I often eat this "emperor dish" in spring, which is simple to stir-fry and delicious, nutritious, light and fragrant

【Scrambled eggs with chrysanthemum】Ingredients required: 400 grams of chrysanthemum, 3 eggs, appropriate amount of oil and salt, 2 cloves of garlic,

Steps:

1. Remove the old leaves of chrysanthemum, wash them and drain them. Cut the chrysanthemum into segments, and the stems and leaves of the chrysanthemum are partially open.

2. Knock the eggs into a bowl, beat evenly with chopsticks, crack the garlic with a knife, and then chop the garlic.

3. Add oil to the pot and heat it, pour in the egg liquid, heat until the egg liquid solidifies slightly, then stir-fry the eggs into pieces, and put the egg pieces out for later use.

4. Add a little oil to the pot, add minced garlic and stir-fry until fragrant.

5. Add the stems of the chrysanthemum and stir-fry over high heat until the chrysanthemum turns dark green. When stir-frying, fry the stems of chrysanthemum first, and then fry the leaves of chrysanthemum, so that the stems and leaves are cooked for a long time, and the leaves will not be over-fried and the color will not turn yellow.

6. Put in the leaves of chrysanthemum, then add eggs, salt, stir-fry quickly over high heat, fry the chrysanthemum leaves until wilted, turn off the heat, and put it on a plate. The fragrance of chrysanthemum, matched with eggs, the color is emerald green, the taste is crisp and tender, the eggs are fresh and tender, taste a bite, light and fragrant, you may wish to try it if you like to eat chrysanthemum.

Tips:

Cut the chrysanthemum into segments, and the stems and leaves of the chrysanthemum are partially open. When stir-frying, fry the stems of chrysanthemum first, and then fry the leaves of chrysanthemum, so that the stems and leaves are cooked for a long time, and the leaves will not be over-fried and the color will not turn yellow. When stir-frying, stir-fry quickly over high heat, and put salt later.