說到雞蛋，大家腦海里第一個閃過的搭檔是不是西紅柿？沒錯，西紅柿炒蛋是國民級的家常菜，酸甜開胃，百吃不厭。但作為一名熱愛在廚房里探索的美食愛好者，我總覺得，生活需要一些新意，餐桌也一樣。

雞蛋，作為我們廚房里最忠實的“萬能選手”，能與各種食材碰撞出奇妙的火花。今天，我就要和大家分享兩個“黃金搭檔”，做法簡單快手，風味卻能讓你眼前一亮。它們就是——綠豆芽和西葫蘆。現在，我們一起制作！

第一道，豆芽炒雞蛋：

200克綠豆芽用清水沖洗干凈，瀝干水分。小蔥切段，蒜切末。3個雞蛋打入碗中，加少許鹽，充分攪打均勻。熱鍋冷油，看到油面有輕微波紋，倒入蛋液。下鍋后不要馬上翻動，等待它底部凝固定型，再用鍋鏟劃散成大塊，盛出。

鍋中留底油，放入蒜末爆香。然后倒入綠豆芽，開大火快速翻炒。全程用大火，速度要快。翻炒約30秒，看到豆芽微微變軟。倒入雞蛋塊，淋入1勺生抽和半勺蠔油，快速翻炒均勻。撒上蔥段，翻炒幾下，即可出鍋。

第二道，西葫蘆炒雞蛋

1個西葫蘆洗凈，不用去皮，切成薄片或細絲。西葫蘆放入碗中，撒上小半勺鹽，用手抓勻，腌制8分鐘。3個雞蛋打散，腌好的西葫蘆出水，用手輕輕擠掉。

鍋中倒油燒熱，先將雞蛋炒熟盛出。鍋里再加少許油，放入蒜末爆香，然后倒入西葫蘆。大火翻炒1分鐘，倒入雞蛋塊，加入適量的鹽和一點點白胡椒粉。快速翻炒均勻，即可關火裝盤。

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美食的魅力，不僅在于山珍海味，更在于那些融入日常、撫慰人心的家常便飯。今天分享的這兩道菜，沒有復雜的工序，也沒有昂貴的食材，有的只是我們對生活的熱愛和對味蕾的一點點探索。

豆芽的清脆、西葫蘆的鮮嫩，與雞蛋的醇香完美結合，構成了一曲簡單而和諧的廚房交響樂。希望這兩道菜能給你帶來新的烹飪靈感，讓你在忙碌的生活中，也能輕松為自己和家人做出一頓美味又健康的飯菜。