See the Sophora japonica flower one inch deep

It is the season when the Sophora japonica flowers are fragrant, so I made a plate of steamed Sophora japonica flowers for lunch.

When we were children in our hometown, we called the Sophora japonica flower Sophora japonica flower. Being stupid, I just started to think about this question now. Why is the word "foreign" added in front of the Sophora japonica flower and it is called "Sophora japonica flower"? Could the locust tree also come from the outside world? Like a foreign car? Match? onion? Persimmon?

After some searching with doubts, it turns out that this Sophora japonica tree is not a native tree species in my country. It is native to North America and was introduced to China during the Qing Dynasty and was called "Sophora japonica". Of course, the flower it blooms is called "acacia flower".

But was there no locust tree in China before the locust tree? Yes, there is a tree called "Sophora japonica", which is native to my country.

When we read ancient poetry, we can often read verses about Sophora japonica flowers, such as:

Lu You wrote in "After the Rain" that "the Sophora japonica flowers have fallen and the paulownia trees are thin, and sometimes there are There are one or two cicadas."

Bai Juyi wrote in "Lying in the Cool Autumn" that "In front of the house at dusk, the locust flowers are an inch deep."

Yang Wanli wrote in "Zhi Su Nangong". "The gentle breeze is slowly falling, and the goose-yellow snow is slowly falling, and I can see the locust flowers an inch deep." flower. Because during the Tang and Song Dynasties, there were no acacia flowers. The ancients allowed the locust flower to bloom and fall on its own, spreading a thick layer on the ground without eating it. It's not that they don't know that flowers can be eaten, or they don't eat them out of pity, but because the flowers taste bitter and can be used as medicine, but they are not suitable for eating.

Since the flowers of Sophora japonica are not delicious, it is quite good to use them as traditional Chinese medicine.

Acacia was introduced to my country in the Qing Dynasty and was soon planted on a large scale. I think the reason why it is so popular is probably because its flowers are delicious.

Acacia flowers are indeed delicious. It can be fried, stir-fried, made into soup, porridge, croquettes, and dumplings. All kinds of ways are delicious.

In my hometown, steamed sophora japonica is the most classic way to eat it. Sophora buds are the sweetest. Wash them and dry them, then pour them into a large basin. First mix a little cooking oil into it, then add an appropriate amount of flour into it, shake the basin gently, and let each sophora flower be evenly coated with a thin layer of flour. Layer with flour and keep it dry. After the water boils, put it into the pot and steam it over high heat for a few minutes.

It is not easy to steam the Sophora japonica flowers for too long. If the Sophora japonica flowers are steamed for too long, the color of the Sophora japonica flowers will change and the taste will be greatly affected.

Shake the steamed sophora flowers while they are hot and eat them directly without adding anything. They are soft, fragrant and delicious. You can also dip it in minced garlic or chili sauce, both are delicious ways to eat.

In fact, fully open sophora japonica flowers taste better. Even old Sophora japonica flowers are still edible.

When I was a child, the locust flowers on the trees fell, so my grandma collected them, spread them in a ventilated place to dry in the shade and then stored them. When vegetables are scarce in winter, the stored dried locust flowers are soaked and used to make dumplings and steamed buns. Sometimes a strand of chives is added to the dried locust flowers to enhance the color and flavor. Rich people will mix in a little minced meat to make it more fragrant and delicious.

However, people nowadays rarely eat dried locust flowers, thinking that fresh food is better. In fact, fresh sophora japonica flowers have a fresh taste, while dried sophora japonica flowers have a dry aroma. The unique nutrition and effects of dried sophora japonica flowers are unmatched by fresh sophora japonica flowers.

The locust flowers are in bloom, and the air is filled with sweetness. As soon as the locust flowers bloom, spring is almost over and summer is here.