No need. Because Sophora japonica has been blanched before freezing. Take out the frozen Flos Sophorae Immaturus, put the Flos Sophorae Immaturus in a stainless steel basin, then take another basin, pour in hot water, and then put the stainless steel basin in a hot water basin. You can also take out the frozen Sophora japonica and thaw it in the microwave oven.

Practice of Sophora japonica egg cake: pick Sophora japonica, wash and drain, add an egg and mix well. Add two spoonfuls of flour and a little salt, and stir until it is even and sticky. Hot oil in the pot, dig a spoonful of Sophora japonica with a spoon and put it into the pot, spread it into a small round cake with thickness, and fry it on medium and small fire until both sides of the cake are slightly yellow.

Sophora japonica Wowotou practice: Sophora japonica picks the bud, washes it and drains it, and the yeast melts with a little warm water. Mix corn flour, flour, sugar and Sophora japonica evenly, then add yeast water and knead evenly, and then slowly add warm water until it is kneaded into soft and smooth dough. Let it stand and ferment until it is twice as big, then knead it into small portions and make it into a hollow cone with a nest head. Pad with oil paper and steam in cold water 15 minutes.

Practice of steaming Sophora japonica rice: the washed Sophora japonica is sprinkled with flour several times, and it is best to mix flour and corn flour at a ratio of 2:1. Stir well, so that each Sophora japonica can be stained with flour. Steam for 20 minutes on high heat. Mix garlic paste, oil peppercorns, a little water and sesame oil, then pour them into Sophora japonica while they are hot and mix well.