Sophora japonica scrambled eggs
Overview
This year's spring came later than in previous years. This year's locust flowers bloom half a month later than last year. Last weekend, I went with my parents to a pollution-free mountainous area in our small town to buy Sophora japonica honey. By the way, I picked some Sophora japonica flowers from the small Sophora japonica trees on the hillside beside the road. My mother would prepare sophora flowers into a variety of dishes. It is estimated that people who came from that era ate it often. Scrambled eggs with Sophora japonica flowers, fragrant with eggs and Sophora japonica flowers. I fried them by myself at noon. I added a little salt and didn't eat it with rice. I just ate the whole plate. After eating for a long time, I could still feel the aroma of Sophora japonica flowers in my mouth.
Tags
Ingredients
Steps
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Remove the small stems from the Sophora japonica flowers and wash them with water.
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Remove and drain the water.
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Add eggs.
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Add appropriate amount of salt.
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Mix well.
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Heat a little oil in a pan and pour in the sophora flower egg liquid.
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After the bottom is slightly formed, use a shovel to spread it out.
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Fry until the egg liquid is solidified, then turn off the heat and add chopped green onion to taste.
