Sophora flower dumplings

That day, in the Good Times group, I saw Yishan making sophora flower dumplings. I thought that I had ready-made blanched sophora flower dumplings in my refrigerator, and I planned to clone one. Later, when there were too many trivial matters, I put them aside. Yesterday, I saw Jian You going to all the trouble to cook lard and butter just to make a meal of oily dumplings. It was full of interest and fun, making people greedy to watch. Action is worse than a heartbeat, so my dumpling action was put into action immediately.

Opening the lid of the lavender food box, the blanched Sophora japonica flowers are frozen, bright, fresh and attractive in color. The bell-shaped green calyx, together with the flower stalk of the Sophora japonica, turned into small green lanterns. And those flawless white locust flower petals turned into translucent light yellow spikes. The bright green and light yellow seem to represent the whole spring, which is a little fresh, a little fragrant and a little sweet. After being frozen, it is hard, and it seems that spring has been properly sealed, just waiting for you to release it.

I was worried that thawing it in the microwave would affect the taste of the Sophora japonica, so I put the food box on the windowsill. The breeze of early summer would speed up my pace, defrost the Sophora japonica earlier, and put it in my In the dumplings.

It is said to be Sophora japonica dumplings. In fact, Sophora japonica is the name and the introduction. Just using Sophora japonica is far from enough. I added small shrimp skin and minced black pork, and mixed the stuffing in a ratio of three to three. That is, three parts sophora japonica, three parts small shrimp skin, and four parts minced meat.

Shrimp skin is not the skin of shrimps, but dried shrimps in the sea, the size of fish hooks. The shrimp skin that is directly dried is unsalted, has a light yellow to almost white color, and tastes fresh; the other type is boiled with salt and then drained and preserved. The color is slightly darker than that of the dried shrimp, and the taste is saltier. I used the former one, salt-free light shrimp skin from Zhoushan Islands. This kind of shrimp skin is full of meat and elastic, and has a fresh and sweet taste.

Pour oil into the pan, add minced green onion and ginger, add minced black pork, stir-fry for two minutes, scoop up and set aside.

Add oil and fry the shrimp skin. This time, the oil temperature should be lower, about 50% hot. Pour in the washed and drained shrimp skin, and add some minced garlic. After a while, the aroma will come out, and the shrimp skin will turn slightly brown.

It’s time to plant sophora flowers. The thawed sophora japonica flowers are mixed with the dried shrimps in the pot. The fragrance neutralizes the aroma of minced garlic and dried shrimps. When the green calyx of the sophora japonica flowers turns yellow, add the freshly fried minced meat and add it. Stir fry a few times and remove from the pot.

After frying the fried shrimp skin and locust flower meat stuffing, you cannot make dumplings immediately. You have to put it aside and let it cool down before making dumplings.

It’s time for the dumpling wrappers to come on stage. I don’t know how to roll the dough, it doesn’t matter, I bought two kilograms of it ready-made in the supermarket, which is round and slightly thick, not square and thin. What I want to make are dumplings, not wontons.

While the Sophora Flower Pork Stuffing was cooling down, "Pearl Harbor" was showing on the movie channel. I put the fillings, skins, and trays on the coffee table, and while listening to a movie, I made dumplings, no more, no less, exactly two trays. At this time, "Pearl Harbor" had not finished playing, and Lao Tie had just finished painting a painting. He couldn't help but admire the two trays of dumplings, and I took them all.

Lao Tie ordered 10 dumplings for supper and made a pot of Biluochun. Under the light, we took a sip of tea and a bite of dumplings. Tsk, my Sophora japonica dumplings are amazing!