Sophora japonica is sweet and fragrant, rich in vitamins and minerals, and has the functions of clearing away heat and toxic materials, cooling blood and moistening lung, lowering blood pressure and preventing stroke. After picking it, it can be made into soup, mixed vegetables, braised rice, Sophora japonica cake and wrapped in jiaozi. Steamed Sophora japonica (also known as Sophora japonica rice) is the most common in daily life, which is a habit in many areas of China.

1, flipping Sophora japonica

Collect Robinia pseudoacacia flowers that are not fully open when they are in full bloom. Cleaning, scalding with boiling water, and rinsing (removing Sophora alopecuroides). Sophora japonica controls most of the water. Open an egg, break it up, add pepper powder and salt, stir well, pour it into the Sophora japonica basin and stir well. Spread the flour evenly into the basin and mix it with Sophora japonica to form a thick paste. Add a little peanut oil to the pot and heat it. Pour the prepared Sophora japonica paste into the pot, spread it evenly and fry it until cooked. When the lower layer can shake, turn it upside down and burn the other side. Turn off the heat and bake both sides repeatedly until both sides are dark yellow. When the interior is cooked, serve it directly.

2, Sophora japonica egg soup

Stir-fry chopped green onion and pepper, add water, dried seaweed and refined salt, and bring to a boil. Put the prepared Sophora japonica into the pot. 2 eggs, add 3 or 4 drops of water and break up. After the Sophora japonica soup in the pot is boiled, immediately pour the egg liquid evenly into the pot, push it away with a spoon and boil it.

3. Huai rice porridge

30 grams of dried Sophora japonica rice or 50 grams of fresh rice and 50 grams of japonica rice are taken in porridge. It is suitable for patients with diabetes complicated with hypertension and stroke. Sophora japonica can dilate coronary artery and prevent arteriosclerosis, and can prevent stroke if taken regularly.