Huai Hua Rice-You Are Foodie

By George
65

Huai Hua Rice

April and May are the seasons when locust flowers bloom, so it's time to eat locust flower rice and experience the taste of spring and summer.

Main Ingredients

flour appropriate amount
Sophora japonica A moderate amount

Auxiliary Ingredients

Green onion appropriate amount
Edible oil appropriate amount

Seasonings

capsicol appropriate amount
Vinegar appropriate amount
monosodium glutamate appropriate amount
salt appropriate amount

Step 1 . Wash the locust flowers several times and wash them clean.

Step 2 . Put the locust flowers into the steamer, slowly add flour, and mix well with chopsticks while adding flour.

Step 3 . Evenly coat each flower with flour, without too much flour or forming lumps.

Step 4 . Boil the water in the steamer.

Step 5 . Steam on the steamer for 8 minutes.

Step 6 . Cut some green onions during the steaming process.

Step 7 . After steaming, put the locust flower rice into a large bowl.

Step 8 . Bring the oil in the pot to a boil and pour in the green onions to release the fragrance.

Step 9 . Sprinkle scallion oil on the locust rice.

Step 10 . Add an appropriate amount of salt to the locust flower rice and mix well. In addition, you can also mix a vinegar sauce (salt, vinegar, monosodium glutamate, chili oil). You can also mix the locust flower rice with the ingredients according to your personal taste. If you prefer light dishes, you can eat the fragrant locust flower rice directly without vinegar sauce.

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Cooking Steps