How to make Sophora japonica fried dumplings

The method of making Sophora japonica flower fried dumplings is not as complicated as everyone thinks. Prepare the tableware and seasonings first. Then start following the steps and remember to control the heat well.

1. Dissolve the dry yeast in warm water, pour it into the flour to make dough, and let it ferment.

2.1 Remove the Sophora japonica flowers from the branches by hand, wash them clean and drain them.

3.2 Put a little oil in the wok, pour in the beaten eggs and fry until cooked, then cut into small pieces.

4.121 Add appropriate amount of salt, but not too much.

5.212 Put the fried eggs and locust flowers in a bowl and add appropriate amount of thirteen spices.

6. Pour in appropriate amount of olive oil.

7. Stir well and the pan-fried buns are ready.

8.1 Take a small piece and knead it evenly and then knead it into a long and thin strip.

9.2 Let the dough rise until it doubles or triples in size.

10. Cut into small pieces, flatten and roll into thin slices.

11. Take a piece of dough, put appropriate amount of locust flower filling on it and wrap it into a bun.

12. Wrap all the buns in this way and let them ferment for about half an hour.

13. Put a small amount of cooking oil in the wok or frying pan and brush it with a brush.

14. After the oil is slightly heated, add the buns that have been fermented with sugar and fry on low heat until the bottom is slightly colored.

15. Add water to cover about two-thirds of the buns, cover and cook over medium-low heat.

16. After about five minutes, the water becomes very little. Open the lid and cook until the water is dry.

It is a bad habit to like eating out. For the sake of nutrition and health, the editor suggests that you learn to cook. Go to the kitchen and try today’s Sophora japonica flower fried dumplings.