After eavesdropping on my thoughts, the food lovers all over the country were shocked

Shen Huazheng poured out the fried flour and spread it out to cool.

Then add cornstarch and mix thoroughly.

Shen Huazheng looked at Zhou Ying standing beside her and said, "Adding cornstarch can prevent the flour from sticking together and make the taste better. Just add cornstarch according to my ratio."

The particles of corn flour are relatively coarse, which can increase the friction between the locust flowers and make the cooked locust flower rice more chewy.

Zhou Ying nodded and wrote down the ratio.

She saw clearly just now that the cornmeal added was about one-third of the flour.

While Shen Huazheng was frying flour, the other people in the kitchen were also busy.

The cooks add an appropriate amount of cooking oil and a little salt to the drained locust flowers, and rub them thoroughly with their hands to allow the cooking oil and salt to be evenly integrated into each locust flower.

This step seems simple, but it requires a lot of patience.

Make sure that the locust flowers and oil are fully integrated together and put a "waterproof coat" on each locust flower.

It not only acts as a lubricant, but also prevents the locust flowers from sticking to each other.

Even if the steaming time is a little longer, the flour will not stick together due to the expansion of heat.

Next, it’s time to coat it with flour.

The cooks sprinkled the evenly mixed flour and corn flour on the locust flowers, and gently stirred them with their hands so that each locust flower was evenly coated with a thin layer of flour.

Once everything is ready, you can start steaming.

Shen Huazheng asked someone to light a pot, add appropriate amount of water into it, and bring it to a boil over high heat.

Then find a piece of cloth, wet it, wring it out, and spread it flat on the steamer. Then spread the flour-coated locust flowers evenly on top.

Cover the pot and start steaming.

As the temperature rises, the elegant floral fragrance slowly wafts out of the pot.

This caused everyone in the kitchen to look towards the steamer.

Shen Huazheng estimated that the time was almost up, so she immediately asked someone to remove the lid of the pot.

As the lid of the pot was opened, the floral fragrance became stronger.

Zhou Ying couldn't help but sniff the fragrance floating in the air, and felt that her whole body was wrapped in the gentle floral scent.

It smells so good~~

I didn’t expect that locust flowers could be made into rice. I wonder what locust flower rice tastes like.

It should taste fragrant too.

In addition to this locust flower rice, Zheng'er can also make many other locust flower-related foods.

Just thinking about it makes me hungry.

Shen Huazheng took the locust flowers out of the pot, poured them into a large porcelain plate while they were still hot, and spread them out gently with chopsticks.

This will prevent the locust flowers from continuing to stick together during the cooling process.

Qingzhi crushed the garlic into powder as instructed.

Qingtang picked up a pot and poured in a proper amount of oil and heated it.

Zhou Ying: "Zheng'er, are you making dipping sauce?"

Shen Huazheng smiled and said, "That's right, we'll be eating the locust flower rice with this sauce later."

Qingzhi then found some cleaned mint leaves, put them into a bowl together with the minced garlic, and added a special sauce.

Qingtang scooped up a spoonful of freshly heated oil and poured it into the bowl.

With a "sizzling" sound, the lush green mint leaves in the bowl trembled slightly.

All of a sudden, the fragrance of mint, garlic, oil and the salty aroma of the sauce were immediately stimulated.

A very special complex aroma came towards them, coupled with the elegant fragrance of locust flowers, making everyone in the kitchen swallow their saliva.

Zhou Ying stared at the mint dipping sauce, which tasted so delicious when eaten with game in the enclosure.

Zheng'er asked someone to make this dipping sauce, which should be delicious with locust flower rice.

Well, it seems this is a versatile dip.

Whether it is meat or vegetarian, you can eat it with this dip.