Black locust blossoms bloom for miles, and one bite is so fragrant and sweet it's delicious enough to lick the plate

Spring breeze arrives overnight, and the fragrance of black locust blossoms fills ten miles. Finally it's April and May, and it's time to eat black locust flowers again. Today Huahua is going to introduce to flower lovers how to eat black locust blossoms, so don't miss out on this delicious treat~

First, let's talk about which black locust flowers can be eaten!

Gardening Encyclopedia

There are three kinds of black locust flowers: Chinese scholar tree, black locust, and ornamental locust.

The Chinese scholar tree blooms small yellow-white flowers, generally used medicinally, and blooms in early autumn.

The ornamental locust blooms pink flowers, is toxic, and cannot be eaten.

Black locust can be eaten, comes to market every April and May, and is deeply loved by people.

How do you eat black locust blossoms?

Gardening Encyclopedia

First prepare the black locust blossoms:

1. Choose black locust blossoms that are about to open but not yet fully open; these are best.

2. Remove the flower stalks and leaves, soak in salt water for 20 minutes, rinse clean, drain the water, and set aside.

Steamed black locust blossoms

On the prepared black locust blossoms, first drizzle a little oil, sprinkle a little salt, and mix well, then add flour in several batches, stirring evenly so that every blossom is coated with flour, then put in the pot and steam over high heat for 10 to 15 minutes.

After steaming, spread the black locust blossoms out on a cutting board and break them apart, then let cool.

Heat oil in a pan and stir-fry minced garlic until fragrant, or put it in a bowl, add minced garlic and chili powder, pour over hot oil, and mix well.

Black locust blossom glutinous rice porridge

Wash the glutinous rice, put it in a clay pot, add water, bring to a boil over high heat, then reduce to low heat and cook.

Cook until the rice is soft, then add the black locust blossoms, simmer over low heat until it boils, and it's done.

Scrambled eggs with black locust blossoms

Add salt to the eggs and beat them, then mix the black locust blossoms with the egg mixture

Heat oil in a wok, pour in the mixed black locust blossom egg mixture, quickly break it apart with chopsticks, then take it out and plate it.

Black locust blossom egg pancake

Add eggs, flour, salt, and pepper to the black locust blossoms and stir evenly.

Add oil to a non-stick pan, pour in the mixed batter, press flat with a spoon, and after it sets, flip and pan-fry again until both sides are golden brown, then take it out of the pan!

Black locust blossom buns

Blanch the black locust blossoms, cool them in cold water, and squeeze out the water.

Mix diced meat with minced ginger, cooking wine, and sesame oil, and marinate for 30 minutes.

Mix the black locust blossoms, diced meat, scallions, and dried shrimp with salt to make the bun filling.

Cut the fermented dough into portions, roll out wrappers, and wrap the filling.

Put the wrapped buns into a steamer and let them rise a second time at room temperature.

Put in the pot and steam over high heat, and after steam starts rising, continue steaming for 12 minutes, turn off the heat, let them sit covered for 3 minutes, then open the pot, and they're ready.

I wonder if flower lovers have ever eaten black locust?

Huahua really likes it~

Everyone hurry up and give it a try!