Sophora Flower Egg Pancake
1.
Prepare relevant ingredients. Depending on the amount of serving, I made a pie, so I probably used so many ingredients. You can add or subtract by yourself.
2.
Wash the Sophora japonica and drain, squeeze out the excess water for later use.
3.
Beat the eggs, add Sophora japonica in turn, and pour in an appropriate amount of flour. Stir evenly, the batter should not be too thick, as long as it can flow.
4.
Add the right amount of salt, you can also add a few drops of sesame oil, and mix well.
5.
Heat in a flat-bottomed non-stick pan, pour in the appropriate amount of cooking oil, heat the pan with cooling oil, pour in the Sophora japonica egg batter, spread it out with a spatula, and heat it over a medium-to-low heat.
6.
Turn it over after about 2, 3 minutes, and you can see that the back is golden brown. Fry the other side for another 2 minutes.
7.
Turn it over again and see that the front is also fried yellow, and then heat it for 1 minute, paying attention to the bottom not to mash the pot. Turn off the heat and cut into the plate.
8.
The finished product is not bad, the floral and egg scent is intertwined, and the fat is fried and eaten while it is hot. Have you learned it?
Tips:
Don't mix the batter too thick, use the appropriate amount of flowers and flour. Avoid mashing the pot. Don't eat too much at one time to avoid difficulty in digestion. Sophora japonicus is cool in nature, and people with weak spleen and stomach should not consume too much at one time.
