How to Make Authentic Chives & Eggs Stir Fry
The history of Chives & Eggs Stir Fry is very ancient, with records dating back to the Western Han Dynasty (206 BC – 9 AD) in the book "Discourses on Salt and Iron." This book mentions stir-fried eggs with freshly harvested chives chives in spring, creating a delicious dish that is heavenly on earth.
Chives are commonly referred to as "herbs for enhancing male vitality" in folk culture. Combined with eggs, it aligns with the ancient wish for prosperity in offspring and population growth.
Chives have a refreshing and crisp texture with a clean fragrance, while eggs are soft and fluffy. When combined, they offer both the crispness of chives and the smoothness of eggs, resulting in a fresh and slightly salty taste with a hint of spiciness.
- 250 grams chive
- 2 pieces egg
- 2 grams salt
- 5 grams light soy sauce
- 15 milliliters vegetable oil
After washing the chives, cut them into sections.
Add a small amount of water and a pinch of salt to the eggs, and mix well.
Water can make the eggs taste smoother, and you can omit the salt or add just a little because more salt will be added later.When the oil temperature is medium-high, add the eggs to the wok, quickly stir and scramble them.
Immediately add the chives, light soy sauce, and salt.
Stir-fry for 20 seconds and it's ready to serve.
The chives should not be stir-fried for too long, as they can easily become overcooked. If you prefer the chives to be slightly raw, you can remove them from the wok 5 seconds earlier. If you prefer them to be more crunchy, you can delay removing them from the wok by 5 seconds.
- This dish is actually very simple, with the only difficulty lying in the timing of the stir-fry. Typically, the chives should be cooked for about 20 seconds after they are added to the wok for optimal texture. If you prefer the chives to be slightly raw, you can remove them from the wok 5 seconds earlier, while those who prefer them to be more crunchy can delay removal by 5 seconds. If cooked for too long, the chives can become overcooked and lose their texture, resulting in a less visually appealing dish.
- There is another detail to note: the white, tougher parts of the chives should be added to the wok first, followed by the softer, green parts.
- According to personal taste, you can add some dried shrimp to enhance the flavor.
- It's just like stir-fried eggs with tomatoes, easy to wash and cut, and cooks quickly. It's versatile and goes well with rice or noodles.