May Sophora Flower Cake

Name: May Sophora Flower Cake
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; Some Sophora japonica; a little Red pepper; a little oil; a little salt

by Black cat sheriff kitchen

5.0 (1)

Favorite

5

Difficulty

Easy

Time

5m

Serving

2

May is the season when Sophora japonica is in full bloom, and its flowering period is very short. If you want to eat freshly picked Sophora japonica, you have to take advantage of the freshness as early as possible. Fresh Sophora japonica is the best one that has not bloomed or has buds. Today, I will use the sophora japonica that can only be eaten a few times this year to make a fragrant and good-tasting omelet.

Ingredients

May Sophora Flower Cake

1. Rinse the fresh Sophora japonica to remove some small stalks and control the water for later use.

2. Rinse the fresh Sophora japonica to remove some small stalks and control the water for later use.

3. Three eggs, a little red pepper, an appropriate amount of Sophora japonica, and a little salt.

4. Beat the eggs first.

5. Then pour in the chopped red pepper and sophora japonica, and season with salt.

6. Mix well.

7. Pour a little oil into the pan.

8. Pour in the well-mixed Sophora japonica egg mixture, spread over a small fire until golden on both sides.

Tips:
Because Sophora japonica is relatively sweet, it is best not to eat more for people with diabetes. Steamed Sophora japonica is not easy to digest, and people with poor digestive systems, especially middle-aged and elderly people, should not over-eat them. At the same time, people with allergic physique should also be cautious in eating Sophora japonica.