Main Ingredients

Sophora japonica 600g

White sugar 350g

Accessories

50g lemon juice

How to make sophora flower sauce

1. Pick after the rain (clean and easy to clean)

2. Remove the stems, rinse and dry (in a cool and ventilated place, the temperature here is not high, it took a day and a night)

3. Add sugar and stir (I used white sugar)

4 . Let the water stand for a while (it will take about a day)

5. Squeeze the juice from the lemon and set aside (it is possible to omit the lemon, as long as the water content is low enough it will not spoil easily)

6. Heat the sophora flowers and pour in lemon juice

7. Stir-fry over low heat (don’t be impatient, keep an eye on it so it doesn’t burn...)

8. After the moisture is minimized, let it cool and store it in a sealed refrigerator (I fried it relatively dry and felt it would be fine without putting it in the refrigerator)

9. Okay! After finishing the work, you can chew it as dried fruit (very chewy)

10. You can also make tea as a hot drink (be sure to smell it before drinking it, so that the aftertaste lingers)