

Mochou has no confidant, no one knows Xiaomian Auntie. Hello everyone, I'm Auntie Xiaomian. Today, Auntie Xiaomian will share with you the practice of "Sophora japonica egg dumplings". Every year around May 1st, our acacia flowers begin to go on the market and become a delicacy that people are eager to eat. Many people take their family outings during the holidays, while admiring the beautiful scenery, while taking the opportunity to pick acacia flowers on the side of the mountain road and take them home to make delicious food. Before May Day this year, the climate here was very cold. After May Day, the temperature entered summer mode, so most of the acacia flowers started blooming recently. Yesterday I went outside the community to buy milk, and saw the uncle selling milk while selling the acacia flowers he picked. The bags are already packed, and if someone wants it, he will sell it to the other party. A bag of three yuan, the price is not expensive, it is cheaper than the market. I saw someone buying it, so I bought a bag.

To be honest, this is also the first time I have bought acacia flowers for food this year. At noon today, it happened that there were only two people at home, my husband and I. I haven't eaten dumplings at home for a long time, so let's make dumplings with acacia flowers! Remember to eat this stuffing when you eat dumplings in May, it will disappear in a few days, it is tender and juicy and super delicious, don't miss it! Acacia flower is a wild vegetable that many people like to eat since childhood. The flower that blooms on the acacia tree has a faint fragrance. The most popular food made by acacia flowers is acacia wheat rice, which is a classic way of doing it, and it is also a favorite food for adults and children. Sophora japonica is rich in vitamins and minerals, and also has the effects of clearing away heat and detoxification, cooling blood and moistening the lungs, lowering blood pressure, and preventing stroke. The first ten days of May is the most tender time for Sophora japonicas, so don't forget to eat them.

I remember when I was a child, there was a big locust tree growing on the side of my uncle's yard. Whenever the locust blossoms bloomed, I would climb the tree and pick the locust blossoms with my friends, and let my grandma make wheat rice, make dumplings, pancakes and pancakes. eat. Now that I have a child, I will buy some from time to time when it comes to eating Sophora japonica, or go to the countryside to pick some, and take it home to make various delicious Sophora japonica flowers for my children. The Sophora japonica Blossoms that I bought yesterday, the flowers have not yet fully opened, but the buds are very fresh. To eat the Sophora japonica Blossoms around May 1st, you must eat the buds that are not fully open. Today's flower egg dumplings are simple and easy to make, and you can make them in just a few steps. This dish is in season in May, don't just steam it, dumplings are delicious, don't miss it once a year! This kind of dumpling tastes fresh and tender, and a bite is full of the unique fragrance and sweetness of Sophora japonica. It is delicious while eating. Now I will share with you the delicious recipe of "Sophora japonica egg dumplings". Friends who like it can make it according to the recipe, give your family a delicious meal, and give your loved ones a piece of love.

【Sophora japonica egg dumplings】

Ingredients: Sophora japonica, flour, chopped green onion, salt, oyster sauce, pepper.

Method:

. Pour the dough for making dumplings first, pour the flour into the pot, add water a little bit, stir with chopsticks until it becomes flocculent, there is no dry flour, knead it into a smooth dough by hand and set it aside to relax.

. Prepare an appropriate amount of fresh Sophora japonica. When buying Sophora japonica, choose the buds that are not fully opened. The taste is sweeter, and it is easy to have small bugs and difficult to clean. Prepare 4 eggs.

. Remove the stems and leaves of the Sophora japonica in the middle, wash it several times in a pot, pour an appropriate amount of water into the pot, add a little salt after the water boils, and pour the cleaned Sophora japonica into the blanching water 1 minutes, and then take it out.

. Rinse it with cold water again, hold the moisture of the dried locust flower with your hands, and put it in a large pot. If you can't finish eating, you can wrap it in plastic wrap and freeze it, and thaw it naturally when you eat it, which is very convenient.

. Pour more oil into the pot, the oil is 50% hot, pour in the beaten egg, stir clockwise with chopsticks, and stir into small pieces.

6. Put the scrambled eggs together with the locust flower, cut some chopped green onion, add salt, oyster sauce, pepper, and stir well.

7. Roll out the relaxed dough into long strips, then cut into small pieces, roll them into dumpling skins, put in an appropriate amount of filling, and wrap them into dumplings.

8. Put an appropriate amount of water in the pot. After the water boils, add the dumplings to boil, then pour in an appropriate amount of cold water, boil again, and go back and forth three times. When the dumplings float up, the pot is ready.

9. Sophora japonica dumplings are a pure natural delicacy all year round. They are delicious and not greasy. They are nutritious and satisfying. Eat them as soon as possible in May!

Mochou has no confidant, and no one knows Xiaomian Auntie. Hello everyone! I am auntie. Unknowingly, I have been accompanying you on the culinary journey for five years! In the days we get along, we share the knowledge of food life together and experience the joy of food life together! Here, say thank you! Well, dear friends, today's article will be shared with you here. If you have any different views on this article, you are welcome to express your views in the comments at the bottom of the article, and we will carefully read your every message~

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