Your Sophora japonica is from Robinia pseudoacacia.
I can cook two kinds: one is Sophora japonica soup, and the other is steamed Sophora japonica with powder.
Practice of Sophora japonica soup: pick and wash Sophora japonica (preferably half-opened Sophora japonica, delicious) and control the moisture; Heat the oil in the pan (slightly more oil than cooking), add the Sophora japonica, add some flour, stir-fry until fragrant, add water to boil, beat the eggs and season.
The method of steaming Sophora japonica with powder: pick and wash the Sophora japonica (which is also delicious half-opened), control the moisture (otherwise, a lot of flour will be put, which will affect the taste), add salad oil and mix well (this will ensure that the flour can evenly wrap Sophora japonica), then add flour and corn flour and mix well, put them in a steamer and steam for about10-1.
In addition, it is said that you can also fry Sophora japonica cakes, scrambled eggs with Sophora japonica flowers, etc. I haven't tried it yet, and I'll tell you when I try it. ?
There should be no poison in Sophora japonica on the mountain, unless it is artificially sprinkled, but the trees on the mountain should not sprinkle medicine often, which is much cleaner than Sophora japonica in the city.
As for the nutrition of Sophora japonica, it is said that clearing away heat and toxic materials, lowering blood pressure and treating constipation have great benefits.
Robinia pseudoacacia with red flowers is inedible.