Tong Hao Leaf and Sea Cucumber Scrambled Eggs

Taste: Salty and Fresh; Cooking Method: Stir-fry; Time: Ten minutes; Difficulty: Easy.

Steps to Cook Tong Hao Leaf and Sea Cucumber Scrambled Eggs

Wash the Tong Hao leaves.

Finely chop the vegetable leaves and slice the sea cucumber.

Beat two eggs in a bowl.

Add sea cucumber and stir well.

Then add salt and stir until the salt dissolves.

Heat the pan with oil.

When the oil is hot, pour in the egg mixture, let the bottom solidify, then add the vegetable mixture.

Stir-fry until the vegetable leaves change color.

Finished product.