Remove impurities from the branches and leaves of the picked Robinia pseudoacacia flowers and clean them with water. Boil water over medium heat. After the water boils, pour the Robinia pseudoacacia flowers into boiling water, blanch them, take them out and put them in cold water, rinse them clean and dry them in the air for later use. Put the Sophora japonica into a large pot, then add a proper amount of flour, not too much flour, and add it several times, as long as the Sophora japonica is covered with a layer of flour. Peel the garlic, put it in a garlic mortar, mash the salted chicken essence into garlic paste, add water and sesame oil, stir well, and pour it into a pot filled with Sophora japonica. Pour the prepared Chili oil into the basin.

Cut off branches and leaves of Sophora japonica, remove impurities, wash with clear water, boil water in a pot, blanch Sophora japonica in water, take out, rinse with cold water and let it cool for later use. Later, when I grew up in the city, I realized that there are many ways to eat Sophora japonica. My favorite way to eat Sophora japonica is scrambled eggs. The practice is also very simple. Pick Sophora japonica and wash it. Sophora japonica as white as jade is sweet and juicy, but we usually eat it steamed! The practice is also very simple! Let me share my practice with you.

Next, I would like to introduce my favorite ingredients of double-sided Sophora japonica: Sophora japonica 500g, flour 200g, fine corn flour 100g, meat oil 50g, salt 5g, sugar 1g and boiled water 30g. Steamed Sophora japonica can be fried or eaten cold. Stir-fry chopped green onion and garlic and season with salted chicken essence. Cold salad needs garlic paste, salt, chicken essence, sesame oil and Sophora japonica to mix well. I lived in the countryside when I was a child. In spring, I will cook Sophora japonica at home. The most common thing to do is stir-fry Sophora japonica with leeks. Many locust trees will grow along dirt roads. In spring, the fragrance of Sophora japonica drifts away with the spring breeze.

For Yunnan people, the flowers of many plants can be eaten, and scrambled eggs with Sophora japonica is a delicious dish, as well as pomegranate flowers, pear flowers, peony flowers, bitter thorn flowers and walnut flowers. Fried. Scrambled eggs with Sophora japonica. First, wash Sophora japonica, then blanch it with boiling water and let it cool for later use; Then beat four or five eggs, stir the Sophora japonica and eggs evenly, and then add chopped green onion and salt to taste; Finally, put it in a wok and fry it until cooked.