Steamed Asparagus and Sophora Flowers

Trim off the tough ends of the tender asparagus, cut in half, wash, and drain.

Wash the pagoda tree flowers clean, pick out the thick stems, and drain the water for later use.

Remove the stems from the bird's eye chilies and scallions, wash them, and chop finely.

Tender asparagus and locust flowers, evenly sprinkled with salt.

Sophora flowers and tender asparagus, evenly sprinkled with cornstarch.

Plating.

Boil water over high heat, and at the same time, mix light soy sauce, oyster sauce, sesame oil, white sugar, apple cider vinegar, and cooled boiled water to make a dipping sauce.

After the water boils, steam it over water for 5 minutes.

After turning off the heat, immediately open the lid to prevent yellowing.

When eating, pour the dipping sauce over the vegetables, making it easier to eat.