When is the best time to collect Sophora japonica for cooking in rural areas?

Tomb-Sweeping Day passed, Grain Rain came, and Grain Rain was followed by a long summer.

At this time of year, I have to take my family to the wild. "March shepherd's purse, April common ear" will be the world of Sophora japonica around May. At this time, all the Sophora japonica will grow old overnight. You can smell that quiet fragrance from a distance. Eat, even if you catch the tail of spring.

Although it used to be a beautiful spring, it was the most serious period of spring shortage in a year. The old grain is finished, and the new grain will have to wait for more than a month. Everyone is hungry. Sophora japonica is the best food at this time. Up to now, life has improved, but the custom of picking Sophora japonica has been passed down. Therefore, in the north, as long as children are out of school, parents will be asked to carry small baskets and beat Sophora japonica with bamboo poles. Milky tender Sophora japonica, sweet and fragrant, like a girl's braid, pressed the branches down.

That was the best snack at that time. Struggling to hit a basket, the result has been rubbed half into the stomach before mentioning home. Even if I go home to eat shredded pork with bamboo shoots, I will not hesitate. My mother's skill in making Sophora japonica is extremely high. First, I washed the Sophora japonica and dried it in the sun. Then use half corn flour and half white flour, add some salt, and wrap a thin layer of powder on Sophora japonica.

After steaming for 7 or 8 minutes, you can smell the sweet and soft fragrance. It's really refreshing to take a bite, and the teeth and cheeks are fragrant. If you are tired of steaming Sophora japonica, you can also mix Sophora japonica with eggs, salt, sesame oil and flour to make batter and fry it into Sophora japonica cake. Without garlic juice, stuttering can keep the sweetness of Sophora japonica from the depths of the soul.

Some friends may say, how come the locust tree near my home only blooms in June and July? You're right, because there are two main kinds of locust trees in China. The kind you said is called Sophora japonica, also called black Sophora japonica. It is a native Sophora japonica in China, and was called Sophora japonica in ancient times because it often grows in a cool place. The aphid ate its leaves and excreted a black juice, which dripped on the ground and stinked. Therefore, it is mostly used as an ornamental tree, and its flowers are inedible and generally used as medicine.

The Sophora japonica flowers that we often eat are actually the flowers of Robinia pseudoacacia. Robinia pseudoacacia, also known as Robinia pseudoacacia, was introduced to China in the late Yuan and early Ming Dynasties. It usually blooms in April and May. Petals are delicate and milky, fragrant and odorless. In the spring drought, it can not only satisfy hunger, but also accompany meals. I don't know how many hungry people I saved.

To put it bluntly, acacia later cultivated a new species of Sophora japonica with red or pink flowers. This color is glycoside, slightly toxic. Eating too much can lead to asthma, blushing and dizziness. So you can't eat it either.

Now you know, although we usually see three kinds of Sophora japonica, only Sophora japonica is edible. In addition, don't pick the locust trees on the roadside. If there is dust, it may be sprayed with insecticide, which will cause an accident.

Sophora japonica is delicious, but you should be able to eat it. So here are some ways to eat Sophora japonica for your reference.

Steam Sophora japonica first, which is probably the most common way to eat Sophora japonica. Almost the whole north will do this. Eating more can fill your stomach.

Ingredients: 300g of fresh Sophora japonica, 80g of white flour, 80g of yellow flour and a little salt.

Specific practices:

Fresh Sophora japonica is soaked in clear water, cleaned, dried and blown in sunny or ventilated place for half an hour to remove some water drops on the surface. Put Sophora japonica into the pot, sprinkle with two kinds of noodles and salt, and mix well. After the steamer is inflated, spread the drawer cloth, spread the Sophora japonica evenly, and steam for about 8 minutes on high fire. Precautions:

Both sides are less than more. As long as there is a layer on the surface of Sophora japonica, otherwise the surface of Sophora japonica will become sticky and taste bad. Steamed Sophora japonica can be eaten with garlic juice and sesame oil, or with white sugar. Second, don't underestimate this dish, it has a good effect on treating asthma.

Ingredients: Sophora japonica 100g, three fresh eggs, rock sugar 10g, 3g salt and 2g sesame oil.

The cleaning treatment of Sophora japonica is the same as 1 species, so I won't go into details here. Put the dried Sophora japonica into a bowl, add a little salt and knead to squeeze out a little water. Break the rock sugar, pour in the eggs and water, and stir well. After the steamer is inflated, put it into high fire and steam for 6~8 minutes. Drop sesame oil before cooking. Never pour out the water squeezed out by Sophora japonica. That is the essence of Sophora japonica. The egg custard steamed with cold boiled water and clear water is smooth and non-porous. The proportion of eggs should be around 1.5: 1. Third, steamed and fried Sophora japonica cake. In fact, the practice is similar. Let's talk about speculation here. It tastes better, crisp outside and tender inside with fragrance.

Ingredients: 200g of Sophora japonica, three eggs, 0/00g of flour/kloc-,salt, sesame oil and spiced powder.

I won't say much about the treatment of Sophora japonica, just like the last two. Put all the ingredients in a basin, add water and stir into batter. The amount of water is up to you. If you like dry things, put less water. In a pan, add oil and heat it. Stir well in the basin with an iron spoon, then put a spoon in the pot and start frying. Fry until yellow, then turn over and fry again. Dish until both sides are golden. You can use lard instead of frying Sophora japonica cakes, so the fried Sophora japonica cakes are more fragrant. You can also put some pork belly foam in the ingredients. The fire of frying Sophora japonica cake should not be too big, otherwise it will be easy to fry. Jiaozi is the freshest jiaozi I have ever eaten. Never eat it with garlic juice vinegar. Be sure to taste it slowly.

Ingredients: 300g of Sophora japonica, 6 eggs, salt and sesame oil.

Add some salt to the eggs and beat them into egg liquid. After heating the oil in the pot, fry the eggs in the pot with low fire and take them out for later use. After washing Sophora japonica, add some salt and squeeze out a little water. Then mix with egg liquid, add proper amount of salt and sesame oil, and adjust the taste. Jiaozi wrapped, water to boil, just need to do it again. Jiaozi can float. When the eggs are fried in the pot, the fire must be small enough and the oil should not be too much, so that the egg flowers like osmanthus can be fried. Sophora japonica is particularly easy to cook in jiaozi. You only need to add water once, and don't overcook it. Jiaozi's stuffing with Sophora japonica only needs salt and a little sesame oil. Don't put other spices, it will spoil the taste. Sophora japonica blooms in summer and comes in summer. The old saying has clearly told me that eating Sophora japonica will get hotter and hotter. This elegant white elf is the most seasonal food this season. Everyone should also take this opportunity to eat more. It doesn't matter if you choose more. You can blanch with boiling water, drain water and freeze, and you can enjoy the leisurely fragrance of Huaihua all year round.