Dandelion scrambled eggs are delicious and simple, and the method is as follows:

Spare ingredients: dandelion 100g, 2 eggs, a little salt, garlic 1 petal, a little pepper and a little water.

The first step is to wash a handful of fresh dandelions in advance to remove weeds, but remember to leave roots, which are very valuable. Wash dandelion carefully and blanch it in water.

Step 2, control the moisture, beat two eggs into a small bowl, add a little salt and pepper, break them up, add a little water, and stir evenly to make the egg liquid fully blended;

Step 3, put the chopped dandelion into the egg liquid, mix and stir evenly, peel the garlic, pat it flat, chop it up, heat the wok in advance, and pour in a little cooking oil and hot oil;

Step 4, pour the dandelion egg liquid into the pot, don't stir fry in a hurry, fry the bottom of the egg liquid until it turns over when forming, shovel the dandelion egg into small pieces with a shovel, and put the minced garlic into the pot;

Step 5, stir-fry minced garlic and dandelion eggs until they are solidified, and the dish is ready. Turn off the fire and serve.