Every year before the beginning of autumn, the century-old locust tree in front of the third aunt’s house in the countryside will bloom, and the white yellow locust flowers are hung all over the branches, like strings of tassels, which is very beautiful! “The thick shade seems to cover the clear sky, and the vigorous branches contain the national wind. A thousand years of Wenhua retains a good reputation, and Huaiqing Zaifu is respected by the world.” “A locust tree at the door, treasure will come naturally.” Through these poems, we can see that the status of the locust in the hearts of rural people has improved. The 90-year-old father loves to drink homemade locust rice tea, and every year when the locust flowers of the third aunt’s family bloom, he will bring high branches to cut some and pick some home, stir-fry, dry and hoard, and it is not bad to let it go for a year! The unique aroma of locust rice tea, even if I don’t drink tea, I fell in love with this taste, today I will share my father’s method of making locust rice tea with you, I hope you like it.
Acacia flowers are rich in rutin, Sophora glycol, rutin and other ingredients, all of which are natural medicinal ingredients and are full of treasures. Old people say that drinking Sophora rice tea can quench fire. But the taste of Sophora rice tea is indeed too fragrant and delicious!
My father hoards at least 10 pounds a year, and in addition to drinking it himself, he will also give it to relatives and friends. In fact, such a home locust tree city roads are everywhere, but now the environmental governance is particularly good, every three forks and five to hit pesticides, if you live in the city, you must not casually pick locust flowers on both sides of the road, it is likely to be sprayed with pesticides, if made of locust rice tea, it is likely to cause harm to the body, but also bring trouble to sanitation workers, it is recommended that if you like to pick locust flowers, please go to the countryside.
In fact, there are two kinds of making locust tea, one is the flowered locust flower, the other is the bud to be put locust rice, the taste of these two teas is the same, but more people like such buds to be released locust flowers, that is, locust rice, the cooking method of these two teas is actually the same. So when making locust rice tea, is it dried first or fried first? Let’s take a look at how we do it.
1: First remove the locust flower from the stem, pick out the impurities in the locust flower, it is best to wash it, and then drain the water.
2: Drain the water to get the locust flowers, put them directly into the pan, stir-fry quickly over medium high heat, stir-fry the locust flowers to get water, at the beginning, you will see steaming, about 3~5 minutes, the moisture will be fried dry, when the locust rice is fried until slightly yellow, the heat is not rising, at this time it is put out to cool.
3: Pour the cool locust rice into a small basket and sift back and forth a few times to sift out impurities.
4: Pour into the dustpan, spread evenly, put it in a well-lit place, dry for 1 day, and dry out the excess water in the locust rice.
5: After drying, the locust rice will become locust rice tea, which can be directly put into a water-free and oil-free container, put in a ventilated and dry place, take it out when drinking, brew it with boiling water, about 1~2 minutes can be drunk, Dad said: This golden yellow locust rice tea, make it yourself, do not cost a penny, fragrant taste, more delicious than drinking the tea bought with money! Before the beginning of autumn, don’t be soft when you meet this flower, full of treasures, hoard 10 pounds at a time and stir-fry, dry and drink water after drinking too fragrant! It’s a pity that you don’t know how to eat!
If you also like to drink locust rice tea, remember to do more around the beginning of autumn, but when picking locust flowers, you must not endanger environmental pollution! As for when making Sophora rice tea, stir-fry or dry first, according to your own preference. Dad said that first stir-fry and then dry, the color of the Sophora rice tea made is bright, and the taste is more fragrant!
