口感更紮實香甜的玉米麵蒸槐花

最近一直在快樂地勞動和不停地研發中。今天這份是玉米面蒸槐花，口感比面粉蒸槐花更紮實更香甜。吃飽了，打個嗝都是槐花香⋯⋯

I have been working happily and constantly studying recently. Today this is a corn flour steamed Sophora japonica, taste than flour steamed Sophora japonica sweeter. Full, burping is the aroma ⋯⋯ Sophora japonica.

用料  

口感更紮實香甜的玉米麵蒸槐花的做法  

1. 1、將槐花洗淨瀝乾並用紙吸乾水份。

2. 2、拌入色拉油，拌勻之後加玉米麵拌勻。

3. 3、再加麵粉拌勻，此時每朵槐花上都沾滿玉米麵和麵粉。上鍋均勻地鋪在蒸籠紗布上蒸8分鐘左右，待槐花變透明色出鍋裝盤。

4. 4、加入你喜歡的調料（我只加了鹽、香油、蒜泥），開動⋯⋯