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Monday, May 15, 2017

Steamed Black Locust Blossoms 槐花麦饭



I learnt to identify black locust blossoms a few years back from my friend LR , the species of edible flower in China is actually called "Huai Hua" (槐花) Styphnolobium japonicum (L.). 

The one that we found in the woods here in the Eastern part of the USA is actually Black Locust (洋槐花)Robinia pseudoacacia. 

Both the blossoms are very similar in shapes and tastes. Since Black locust blossoms is widely eaten in Europe and USA as fresh salad or made into snacks or jam. So it is almost safe to say that it can be used interchangeably with Chinese Huai Hua Styphnolobium japonicum (L.) in any recipes.

Huai hua is normally served steamed with a little wheat/corn flour and spicy sauce, a very tasty and hearty romantic way to serve flowers! 

几年前在好友的带领下我在我家附近的树林里发现了好几棵洋槐树,当时现场吃了好多的槐花,还带了好些回来做饼吃。

后来我在网上做了点搜索,发现中国国内吃的槐花学名叫Styphnolobium japonicum (L.) 。美东这里找到的是洋槐花 (Black Locust)Robinia pseudoacacia. 

这两款花味道和形状都特别相似,洋槐花在欧洲和美国也有食用的历史,经常被拿来做小吃,所以拿洋槐花来做槐花料理是绝对安全也非常美味的。

今早去农夫市场买菜的时候发现那里附近的树林里好多棵野生洋槐树,都开满了花,我就近摘了小半袋回来蒸槐花麦饭当午餐。



The Black Locust tree near my house and its blossoms
我家附近的野生洋槐



Ingredients:
2 cups of Black Locust Blossoms (Sepal and stem removed)
1/8 tsp of Salt
3 tbsp of All purpose flour (For more flavor, you can use 1 tbsp of cornmeal mix with 2 tbsp of all purpose flour)

2 tbsp of minced garlic
2 tbsp of minced scallion

For the Sauce/dressing:
1 tbsp of Red oil 
2 tsp of black vinegar
3 tsp of Light soy sauce
1/2 tsp of sugar

材料:
2 大杯 洋槐花 (去蒂)
1/8 小勺 食盐
3 大勺的 中筋面粉 (或1大勺玉米面混2大勺的中筋面粉)
2 大勺 蒜蓉
2 大勺 葱花

浇汁/酱汁: (以下所有材料拌匀备用)
1 大勺的 红油
2 小勺 或适量 的 黑醋
3 小勺 酱油
1/2 小勺 糖



1. Clean and soak the blossoms for a few minutes. Drained, and remove the sepals and stems.

2. Blend the salt and flour well, add it to the blossoms and use a spatula to mix the blossoms, make sure all the petals are coated with flours. Don't press the petals, it should still be fluffy after coating. 

3. Mix all ingredients under sauce/dressing together.

4. Lightly scoop the blossoms into a steamer lined with parchment paper or cheesecloths. Steam the blossoms for 12-15 minutes at high.

5. Fluff the blossoms with a fork, add some minced garlic, minced scallion and drizzle some dressing over it, mix well and serve warm.

1. 把槐花摘好洗净滴干水份,把花蒂去了(口感比较好,不去也可以。)

2. 把面粉和食盐混匀后撒在滴干水份的槐花上,轻轻拌匀并确保所有花瓣都裹上粉。拌的时候尽量轻一些,别压实了。

3. 在蒸屉上铺上一层蒸笼布/烘焙纸,轻轻地把槐花盛到蒸屉里,入蒸笼里大火蒸12-15分钟。

4. 轻轻把蒸好的槐花用叉子弄散,盛到碗里加点蒜蓉葱花,淋上酱汁拌匀食用。



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