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

Ingredients

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

Directions

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