Steps

1. Trim a small portion of the tough ends from the canola flowers and soak them in water. [Key Tip!] The tough ends contain dietary fiber, so trim only a little and use the rest.
   🕒 01:49
2. Add White Sesame Oil 1 tbsp, Chicken Bouillon Powder 1 cube, and Salt (to taste) to boiling water.
   🕒 02:36
3. Add Canola Flowers 1 bunch to the boiling water and blanch for about 1 minute 30 seconds to 2 minutes.
   🕒 03:21
4. Drain the blanched canola flowers in a colander and then thoroughly pat dry with paper towels.
   🕒 04:03
5. Thinly slice Green Onions 1/3 stalk diagonally and julienne Ginger 1 piece. Finely mince Dried Shrimp 1 tbsp, Preserved Mustard Greens 1-2 tbsp, and Chili Pepper 1 tsp separately.
   🕒 04:30
6. In a bowl, combine the sliced green onions, julienned ginger, minced chili pepper, preserved mustard greens, and dried shrimp.
   🕒 04:49
7. Heat White Sesame Oil 5 tbsp in a frying pan to about 180°C (350°F) and pour it over the ingredients in the bowl.
   🕒 04:51
8. Add Fish Sauce 1-2 tbsp, Soy Sauce (a little), and Pepper (a little) to the bowl from step 7 and mix well.
   🕒 05:47
9. Thoroughly toss the drained canola flowers with the dressing from step 8.
   🕒 06:18
10. Crack Eggs 2 into a bowl, add Salt (to taste) and Sugar 1 tsp, and mix.
    🕒 06:46
11. Add a little oil to a frying pan, pour in the egg mixture, and stir-fry over medium heat while gently mixing. Once it starts to set, reduce to low heat and cook until crumbly.
    🕒 07:02
12. Plate the dressed canola flowers, decorate the edges with the scrambled eggs, and serve.
    🕒 07:33