How to make fried Sophora japonica balls?

Raw materials: Sophora japonica, vermicelli, flour and chopped green onion.

Seasoning: salt

Step 1: Wash the Sophora japonica, cook the vermicelli in a pot, take it out and put it in cold water, then chop it up for later use.

Step 2: Mix Flos Sophorae Immaturus, shredded vermicelli, salt and proper amount of flour, stir and knead into balls, put the kneaded balls into an oil pan and fry until golden brown after putting oil in the pan and heating.

May is the season when Sophora japonica blooms every year. Densely piled Sophora japonica trees are tall and luxuriant, which is spectacular. Like winter snow, the sky is white, covering the sun. Spring blossoms, facing the sea of flowers, fragrant and intoxicating.

Sophora japonica, also known as Sophora japonica, refers to flowers and buds of leguminous plants in a broad sense, but generally open flowers are called "Sophora japonica" or "Sophora japonica" and buds are called "Sophora japonica". It is often planted near houses and roadsides, and is widely cultivated in China, mainly distributed in the north, mainly in the Loess Plateau and the North China Plain. It usually blooms in April and May every year, and the flowering period is about 10- 15 days.

Sophora japonica has good ornamental value. As soon as the flowering period arrives, clusters of white Sophora japonica flowers are covered with branches, and the air is filled with a faint and elegant fragrance, which is refreshing.