Home dish
by CookWhatHK0 saved
Chives and eggs are both ingredients that do not stand up to prolonged stir-frying; use residual heat to push them around the pan so you do not have to worry about overcooking.
Briefly soak the minced preserved radish in water, then dry-toast in a dry wok. Mince the chives. Beat the eggs.
將菜脯碎稍微浸泡一下水，再放入沒有放油的鍋中，以白鑊方式烘乾。把韭菜切成小段。最後，將雞蛋打散拌勻。
Heat oil and stir-fry the preserved radish until fragrant. Turn to medium-low heat, pour in the egg mixture and keep stirring with chopsticks until it starts to set.
燒熱鍋中的油，放入菜脯碎爆香。隨後將火力轉為中低火，倒入打好的蛋液，並用筷子不停地攪拌，直到蛋液開始凝固。
Add the chives, turn off the heat, switch to a small spatula and use the residual heat to push the eggs until just cooked, then add white pepper and sesame oil.
此時加入韭菜，再立即關火。改用小鑊鏟，利用鍋子的餘溫輕輕地將蛋推炒至熟透。最後撒上胡椒粉和麻油，即可。 贴士 韭菜和雞蛋都是容易炒過頭的食材，因此利用鍋中的餘溫來推炒，就能避免它們因為過度烹煮而失去最佳口感。
