1. Rinse the locust trees that are more budding and ready to be released;
2. Season with salt and monosodium glutamate, add a little chopped green onion, and mix well;
3. Add appropriate amount of flour-slightly less than Sophora japonica;
4. Sophora japonica after mixing evenly;
5. Add appropriate amount of edible oil to the well-stirred Sophora japonica and mix evenly, and no dry flour can be seen;
6. Fried at 70% oil temperature;
7. The deep-fried Sophora japonica has a long time for me to fry, I'm afraid it won't be crispy.
Tips:Rinse cleanly, control dry water and more locust blossoms, add salt and monosodium glutamate to seasoning with scallion flowers while moist, add dry flour, stir well, add cooking oil until no dry flour is visible; when frying, the oil temperature should be high and the firepower should be high , All in one go, just light yellow.
