The smell of spring? Scrambled eggs with rape flowers and shrimps

Ingredients: 200 grams of rape flowers, 3 tablespoons of shrimps, and 2 eggs. Seasoning: 1/3 tsp salt, 2 tsp cooking oil (1 tablespoon = 15cc, 1 tsp = 5cc)

Preparation: Cut rapeseed flowers into sections, beat eggs and set aside; add to the pot Fry the eggs in 1 tsp of oil until 7 minutes cooked, remove and set aside; add 1 tsp of oil, add the rapeseed flowers and stir-fry for 1 minute over medium heat, add 3 tbsp of dried shrimps and 1/3 tsp of salt, and stir-fry for 3 minutes; Add eggs and stir.