Open one egg, break it up, add pepper powder and salt, stir well, pour it into the basin of Sophora japonica and stir well. Spread the flour evenly into the basin and stir it with Sophora japonica into a thick paste.

Add a little peanut oil to the pan and heat it. Pour the prepared Sophora japonica paste into the pot, spread it out evenly and fry it. When the lower layer can shake, turn it upside down and burn the other side. Turn the heat down, and bake both sides repeatedly until both sides are dark yellow. When the inside is cooked, serve directly.

2, Sophora japonica egg soup.

Fire the soup pot, stir-fry chopped green onion and pepper, add water, dried seaweed and refined salt, and bring to a boil.

Put the prepared Sophora japonica into the pot.

2 eggs, add 3 or 4 drops of water, and break up. When the soup of Sophora japonica in the pot is boiled, immediately pour the egg liquid evenly into the pot, push it away with a spoon and boil it. When filling the bowl, order 2 or 3 colors of big red cherries.

Features: Sophora japonica has a strong aroma, which should be timely and timely.