Scrambled eggs with rehmannia leaves

Overview

Simple, delicious and quick dish.

Select the good rehmannia leaves, wash them, drain them and set aside. Boil water, blanch, remove, and squeeze out excess water.
Chop and set aside.
Crack the eggs into a bowl, add a little salt and stir well, set aside.
Heat the pot, add an appropriate amount of oil, pour in the egg liquid, stir-fry, mash it into pieces with a shovel, then add the rehmannia leaves and add an appropriate amount of salt to taste, stir-fry a few times.
Take out of the pan and serve immediately.
Delicious.