Ingredients: 120 grams of Sophora japonica, 3 eggs, 10 grams of green onions, and appropriate amount of salt.

The method of making scrambled eggs with Sophora japonica is as follows:

1. Clean the Sophora japonica.

2. Blanch the Sophora japonica in a pot of boiling water and take it out.

3. Chop green onions and set aside.

4. Stir the egg liquid, add appropriate amount of salt and mix thoroughly.

5. Pour the green onions into the egg liquid.

6. Pour oil into the hot pot and heat it until it is 60% hot. Pour in the egg liquid and turn the heat to medium.

7. Pour in the sophora japonica, pick up the pot, stir-fry with a spoon.

8. Cover the sophora flowers evenly with the egg liquid and let it solidify slightly, then turn off the heat and it's done.