Dandelion, a wild vegetable with a light bitter taste and fragrance, blooms everywhere every summer. The fluffy seeds, as if carrying a small parachute, fluttered in the wind, like a child of nature dancing freely. The taste of dandelion, although slightly bitter, is also fresh and pleasant, making people taste unforgettable. 
Not only that, but dandelion buds are also a delicacy. It can be picked and brewed into fragrant dandelion tea, or it can be used as a flavor in cold dishes, which not only increases the taste of the dish, but also has a certain therapeutic effect. According to ancient records, the use of dandelion is recorded in the "Compendium of Materia Medica" and "Qianjin Fang", which shows its important position in the food therapy industry. 
The Spring Festival is approaching, so you might as well recommend a home-cooked dandelion scrambled egg. This dish is not only simple and easy to make, but also nutritious, making people have an extra green choice on the table during the Spring Festival. Just prepare dandelion leaves, eggs, green onions, ginger and other ingredients, and follow the steps below: blanch the dandelion leaves first, beat the eggs and stir well; Chop the chopped green onion and ginger and set aside;
Stir-fry green onion and ginger in a hot pan with cold oil; Pour in the egg mixture and stir-fry until solidified;
Finally, add dandelion leaves and stir-fry evenly.
In this way, a scrambled dandelion egg with good color and flavor is complete.