How to make Sophora japonica pancakes? They are simple and delicious. They were snapped up and their families didn't have enough to eat. Sophora japonica, also known as "Sophora japonica", is the flowering flower of Sophora japonica. It tastes sweet, contains vitamins and various minerals, and also has the functions of clearing away heat, promoting blood circulation, moistening lung, relieving cough, reducing blood fat and preventing stroke. Flowers are milky white and can be cooked and eaten. The unopened Sophora japonica, nicknamed "Sophora japonica", is a kind of Chinese herbal medicine. Sophora japonica is familiar to the villagers. Can be eaten raw directly, steamed and made into Sophora japonica cake. No matter what you do, you feel that "this smell should only be found in the sky, and there will be several times on earth."

No matter how delicious this Sophora japonica is, I just sigh that the flowering period is too short, only 10- 15 days. If you want to grab something fresh, you should hurry. Today, I'm going to give you a quick charging method of Sophora japonica, "Sophora japonica egg pancake", which is simple and delicious, sweet in passage and full of fragrance, making you keep talking. Let's have a look. At the same time, today taro needs to teach you a little trick to store Sophora japonica flowers. Delicious Sophora japonica can keep you from rotting for a year. Sophora japonica egg pancake food: 300 grams of fresh Sophora japonica, 2 raw eggs, half a bowl of wheat flour, a small amount of pepper powder and a proper amount of salt. Exercise:

The first step is to remove the tree skills and fallen leaves of Sophora japonica. Then soak it in salt water for ten minutes and wash it twice with clear water. Remove Sophora japonica and drain for later use. Put Sophora japonica into a bowl and beat 2 eggs. Add a proper amount of salt, pepper powder and a small amount of monosodium glutamate. Add wheat flour.

Step 2, add a proper amount of water and stir well. Heat a small amount of green vegetable oil in the pot and pour out the burned oil, leaving only a small amount in the bottom pot. Brush the bottom pan evenly with an edible oil brush. Scoop the Sophora japonica batter into the pot with a spoon, and then spread it evenly on the bottom pot with a rubber scraper. Small fires burn slowly. Bake until the bottom of the batter condenses, turn it over and bake the other side. Bake until golden brown on both sides and shovel out.

The third step, the pancake fruit of Sophora japonica is out of the pot, and the whole room smells of Sophora japonica. The passage is soft and delicious. A cup of milk cereal is a delicious and nutritious breakfast to start a new day. It's very simple. Please have a look. Tip:

After the inexhaustible Sophora japonica is soaked in water, it is filled with water, packed into food packaging bags, tied with loan holes, and frozen in the refrigerator. You can take it out when you like, and you can eat it for a year. Taste the taste of spring. When making pancake fruit, try to make the pancake thinner. There is no need to be too thick, it is not easy to cook. The whole process should be simmered. Otherwise, the internal structure of the surface is not ripe, so it is not necessary to put more wheat flour, just a little.