How to stir fry chives and eggs? The chives don't age

The key to avoiding the aging of chives when stir frying eggs with chives is to control the heat and cooking time. After adding chives to the pot, quickly stir fry them until they are dead.

Leek has a delicate texture and contains a lot of water. Heating at high temperatures for a long time can cause cell wall rupture, chlorophyll decomposition, and yellowing and softening. When stir frying, the pot should be heated to a sufficient temperature before pouring oil. After the oil temperature rises, pour in the egg mixture and quickly spread it out. Heat the pot again, add oil and stir fry the garlic until fragrant. After the chives are added to the pot, keep the heat high and stir fry for about 10 seconds. When the leaves are slightly soft, immediately pour in the eggs and stir fry evenly. This segmented cooking method can ensure that the eggs are fluffy and prevent the chives from losing their crispy and tender texture due to excessive heating.

Narrow leaf chives harvested in the early morning are more resistant to frying and have lower fiber content than wide leaf varieties. When processing, pay attention to cutting off the old and hard parts of the roots, wash them thoroughly, and drain the water thoroughly. Adding damp chives to the pan will prolong the frying time. Seasoning should be done before cooking. Early contact of salt with chives can cause dehydration of cells, so a small amount of soy sauce can be used to enhance freshness. When pairing eggs, the oil content should be moderate. Too little oil can easily burn, while too much can mask the fragrance.

For daily cooking, try adding chives to the pot twice. Stir fry the roots for 5 seconds before adding the leaves. Drizzle a few drops of vinegar before serving to help maintain the green color. Avoid repeatedly stirring with a metal spatula and choose a wooden or silicone spatula to reduce mechanical damage to the vegetable leaves. Spring chives are the freshest and most tender, while in summer, the frying time should be shortened to about 5 seconds. If you need to add ingredients such as dried tofu, it is recommended to blanch them in advance to reduce the time of stir frying and retain more nutrition and taste.