Scrambled Eggs with Sophora Japonica

Name: Scrambled Eggs with Sophora Japonica
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Sophora japonica; 4 egg; Some salt; Some Vegetable oil

by Dream and move forward

4.8 (1)

Favorite

12

Difficulty

Easy

Time

10m

Serving

2

Sophora japonica is a spring delicacy. When we were young, we liked to pick off the blooming Sophora japonica, pinch off the tail, and suck the nectar of Sophora japonica. It was fragrant and sweet, and the buds would be made into vegetables by our mother. Sophora japonica scrambled eggs was the most common one. Kind of practice

Ingredients

Scrambled Eggs with Sophora Japonica

1. First pick out the fine stalks, small leaves and other impurities in the locust tree

2. Rinse the selected flower buds with clean water

3. Beat the eggs and set aside

4. Heat the pan with cold oil, pour the locust blossoms

5. Stir-fry Sophora japonica evenly

6. Pour in the egg liquid

7. Stir fry first

8. When the egg liquid begins to form and evenly wrap the locust flower, you can add salt to taste

9. After stir-frying evenly, quickly serve it out

Tips:
1. Sophora japonica is easy to ripen, so during the whole stir-frying process, it must be fast
2. When I fry some home-cooked dishes, I usually don’t calculate the weight very much. Chinese dishes are made almost entirely based on feelings. There are moderate amounts and a little. If there are any incompleteness, please understand.