Scrambled Eggs with Mulberry Leaves

Name: Scrambled Eggs with Mulberry Leaves
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Mulberry Leaf; 2 pcs egg; Some oil; Some salt; Some Five spice powder; Some chopped green onion

by Sea waves

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Don’t forget this fast-handed dish when you’re tired of eating big fish and big meat. Simply stir-fry and serve it on the table. New Year’s banquets will also have face. It is often eaten to clear the lungs and moisturize dryness, evacuate wind and heat, clear liver and improve eyesight, reduce blood fat and blood pressure. , Anti-thrombosis, anti-atherosclerosis effect, especially suitable for bringing to the table during the festival, the fragrance is refreshing, relieve the greasy meal "

Ingredients

200g Mulberry Leaf
2 pcs Egg
Some Oil
Some Salt
Some Five Spice Powder
Some Chopped Green Onion

Scrambled Eggs with Mulberry Leaves

1. Remove the old leaves from the bought mulberry leaves, soak them in light salt water for about 10 minutes, remove them and clean them repeatedly.

Scrambled Eggs with Mulberry Leaves recipe

2. Add appropriate amount of water to the pot, boil, add the mulberry leaves to blanch water, remove the cold water immediately after the color changes.

3. Chill the mulberry leaves in cold water and set aside 2 eggs.

4. Beat the eggs, mix with a little water and stir evenly. After mixing with water, the eggs will become more tender.

5. Add a proper amount of oil to the wok, add the egg mixture and fry it for later use. You can take it out or not. I am a lazy person and did not take it out.

6. Push the fried eggs aside, sauté the five-spice powder and chopped green onion in the remaining oil, add the blanched mulberry leaves and stir fry.

7. Then stir-fry the mulberry leaves and eggs evenly, add salt to taste, and add some chicken powder if you like. I didn't add it and it was delicious.