Ingredients: tender mulberry leaves 150g, eggs 1, 2 cloves of garlic, salt, yellow wine, oyster sauce and oil.

Tools: pot, shovel, bowl.

1. Add appropriate amount of yellow wine and salt to the eggs and break them up. Heat oil in the pan, stir-fry the egg liquid into egg foam, and plate.

2. Heat oil in the pot, add garlic and saute until fragrant, add mulberry leaves and stir fry, add appropriate amount of salt and oyster sauce, and mix in eggs and take out the pot.

Morphological characteristics of mulberry leaves

Deciduous shrubs or small trees, 3- 15 m high. The bark is grayish yellow or yellowish brown, longitudinally shallow, and the young branches are hairy.

Leaves alternate, ovoid to broadly ovoid, 6 ~ 15 cm long and 4 ~ 12 cm wide. The apex is sharp or blunt, the base is round or nearly heart-shaped, the edge has coarse teeth, the top is hairless and shiny, the bottom is green, the veins are sparse, and there are hairs between the veins; Petiole length 1 ~ 2.5 cm. Dioecious, the inflorescence of the bone flower is axillary; Male inflorescence caducous; The female inflorescence is 1 ~ 2 cm long, the style is inconspicuous or absent, and there are 2 stigmas.

The complete leaves are oval, wide oval, heart-shaped and so on. , about 15cm long, about 10cm wide, and the petiole is about 4cm long. The leaves are heart-shaped at the base, slightly pointed at the top, with serrated edges and dense white veins. The old leaves are thick yellow-green. The young leaves are thin and dark green. Crispy, hold it and prick your hand. The breath is light and the taste is slightly bitter. Generally speaking, the harvest after first frost is considered to be of better quality. Chrysanthemum fruit is purple-black, red or milky white when it matures. The flowering period is April-May and the fruiting period is June-July.