The spring breeze in April blows through the branches with gentle warmth, the leaves begin to thicken, and the air is filled with the fragrance of various flowers and plants. At this time, it is time to change the table to seasonal deliciousness. When it comes to spring wild vegetables, people always think of the fresh spring flavor of elm money and Ma Lantou, but there is one flower that is often overlooked - it blooms in April, the aroma is fragrant, it is both a delicacy and a good medicine, that is, the acacia flower.
The locust flower, in fact, is the flower of the locust tree, and many places also call it the black locust flower or acacia flower. Every April, the branches of the locust tree are covered with clusters of small white flowers, and when the breeze blows, the air is filled with a faint sweet fragrance. This flower is not only beautiful, but also edible, and even a treasure of the same origin as medicine and food. It is rich in flavonoids, which have a good effect on clearing heat and reducing fire, moistening the lungs and relieving cough, nourishing the liver and brightening the eyes. Moreover, the taste of acacia flowers is delicate, with a hint of natural sweetness, and it is delicious no matter how you do it.
April is the most tender season of locust flowers, and the locust flowers at this time are full of flower bones and spring dew, which is the most suitable for vegetables. Some people like to scramble eggs with locust flowers, and when you bite into it, the tender eggs wrap the fragrant locust flowers, as if spring blooms on the tip of the tongue. Some people like to steam rice with acacia flowers, and the steaming rice has a faint floral fragrance, which makes people can't stop taking one bite after another. For northerners, the most classic way to eat acacia flowers is to count dumplings.
In many northern families, a meal of locust pork dumplings is made every April. The freshly picked locust flowers, after being cleaned, blanched slightly, mixed with the fat and thin pork filling, mixed with light soy sauce, oyster sauce and sesame oil, stirred gently, so that the fragrance of the locust flowers can be integrated into the meat filling. Rolling the skin, stuffing, pinching the edges, one by one bulging dumplings were born. After being cooked in the pot, the steaming Huaihua dumplings are served to the table, and when you bite into it, it is tender and juicy, and the fragrance of the acacia flower is accompanied by the mellow meat filling, and the taste is wonderful.
Some people may wonder, why do acacia flowers blanch? In fact, this step can not only remove possible impurities, but also make the taste of the acacia flower more delicate. In addition, there is another trick when cooking dumplings - add a little salt after the water is boiling, so that the dumpling skin will be more chewy and chewy to eat.
Acacia flowers not only taste good, but also carry the childhood memories of many people. When I was a child, every April, my grandmother would always take a bamboo basket and take me by the hand to pick flowers under the big locust tree at the head of the village. Back at home, my grandmother skillfully selected flowers, washed them, and wrapped them into dumplings little by little. My brother and I were helping to roll the skin, and when we accidentally rolled it too thick, my grandmother smiled and said, "This is a 'thickened' dumpling, eat a top two!" "When the steaming Huaihua dumplings come out of the pot, we can't wait, dip them in a little vinegar, and when we bite into them, our mouths are full of the taste of spring.
Nowadays, the pace of life has accelerated, and many people no longer go up to the mountains to pick locust flowers in person, but buy them directly in the market. But no matter what, the habit of eating locust flowers continues. Every April, there will always be photos of various acacia flower delicacies in the circle of friends, some people show acacia flower cakes, some people show acacia flower rice, and some people take pictures of their children making acacia flower dumplings. The meaning of food is not only to satisfy the appetite, but also a sense of ritual of life, allowing people to find a trace of leisure belonging to spring in the busy days.
Of course, although the acacia flowers are delicious, there are some things to be aware of. First of all, it is best to pick and eat the acacia flowers, and it is easy to be bitter after a long time. Secondly, some people may be allergic to acacia flowers, so it is best to try a small amount before eating it. Finally, although the acacia flower is good, it should not be eaten too much, especially for people with a weak spleen and stomach, eating too much may cause discomfort.
Speaking of which, one thing is reminded of the fact that people are paying more and more attention to healthy diets and the choice of natural ingredients, and ingredients such as wild vegetables and wildflowers are in line with this trend. Compared with the processed foods in the supermarket, spring wild vegetables and acacia flowers are undoubtedly closer to nature, with unique flavors and nutrients, which are really gems of seasonal delicacies.
The tail of spring has slipped away, and the season of locust flowers is about to pass. If you haven't tasted the delicious sophora flowers yet, you might as well take advantage of this season to make a meal of acacia dumplings and taste the taste of spring with your family. After all, if you miss this time, you will have to wait until next year. And the beauty of spring lies not in its transience and fleeting?