Sophora flower egg cake

Sophora flower egg cake

Introduction:

"Every year at this time of the year, our family must eat Huaihua egg cake, which has been the case since I can remember. My family used to live in a bungalow. There was a large courtyard. There were more than 10 families. There were two big Sophora trees, which were higher than the roof. We couldn't reach them with our hands. We used bamboo rods to tie iron hooks to reach them. We couldn't pick any higher ones with bamboo rods. Only the boys in the courtyard could climb up to the roof and pick them. We would pick some from below and share them with the whole hospital Take it home. At that time, it was my mother who made it for us. I just watched and learned to make it. This year, my husband, my sister and brother-in-law and I picked Sophora flowers on the mountain when we went to climb the Buddha's head. When we came back, we cleaned them up and made them into egg cakes. Before we got out of the pot, we smelled the fragrance of Sophora flowers, which had the smell of mom. "

Production steps:

Step 1: pick and wash the sophora flower first, and wash it several times.

Step 2: control the moisture, add salt and mix well.

Step 3: put in two eggs.

Step 4: mix well.

Step 5: pour in the flour.

Step 6: mix well and set aside for 5 minutes.

Step 7: don't stick oil in the pan.

Step 8: add the sophora flower batter at 50% heat.

Step 9: fry in medium and low heat.

Step 10: color one side, turn over and fry the other side.

Step 11: fry until golden on both sides.

Step 12: cut it into a plate and eat it.

Materials required:

Sophora japonica: 200g

Eggs: 2

Flour: 100g

Salt: 5g

Peanut oil: 20g

Note: pick and wash the sophora flower, wash it several times or soak it in salt water for a while

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: salty and fresh