1. Wash wild vegetables and blanch them in boiling water.
2. The wild vegetables are grabbed by hand to remove the water and cut into the bottom of the vegetables. Add salt, sugar, and soy sauce to the bottom of the dish and mix well.
3. Blanch the bean curd with boiling water. By the way, blanch the coriander leaves.
4. Beat the eggs into a bowl, add appropriate amount of salt, and stir well.
5. Put an appropriate amount of oil in the pan. After the oil is hot, pour in the egg liquid, fry until cooked, and shovel into small pieces. Turn off the fire.
6. Pour the chopped vegetables into the pot and mix well.
7. Take a piece of blanched bean curd, put it in the filling, wrap it into a bun, and tie it with hot coriander leaves.
8. Put an appropriate amount of water in the pot, boil it, add the bean curd buns and steam for 3 or 4 minutes, then take it out and serve.
Tips:1. When blanching vegetables, put a little oil in the water to keep the vegetables green.
2. If you want the eggs to be tender, mix a little water in the egg liquid.
