Snow-white Robinia pseudoacacia flowers hung on the branches and fluttered in the warm wind, like strings of bells and butterflies, tender and sweet, with the breath of Shan Ye. The flowering period of Sophora japonica is very short, and it will wither in a week or so. It falls on the ground like snowflakes, and it is white from a distance. Picking it and eating it is a childhood memory of many people.

There are many ways to eat fresh acacia flowers. The most common way is to steam them with flour or corn flour to keep the original flavor to the maximum extent. After steaming, mix with garlic and spicy oil, which is very fragrant. There is also bacon, but I always feel that it will dilute the flowers. Sophora japonica can also be made into jiaozi, chopped with a knife after water, and put some salt directly when frying, or add some grass eggs or something. Today I'm going to introduce you to Robinia pseudoacacia flower cake. The flowers are visible, sweet and soft. When the weather is getting hotter and hotter, it will definitely help you increase your appetite.

Sophora japonica cake

Ingredients: Sophora japonica, flour, oil, refined salt.

Exercise:

1. Take out the washed Sophora japonica, slightly control the moisture, pour it into a clean basin, and sprinkle a little salt and flour. Stir with chopsticks to make Sophora japonica evenly cover the dry flour.

2. Make the flour-coated Sophora japonica into a flour cake by hand, and crush the Sophora japonica cake by hand.

3. Pour the oil into the frying pan. After the oil is hot, put the Sophora japonica cake into the pot and fry it on low heat.

4. Fry one side and turn over the Sophora japonica cake to continue frying. Fry until both sides are yellowish and transparent. Serve while it's hot.