Hibiscus Scrambled Eggs

by Yu Mo Ying Lan Terrace

4.6 (1)
Favorite
4

Difficulty

Easy

Time

10m

Serving

2

Many years ago, I ate scrambled eggs with jasmine flowers in a Yunnan restaurant in Beijing, and I can't remember the faint fragrance.
Today, I went to the supermarket and saw a small box selling hibiscus flowers. The price is not expensive, and it is beautiful and delicious, so I bought it and made it.
Hibiscus flower can be eaten as a vegetable. It has the effects of clearing heat and dampness, cooling blood and detoxification, moisturizing the lungs and relieving cough.
Mugunghwa is the national flower of South Korea, also known as the infinite flower. It is a symbol of endless and vigorous life! "

Hibiscus Scrambled Eggs

1. Cleaning hibiscus

2. The ingredients are very simple, beautiful flower buds, eggs, salt;

3. Remove the flower pedicles and wash them for later use;

4. Beat 4 eggs, the grass eggs I used;

5. Add a moderate amount of salt;

6. Stir evenly;

7. After the cooking oil is hot, the flower buds covered with egg liquid are laid;

8. Stir it and fry it until it is cooked; you can also use a low fire to fry into a cake, which is a bit like a sea oyster frying.

9. Leave two beautiful hibiscus flowers-put on the plate.

Tips:

Super simple, no tricks!

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