Chrysanthemum chrysanthemum contains serine, asparagine, threonine, alanine, glutamine, valine, leucine, proline, tyrosine, aspartic acid, glutamate β- Butyric acid, phenylalanine, etc.


50g Chrysanthemum
30g carrot
50g mushroom
4 eggs
10g garlic
1 tablespoon oil
2 tablespoons salt
0.2 tbsp MSG


Step 1
Prepare raw materials: chrysanthemum, mushroom, carrot and egg

Step 2
Wash chrysanthemum and cut into small pieces

Step 3
Blanch the mushrooms, drain and slice

Step 4
Peel carrots, wash and cut into horseshoe slices

Step 5
Heat the pot with an appropriate amount of oil, and then pour in the scattered egg liquid

Step 6
Stir fry the eggs until they are ripe

Step 7
Heat the bottom oil in another wok, add garlic and saute until fragrant, and then add carrots and fry until raw

Step 8
Add mushrooms and stir fry evenly

Step 9
Add the scrambled eggs until they are well done and stir well

Step 10
Add chrysanthemum, salt and monosodium glutamate

Step 11
Stir fry chrysanthemum, eggs, mushrooms and carrots until seasoned evenly. Serve out of the pot

Step 12
The nutritious fried eggs with chrysanthemum, mushrooms and carrots look good and have an appetite

Step 13
It tastes delicious with soybean milk, duck eggs and shredded squid

Step 14
Eggs taste delicious, mixed with the fragrance of seasonal vegetables. It tastes first-class

Step 15
A nutritious breakfast will bring a happy day to the family