Scrambled eggs with purple-backed vegetables

Recipe Recommendations

• Gynura bicolor a pound
• eggs two
• garlic appropriate amount
• starch water appropriate amount
• salt appropriate amount
• sugar appropriate amount
• chicken powder appropriate amount

• garlic
• fried
• ten minutes
• simple

Steps for Scrambled eggs with purple-backed vegetables

1

One pound of purple-backed vegetables, two large eggs, and two only grains of garlic. Remove the thick branches and old stems of purple-backed vegetables and wash them; beat the eggs; pat the garlic until flat, remove the clothes and chop it into paste.

2

Stir fry eggs in oil in a hot pan, scoop out and set aside.

3

Heat the pan and saute the garlic until fragrant

4

Add purple-backed vegetables and stir-fry until the leaves are soft. Pour the fried eggs in and stir fry, season with salt, sugar, and chicken powder.

5

Finally, thin the starch water, thicken, remove the pan and serve on a plate.

Recipe Categories

• hot dishes
• home cooking