1, Flos Sophorae Immaturus wheat flour: Wash Flos Sophorae Immaturus, control the moisture, and put it into a container; Add proper amount of flour, salt and spiced powder and mix well with chopsticks; Spread a piece of cage cloth in the steamer, put Sophora japonica mixed with flour on it, and cover the steamer 15 minutes. After taking it out, use chopsticks to disperse it, put oil in a hot pot to cool it, add pepper granules and dried red pepper to stir-fry, then add garlic seedlings (or shallots and garlic slices) to a wok, and add steamed Sophora japonica to stir-fry.

2, Sophora japonica scrambled eggs: preparation of raw materials: a number of Sophora japonica, two eggs, the right amount of salt, the right amount of oil. Remove the stems of Sophora japonica (the old stems taste bad and must be removed. ) and then clean it. Take a bowl big enough, pour in the washed Sophora japonica, beat in the eggs, and add the right amount of salt. Stir well with chopsticks. When the pan is hot, pour in the right amount of oil. Then pour in the evenly stirred egg mixture. Stir the egg mixture evenly and adjust the frying time according to your favorite tenderness. Personally, I like to fry it well, it will be more fragrant. Eat while it's hot.

3, Sophora japonica egg cake: fresh Sophora japonica to tendon, pick flowers and wash. Blanch Sophora japonica with boiling water, take it out and dry it. Beat the eggs into a bowl, with or without flour, and mix well according to personal preference. Then put the dried Sophora japonica into it and mix well. Heat the oil in the pan, pour in the eggs and Sophora japonica liquid, and spread until golden brown.