Sophora Japonica Soup
1.
Push down the Sophora japonica from the pedicel and wash it off with water. (Although the flowers are natural and pollution-free, there are sometimes small ants or small aphids, so you have to wash them several times)
2.
Sprinkle in flour and mix well with chopsticks until slightly lumpy.
3.
Put the oil in the pot and heat it over medium heat. You can put more oil to make it more fragrant.
4.
Pour the mixed Sophora japonica into the pot and spread it flat into round cakes.
5.
During the frying process, use a spatula to shovel a little oil along the wall of the pan and let the oil flow into the bottom of the locust cake along the pan.
6.
Fry it on one side until it is browned and then turn it over and fry the other side, still pour oil along the wall of the pan.
7.
After frying on both sides until browned, push the Sophora japonica cake around, leaving a little space in the middle, add a little oil, add the chopped green onion and ginger all-spice powder and stir-fry for a while until the aroma comes out.
8.
Add water to a boil over high heat, season with salt and soy sauce.
9.
After it is boiled, turn to low heat and simmer for about 5 minutes to get out of the pot.
Tips:
Chinese recipes do not have to be very strict. If you like a thicker one, add a little more flour, otherwise, add a little less. Sophora japonica can be decocted into shape, and there is no need to pursue decoction, because it can be boiled until cooked later. The oil used is about twice as much as your usual cooking habit.