Using the method of frying instead of cutting off the water can keep the fragrance and sweetness of Sophora japonica to the maximum extent. The Sophora japonica made in this way is the taste of childhood in the depths of memory.

Materials?

Sophora japonica is like a small pot.

Five eggs

Proper amount of salt

Thirteen fragrances are appropriate

Appropriate amount of chicken essence

Proper amount of oil

What is the practice of scrambled eggs with Sophora japonica?

Prepare a pot of fresh Sophora japonica with a diameter as large as a plate, wash it clean, and be sure to wash it clean. Next to it is a plate that has just been eaten. If you haven't had enough, have another plate.

Add a little oil to the pot and start frying Sophora japonica.

Objective: 1. Discontinuation, 2. Dehydration.

Matters needing attention: keep frying peanuts by cooling oil in a hot pot and frying them on a small fire.

Add salt and thirteen incense in turn according to your own taste. Salt should not be too much, which will cover the fragrance of Sophora japonica. Adding salt will also accelerate the outflow of Sophora japonica

After the water evaporated, the volume became the size of two shovels.

Bring out the Sophora japonica, beat the eggs and add some salt, and wash the wok, be sure to wash it.

Similar steps to stir-frying rice

Add the right amount of oil, twice as much as cooking at ordinary times. What about five eggs?

Add eggs to hot oil, turn to low heat, add Sophora japonica before the eggs solidify, smell the fragrance of the eggs solidified and stir fry over high heat.

Turn down the heat after the eggs are formed.

Taste it, add salt to adjust the taste, and add a small amount of chicken essence to make it perfect.

The fragrance and sweetness of Sophora japonica and the fragrance of eggs perfectly blend together, happy.