Sophora Japonicus

Name: Sophora Japonicus
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Flour; 200g Sophora japonica; 1 piece egg; Some salt; 5g chopped green onion

by Pistachio 365Q

4.7 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

At the beginning of May, when the Sophora japonica blossoms are in full bloom, bursts of faint fragrance come in and refreshing. The sophora japonica fish made of it takes a bite, and the flowery fragrance of the mouth is even more intoxicating. This delicacy is so familiar, as if I have returned to the scene where I saw my mother frying locust flower fish when I was a child. Oh! Isn't this the taste of the hometown that the wanderers far away miss most, the taste of mother? It's this simple food that reminds us of our happy childhood, and misses our mother even more. Long time no see, how are you mom?
Now that we are also a mother, let us also learn how to make this delicacy and leave a taste of home to our children and relatives!

Ingredients

100g Flour
200g Sophora Japonica
1 piece Egg
Some Salt
5g Chopped Green Onion

Sophora Japonicus

1. Sophora japonica is cleaned and washed with water

2. Blanch it with boiling water to remove the dry water

3. Put the Sophora japonica and flour in a large bowl and mix

4. Mix into a flocculent paste, knock in an egg to continue mixing

5. Add appropriate amount of salt, chopped green onion and stir to taste

6. Preheat the pot, pour more oil, heat it to 70 minutes hot, turn to medium heat and fry in the Sophora japonica paste, turning over frequently to prevent the paste from falling off and uneven coloring

7. Fry until slightly golden, and you can remove it. If you like the crispy feel, you can deep-fry it slightly until the color is darker

8. The fried locust fish is put on the kitchen oil-absorbing paper to absorb the excess oil, and it can be eaten. It is best to eat hot

Tips:
1. Deep-fried Sophora japonica until slightly golden, you can get it out. If you like the crispy feeling, you can deep-fry it slightly until the color is darker.
2. Flour can be increased or decreased appropriately