Sophora Japonica Omelette

by A little starlight

4.6 (1)

Favorite

4

Difficulty

Easy

Time

20m

Serving

2

In the season when locust blossoms are fragrant, the wind is full of sweetness. The little flower blooms hard to make people remember that she has been there. Incorporating the taste of this season into the food will surely leave the fragrance on the cheeks. "

Ingredients

Sophora Japonica Omelette

1. Prepare 160 grams of flour

2. Pour a little olive oil into a non-stick pan and heat it over medium heat until 70% hot

3. Prepare 160 grams of flour

4. 4 eggs

5. Pour the flour into a large bowl and knock into the eggs

6. Add 150ml purified water, salt and black pepper, and stir well

7. Pour the drained Sophora japonica into the egg batter and mix well

8. Pour a little olive oil into a non-stick pan and heat it over medium heat until 70% hot

9. Pour in the Sophora japonica batter, spread it into a round cake with a spatula, and fry on medium-low heat for 2 to 3 minutes

10. After turning over, fry on medium-low heat for 2 to 3 minutes

11. Cut the fried cake into pieces, ready to eat.

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