Cowpea horn

100g

tomato

1

Eggs (of hens)

three

condiments

oil

Proper amount

salt

1 g

oyster sauce

5 grams

garlic

Proper amount

step

1. The cowpea horn planted in our family and the small vegetable field next to the garage are all inexhaustible rhythms.

2. Wash and cut the cowpea horn into inches, cut the tomatoes into pieces, and slice the garlic.

3. Put oil in the pan, fry the eggs into pieces and take them out first. Scrambled eggs should be heated in a hot pot and cooled with oil. When the eggs are slightly solidified, they will quickly spread out, so that the scrambled eggs will be soft and tender.

4. Stir-fry cowpea horn with bottom oil in the pot.

5. When the beans change color, add garlic and continue to stir fry until the garlic flavor overflows.

Add tomatoes

7. Add a little water to boil for 2-3 minutes and cook the beans. The amount of water should be controlled well, and it is advisable to dry the water as soon as the beans are cooked.

8. Add oyster sauce and a little salt and mix well.

9. Add scrambled eggs and mix well.