The snow-white flowers of acacia hang in bunches on the branches, fluttering in the warm wind, like bunches of bells, and like butterflies, tender, sweet, with a mountain atmosphere. The flowering period of the acacia flowers is very short, and they fade in about a week. They fall to the ground like snowflakes, and look white from a distance. Picking it off and eating it is a childhood memory for many people.

There are many ways to eat fresh acacia flowers. The most common is to mix them with flour or cornmeal and then steam them to maintain the original flavor to the maximum extent. After steaming, mix them with garlic chili oil, which is extremely fragrant. There are also versions with bacon, but I always feel it dilutes the floral aroma. Sophora japonica can also be used to make dumplings. After soaking in water, chop it with a knife. Just add some salt when frying. You can also add some free-range eggs. Today I will introduce to you the acacia flower cake. The flowers are visible every now and then, and the taste is sweet and soft. It will definitely help you whet your appetite when the weather is getting hotter.

Sophora flower cake

Materials: Sophora flower, flour, oil, refined salt

Method:

1. Washed Sophora flower Take out a little water, pour it into a clean small basin, sprinkle a little refined salt, and sprinkle in flour. Use chopsticks to stir so that the sophora flowers are evenly coated with dry flour.

2. Use your hands to roll the flour-covered Sophora japonica flowers into dough cakes, and flatten the Sophora japonica cakes with your hands.

3. Pour oil into the frying pan. When the oil is hot, put the sophora flower cake code into the pan and fry over low heat.

4. After frying one side, turn the sophora flower cake over and continue frying. Fry until both sides are slightly brown and slightly translucent, then serve hot.