After Ching Ming is the Valley Rain, various flowers open one after another, along with the spring breeze, willow, the taste of spring is a little bit richer. In this flavor, the most powerful are the rows of acacia flowers in the courtyard by the road. Sometimes you don’t see the bunches of white adorned branches, the wind can’t wait to send her fragrance to the front.
In the springtime in my hometown, playing acacia flowers is a picking activity that men, women and children are happy to participate in, just a long enough pole, the fragrant white acacia flowers are within reach. Children run in groups all over the mountain, and always harvest a large pocket. There are not many flowers that can be eaten in the northern hometown, and the refreshing and natural acacia flowers are naturally the most popular. There are various ways to eat them, such as acacia dumplings, acacia biscuits, acacia soup, and always bring out the natural aroma to the fullest.
In my memory, the most common food at home is still the branded acacia cake. When I was a child, I was so confused that I watched the TV series of Daiyu’s funeral, and I always felt that there was something indefinable and romantic about using flowers as food. The way to cook acacia flower cake is always simple, and the flowers are always processed into the most delicious food. Just out of the pan of acacia cake sizzling oil, while hot can not wait to bite down is crispy sweet full mouth.
Now that you’re old enough to have a family, you’ve learned to do a lot of food on your own, and it just so happens that relatives sent a lot of fresh acacia flowers home to do this unique springtime delicacy.
Wash the acacia flowers and remove most of the water. Beat an egg, add pepper and salt and stir well, then pour it into the bowl with the acacia flowers and stir well. Sprinkle the flour evenly into the bowl and stir with the acacia flowers to form a thick paste. Add a small amount of peanut oil to a pan and heat it. Pour the seasoned acacia paste into the pan and spread it out evenly for frying. When the bottom layer is cut out, turn it over and cook the other side. Reduce the heat and cook both sides repeatedly, until both sides are deep yellow and the inside is cooked, cut and serve.
A dish eaten more than one will form a fixed reflex, branded acacia pancakes is this, every spring always eat a few times, those memories of spring accumulated in the taste repeatedly awakened, branded acacia pancakes also become a fixed taste experience in the spring.
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