口感更扎实香甜的玉米面蒸槐花

最近一直在快乐地劳动和不停地研发中。今天这份是玉米面蒸槐花，口感比面粉蒸槐花更扎实更香甜。吃饱了，打个嗝都是槐花香⋯⋯

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  

口感更扎实香甜的玉米面蒸槐花的做法  

1. 1、将槐花洗净沥干并用纸吸干水份。

2. 2、拌入色拉油，拌匀之后加玉米面拌匀。

3. 3、再加面粉拌匀，此时每朵槐花上都沾满玉米面和面粉。上锅均匀地铺在蒸笼纱布上蒸8分钟左右，待槐花变透明色出锅装盘。

4. 4、加入你喜欢的调料（我只加了盐、香油、蒜泥），开动⋯⋯