Scrambled eggs with chrysanthemum sauce

Cooking Instructions

1. 2 cloves of garlic minced, chrysanthemum washed and cut into sections and leaves, 3 eggs,

   

2. Fry the eggs in hot oil and pour them aside

   

3. Add oil and stir-fry the chrysanthemum stalks, and put the leaves in after the color changes

   

4. Turn emerald green and stir-fry until soft

   

5. Stir-fry the minced garlic and dried chili peppers in hot oil, and 1 tablespoon soybean paste (stir-fry the sauce until fragrant)

   

6. Pour in all the ingredients and stir-fry evenly, adding salt according to taste (the sauce is very salty)

   

7. It is especially fragrant with rice