Chrysanthemum morifolium 500g, soybean rice 100g, 2 eggs, edible oil, salt, monosodium glutamate and sesame oil.

2. Step:

(1) 500g of Chrysanthemum morifolium, removing old roots, soaking in water for 30 minutes, then washing and drying.

(2) 2 eggs, broken into powder, put in a bowl for later use.

(3) 100g peeled soybean rice, washed and set aside.

(4) Heat the wok over medium heat, add proper amount of cooking oil, add soybean rice and stir fry gently.

(5) After stir-frying the edamame rice, add the washed Chrysanthemum morifolium, and continue to stir-fry with strong fire until the leaves become soft. At this time, the water will stand out and add a proper amount of water.

(6) After the water is boiled, pour in the stirred egg pieces and continue to burn, and the eggs will soon solidify. At this point, add the right amount of salt.

(7) Eggs are cooked quickly. Add a little monosodium glutamate and you can cook. You can also pour some sesame oil for seasoning.