韭黄鸡蛋炒虾仁是道经典家常快手菜，虾仁Q弹，鸡蛋滑嫩，韭黄鲜香。大火爆炒出锅气，咸鲜入味，配米饭或者拌面条都超绝。
Stir-Fried Chives, Eggs and Shrimp is a classic home-style dish. The shrimp are bouncy, the eggs are tender, and the chives are fragrant. It’s a quick and savory dish, perfect with steamed rice or noodles.
🌴食材 | Ingredients：
虾仁，200g（选鲜虾仁，去虾线）。/ Shrimp, 200g (fresh, deveined).
鸡蛋，3个（打散备用）。/ Eggs, 3 (beaten).
韭黄，1把（约200g，洗净切段）。/ Yellow chives, 1 bunch (about 200g, washed and cut into sections).
🌴配料 | Aromatics：
蒜末，3~4瓣。/ Minced garlic, 3-4 cloves.
姜末，一小块。/ Minced ginger, a small piece.
🌴调味 | Seasonings：
料酒，1勺（约10ml，腌虾仁用）。/ Cooking wine, 1 tbsp (about 10ml, for marinating).
淀粉，1小勺（约5g，腌虾仁用）。/ Cornstarch, 1 tsp (about 5g, for marinating).
蛋清，少许（腌虾仁用，嫩滑）。/ Egg white, a little (for marinating).
生抽，1勺（约10ml）。/ Light soy sauce, 1 tbsp (about 10ml).
蚝油，半勺（约5ml）。/ Oyster sauce, 1/2 tbsp (about 5ml).
白糖，少许（提鲜）。/ A pinch of sugar (to enhance freshness).
白胡椒粉，少许。/ A pinch of white pepper powder.
盐，适量。/ Salt, to taste.
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，腌制虾仁
虾仁去虾线，洗净沥干，加1勺（约10ml）料酒、少许蛋清、1小勺（约5g）淀粉、少许盐和白胡椒粉，抓匀腌制10分钟。⚠️ 虾仁加蛋清和淀粉腌制，口感更Q弹嫩滑。我试过偷懒不腌直接下锅，结果虾仁一下锅就缩水变老，口感像橡皮筋，千万别学我。
Devein the shrimp, rinse, and drain. Marinate with cooking wine, egg white, cornstarch, salt, and white pepper for 10 minutes. ⚠️ This keeps the shrimp bouncy and tender.
2，处理韭黄
韭黄洗净，切成4~5厘米的长段，梗和叶分开放。⚠️ 梗和叶成熟度不一样，分开放才能保证口感一致。我试过一起下锅，结果叶子炒烂了梗还是生的。
Wash the yellow chives and cut them into 4-5cm sections, separating the stems and leaves. ⚠️ They cook at different speeds.
3，炒鸡蛋
锅里倒油，油热后倒入鸡蛋液，中火炒到凝固，用铲子划散成块，盛出备用。⚠️ 鸡蛋单独炒，蛋块分明，口感更香。千万别把鸡蛋和虾仁一起炒，那样鸡蛋会碎成渣，虾仁也不够Q弹。
Heat oil in the pan, add the beaten eggs, and scramble over medium heat. Set aside. ⚠️ Scramble the eggs separately for a better texture.
4，滑炒虾仁
锅里留底油，放入腌好的虾仁，大火快速滑炒到变色卷曲，立刻盛出备用。⚠️ 虾仁变色就盛出，煮久了肉会老。我试过炒太久，结果虾仁缩水变硬，可惜了那口鲜甜。
Add the shrimp to the pan and stir-fry over high heat until they turn pink and curl up. Set aside. ⚠️ Don’t overcook them.
5，爆香
锅里留底油，放入蒜末、姜末，小火炒香。⚠️ 别炒糊，闻到香味就行。
Add minced garlic and ginger to the pan with a little oil. Stir-fry over low heat until fragrant. ⚠️ Don’t burn them.
6，炒韭黄
转大火，先放入韭黄梗，快速翻炒30秒，炒到梗变软。再放入韭黄叶，继续翻炒20秒。⚠️ 韭黄很容易熟，全程大火快炒，保持鲜嫩。我试过炒太久，结果韭黄出水变软，口感全无。
Turn to high heat, add the chive stems first, and stir-fry for 30 seconds. Then add the leaves and stir-fry for another 20 seconds. ⚠️ Keep the heat high to keep them crisp.
7，合炒
倒入炒好的鸡蛋和滑炒好的虾仁，加1勺（约10ml）生抽、半勺（约5ml）蚝油、少许白糖，快速翻炒均匀。⚠️ 全程大火快炒，保持锅气。我试过火太小，结果炒出来水汪汪的，一点锅气都没有。
Add the scrambled eggs and shrimp. Add light soy sauce, oyster sauce, and sugar. Stir-fry quickly over high heat. ⚠️ Keep the heat high.
8，调味出锅
撒少许白胡椒粉，加适量盐，快速翻匀。关火，趁热吃，虾仁Q弹，鸡蛋滑嫩，韭黄鲜香。⚠️ 盐最后放，尝一下再决定加不加，因为生抽和蚝油都有咸味。
Sprinkle with white pepper and add salt to taste. Turn off the heat and serve hot. ⚠️ Taste before adding salt.
宝宝们虾仁加蛋清和淀粉腌制，口感更Q弹嫩滑。韭黄梗和叶分开放，梗先下锅，叶后下锅，口感才一致。鸡蛋单独炒，最后回锅，蛋块分明。全程大火快炒，保持锅气。盐最后放，尝一下再决定加不加。
Tips: Marinate the shrimp with egg white and cornstarch. Separate the chive stems and leaves. Scramble the eggs separately. Keep the heat high. Taste before adding salt.
这道【韭黄鸡蛋炒虾仁 | Stir-fried Chives, Eggs and Shrimp】是鲜香快手的家常菜。如果你喜欢这种简单鲜美的口感，还可以试试我之前写的【西红柿鸡蛋 | Tomato and Egg Stir-fry】。想看更多经典家常菜，可以逛逛我的【家常菜 | Home-style】分类。If you enjoy this fresh and savory flavor, you should also try my Tomato and Egg Stir-fry. For more classic home-style dishes, check out my Home-style category.
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