First, Sophora japonica Maifan

Practice:

1. Wash Sophora japonica, control the moisture and put it in a container;

2. Add proper amount of flour, salt and spiced powder and mix well with chopsticks;

3. Spread the cage cloth in the steamer, put the Sophora japonica with mixed flour on it, and cover the cage for 15 minutes.

4. After taking it out, use chopsticks to disperse it. There are three ways to eat it, all of which are delicious:

(1) Eat it directly to highlight the fragrance of Sophora japonica;

(2) Mix with garlic paste, soy sauce, sesame oil, chili oil and other seasonings to make juice, and pour it into Sophora japonica rice and mix well.

(3) cool the oil in a hot pan, add pepper and dried red pepper to fry until fragrant, then add garlic sprouts (or shallots and garlic slices) to fry the pan, and add steamed Sophora japonica rice to stir fry.

Natural and healthy food has become the most important thing for people nowadays. Sophora japonica is a delicious food with sweet taste, rich nutrition and eye-catching and beauty-caring effects. The more common ones are: Sophora japonica porridge, Sophora japonica steamed fish, Sophora japonica rice, Sophora japonica steamed buns, Sophora japonica jiaozi, Sophora japonica pancakes, and Sophora japonica scrambled eggs.

Second, scrambled eggs with Sophora japonica

Practice:

1. Prepare raw materials: some Sophora japonica, two eggs, appropriate amount of salt and oil.

2. Remove the stems from Sophora japonica (the old stems have poor taste and must be removed. ) and then clean it.

3. Take a bowl big enough, pour in the cleaned Sophora japonica, beat in the eggs and add some salt.

4. Stir thoroughly and evenly with chopsticks.

5. After the pan is heated, pour in a proper amount of oil. Then pour in the evenly stirred egg liquid.

6. Stir the egg mixture evenly, and the frying time can be adjusted according to the degree of tenderness you like. Personally, I like to fry it a little older, which will make it smell better.

7, can be eaten while it is hot.

third, Sophora japonica egg cake

Sophora japonica egg cake is delicious and is one of the most common ways to eat. The production of Sophora japonica omelet is very simple:

1. Remove the tendons from fresh Sophora japonica, pick the flowers and wash them. Blanch Sophora japonica with boiling water, remove and dry.

2. Beat the eggs into a bowl, with or without flour, and mix well according to your preference.

3. Then put the dried Sophora japonica into it and mix well.

4. Heat the pan with oil, pour in the egg and Sophora japonica liquid, and spread it out until it turns golden yellow.

Fourth, Sophora japonica jiaozi

The unique flavor of Sophora japonica jiaozi makes people never tire of eating it. Not only do ordinary people often cook and eat, but neighbors give gifts to each other. Even hotels in counties and cities use Sophora japonica jiaozi as a special staple food to attract customers. The method and steps of making the dumpling stuffing of Sophora japonica are as follows:

1. Picking the Sophora japonica before it fully blooms, washing the dust with clear water, boiling it in a pot for a little while, and stopping the growth;

2. Take the Sophora japonica out of the pot, brew it in clear water to remove the green gas, and then squeeze out the water by hand.

3. Chop pork, chopped green onion and Jiang Mo. Mix Flos Sophorae Immaturus with minced meat and add seasoning according to personal taste.

4. Take dumpling wrappers, wrap them in jiaozi, boil them in a pot and beat them with cold water for three times.

V. Sophora Buns

The Sophora season is very short, only about 1 days. So if you like to eat Sophora japonica these days, you have to eat it in a different way. Today is Huaihua steamed stuffed bun, which is my favorite.

1. Soak Sophora japonica in cold water and squeeze out the water. Mix diced meat with Jiang Mo, cooking wine and sesame oil and marinate for 3 minutes.

2. Mix Sophora japonica, diced meat, shallots and dried seaweed with salt, and make into stuffed buns.

3. Cut the fermented dough into pieces, roll it out and wrap it.

4. Put the wrapped buns in a steamer and bake them at room temperature for the second time.

5. put it into the pot and steam it on high fire. after SAIC, steam it for 12 minutes, turn off the fire and steam it for 3 minutes, and then open the pot.