1, scrambled eggs with dried Sophora japonica

Ingredients: dried Sophora japonica, eggs, salt, oil, thirteen incense, onion and sesame oil.

(1) Soak dried Sophora japonica in hot water for about half an hour. Stir-fry one or two plates with dried Sophora japonica, and then control the moisture with a colander.

(2) Beat the eggs into a bowl and stir evenly, add the seasoning: thirteen spices of salt, and finally drop a drop of fragrant oil, which will make them more tasty and stir evenly.

(3) Open a hot pot and pour in peanut oil. When the oil is hot, pour in the stirred Sophora japonica stuffing and turn it over with a spoon a few times, just like frying chopped green onion eggs. The dishes that are easy to cook will soon be out of the pot.

2, dried Sophora japonica egg soup

Ingredients: dried Sophora japonica, eggs, corn kernels, carrots, vegetables, broth, starch, pepper and sesame oil.

Exercise:

(1) Dice carrots for later use, soak dried Sophora japonica in hot water for about half an hour, and then control the moisture with a colander.

(2) Boil the stock in the pot, add the corn kernels and diced carrots and cook first.

(3) Put Sophora japonica and Zanthoxylum bungeanum into a pot and cook them together.

(4) Add water starch to the pot and beat the eggs.

(5) Wash vegetables into the pot between cooking, and add sesame oil before taking them out.

3. Sophora japonica rice minced meat cake

Ingredients: dried Sophora japonica, pork, carrot, flour, eggs, onion, ginger, salt, pepper and sesame oil.

Exercise:

(1) Soak dried Sophora japonica in hot water for about half an hour, then use a colander to control the water, and wash and dice carrots for later use.

(2) Wash and chop pork, add Jiang Mo and stir.

(3) Add Sophora japonica, diced carrot, pepper, sesame oil and salt into the minced meat, and stir well.

(4) Continue to add the flour, clear water and egg liquid in step 3 and stir.

(5) Stir 4 into a paste, rub the oil in the pot, pour it into the paste, and fry until it becomes a cake.