Many people think that leafy greens are not easy to taste, but I recommend that you cook them in a vegetarian soup, which is very simple and tastes very good
Eggs and eggs are vegan and vegan in soup
Materials
Preserved egg 1 piece.
Salted duck egg 1 pcs.
1 handful of leafy greens.
Black fungus to taste.
2-4 mushrooms.
Water 500 grams.
5 cloves of garlic.
Totole Original Fresh 2g.
Method
Soak the black fungus, boil in boiling water for 2 minutes and remove it, slice the mushrooms and boil in boiling water for 30 seconds to remove (remove oxalic acid), and cut the preserved eggs and salted duck eggs into cubes.
Cut the vegetables (the spinach I used today) into sections, after the water boils, put in the vegetables, immediately turn off the heat, use the water temperature to blanch just right (remove oxalic acid, the time can not be long, otherwise it will be old and not delicious), remove the water, and put it in a larger bowl or deep dish.
Add oil to the wok, fry the garlic cloves over low heat (don't slice them, fry the whole garlic directly, so that it looks better), wait for the garlic cloves to turn slightly yellow, add preserved eggs and salted duck eggs and stir-fry for half a minute.
Add about 500 grams of water, fungus and mushrooms, cook for two minutes, stirring well to make the soup thicker, then add Totole original fresh (no addition is OK), a little salt (salted duck eggs already have salt).
Pour the boiled soup directly into the container of vegetables, if there are wolfberries, you can put a few, it is more beautiful, the soup is delicious, and after eating vegetables, you can cook noodles.
Said the person who did it
Hahahaha a big pot, I feel like this week's green leafy vegetables have been made up!
Golden Legends! 
The ingredients have been changed according to your own situation, and the taste is very good! You can put more water next time!