Sanmenxia locust flower [Henan Sanmenxia specialty]

What is Sanmenxia locust flower? Authentic Henan Sanmenxia specialty: Sanmenxia locust flower

Content summary:Do you want to know what Sanmenxia locust flower is? This article is a detailed introduction to the Sanmenxia specialty of Henan province - Sanmenxia locust flower. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Sanmenxia locust flower. The full text takes about 6 minutes to read, mainly including the basic introduction of Sanmenxia locust flower and its nutritional value? What are the product characteristics of Sanmenxia locust flowers? Tasting and eating methods of locust flowers in Sanmenxia

Basic introduction of the locust flowers in Sanmenxia

Sanmenxia City is located in the western part of Henan Province, at the junction of Henan, Shanxi, and Shaanxi provinces in the southern Golden Triangle of the Yellow River.

; The local climate is pleasant, with distinct seasons and abundant production of locust flowers. As a native of Sanmenxia, I pick locust flowers every April, which can be used to make various delicious foods

The locust flower is a type of locust flower, similar to the flower of the fragrant locust. The fragrant locust has the characteristics of fast growth, long lifespan, drought resistance, barrenness resistance, salt alkali resistance, cold resistance, strong soil adaptability, and resistance to diseases and pests. It is suitable for both the north and south. For Henan people, locust flowers are no longer just flowers, but a delicacy on the dining table

The picked locust flowers are washed multiple times, marinated with salt and sesame oil, and mixed evenly with an appropriate amount of flour. After steaming, they are mixed with seasonings such as garlic juice and chili oil. A steaming locust flower with cold heat and fragrant aroma can be eaten. There are also chefs who boldly explore and innovate, making dried or dried locust flowers into buns, frying them into meatballs, frying eggs, pancakes, and other dishes

What are the product characteristics of Sanmenxia locust flowers

Tasting and eating methods of locust flowers in Sanmenxia

The first method is drying

Pick and clean the picked locust flowers, steam them in a pot or blanch them with a spoonful of salt after the water boils. The time does not need to be too long. After about a minute, the flowers will change color slightly. Then lay them flat and dry them, and seal them for storage

When it's time to eat, just soak it in water. The locust flowers treated with this method have both the fragrance of the locust flowers themselves and the unique aroma of dried vegetables! However, it should be noted that this type of locust flower, which needs to be unopened, is still in the bud stage. If it is already open, it is easy to rot during the first step of heating treatment. This method of preserving locust flowers is suitable for stir frying eggs and making buns

Second method: Finished product preservation method

The so-called finished product preservation refers to directly processing into edible food and then freezing and storing it

First, clean the locust flowers and let them dry. Then, add an appropriate amount of cooking oil and mix the flowers well. Then, add an appropriate amount of flour, salt, seasoning, etc., and stir until each petal is evenly coated with a layer of flour. Steam in the pot for about 15-20 minutes, then cool and freeze for storage. When needed, it is delicious to heat it up and mix it with garlic juice or stir fry it after heating. The floral fragrance and freshness remain unchanged

When steaming locust flowers, I personally think it's better to use flowers that are about to bloom or have already bloomed, as they have a strong floral aroma and a better taste

The third method: blanching and freezing

This method is relatively simple. Blanch the washed locust flowers in water, add a small amount of salt or cooking oil to the water, to maintain the beautiful color of the flowers. Blanch the flowers in boiling water until they slightly change color, then remove the excess cold water and squeeze out the excess water to form a ball. Wrap it in plastic wrap or a fresh-keeping bag and freeze it for storage. Thaw and squeeze dry when needed for consumption