Northeast egg sauce

By VicentaLakin

Northeast egg sauce
FOR THE FIRST TIME IN CLOSE CONTACT WITH EGG SAUCE, DAD BLEW UP A BOWL OF SPICY EGG SAUCE, MIXED UP WITH NOODLES MADE OUT OF FRESH WATER AND MADE ME EAT A BOWL OF RHYTHM THAT STILL WANTS A BOWL! THE CHARM OF THE EGG SAUCE IS THAT WHEN YOU LOOK AT IT, YOU THINK OF THE SMELL OF IT, AND IT'S THAT WHICH MAKES THE POPULATION SO GLAMOROUS... ONE WORD: "THE INCENSE." IT'S A VERY FRAGRANCE, AND IT'S SLOWLY RELEASED. DON'T UNDERESTIMATE THE SAUCE. IT'S HIGH IN THE NORTHEAST. NORTHEAST EGG SAUCE TASTES VERY DIFFERENT AND CAN BE A DRAGON AT THE TABLE, THREE MEALS A DAY. WITH THIS SAUCE YOU MIX NOODLES, MIX RICE, BLEND VEGETABLES, MAKE GROUND VEGETABLES, EAT DUMPLINGS, OR MAKE VEGETABLE SALADS, OR THE ANSWER IS DEFINITELY GREAT. IT IS A FULL EXPRESSION OF THE ACCLAIMED PERSONALITY OF THE NORTHEAST. SIMPLE FOOD IS SALT, SWEET IS SWEET. NORTHEASTERS MAKE THEIR OWN SOY SAUCE, SO IT SMELLS BETTER. EGGS DON'T FRY UP LIKE WE USED TO MAKE EGGS, AND THEY GO IN THERE AND BREAK THEM QUICKLY WITH CHOPSTICKS. IT'S BETTER THAN CHOWDER SAUCE. NORTHEASTERS ARE USUALLY NOODLES, CUCUMBER SAUCE, ONION SAUCE, TOFU SAUCE, WHICH IS DELICIOUS. YOU CAN'T STOP. IT'S A UNIQUE CHARM THAT MAKES YOU WANT TO PUT DOWN CHOPSTICKS FROM THE BEGINNING. IT WAS CREATED BY THE GODOFMERRY MOSES RESTAURANT. THE CONTENT IS FOR REFERENCE PURPOSES ONLY, AND PART OF THE KNOWLEDGE IS DERIVED FROM NETWORKS. IF YOU NEED TO SOLVE SPECIFIC PROBLEMS [ESPECIALLY IN THE FIELDS OF LAW AND MEDICINE], YOU NEED TO CONSULT PROFESSIONALS IN THE RELEVANT FIELDS IN DETAIL。

Recipe Recommendations

  • soybean oil 2 tablespoons
  • soybean paste 300 grams
  • eggs of 2
  • garlic 50 grams
  • water 2 tablespoons
  • green pepper of 2
  • white sugar half a spoonful

Steps for Northeast egg sauce

  • Make Northeast egg sauce step 0
    1
    Garlic cut to shreds, chili cut to spare. Get ready for food。
  • Make Northeast egg sauce step 1
    2
    Soy sauce with a little bit of water。
  • Make Northeast egg sauce step 2
    3
    The boiler pours two spoons of oil and the eggs pour into the pot。
  • Make Northeast egg sauce step 3
    4
    Eggs don't fry up like we used to make eggs, and they're crushed with chopsticks. Don't break it up. It's not good。
  • Make Northeast egg sauce step 4
    5
    The eggs were semi-condensed and turned on fire, pouring into the sauce and continuing to fry。
  • Make Northeast egg sauce step 5
    6
    Add two spoons of fresh water to the sauce, add a little white sugar, make a little fire for a few minutes, mix it evenly, mix it to the sauce and oil, and have no soy sauce。
  • Make Northeast egg sauce step 6
    7
    Put in the peppers and make out the scent。
  • Make Northeast egg sauce step 7
    8
    Put it in the garlic for a while. Turn off the fire, flip it with the extra temperature. Just watch the sauce。

    • Northeast egg sauce Make Tips

    GODOFMERCY Moses Kitchen Tips: 1. I prefer the fresh aroma of green peppers and a rich garlic flavor, so I add the green peppers and garlic later to stir-fry. You could also sauté the garlic first to release its fragrance, add the green peppers until par-cooked, then stir-fry the eggs and add the sauce. Adjust the sequence according to your taste. 2. Add some water after adding the sauce ingredients to adjust the consistency. It is ideal to stir-fry the egg sauce until it still has some liquid for easy dipping. If it is stir-fried until too thick, it will be difficult to mix evenly, taste too salty, and be inconvenient to dip. 3. Beat the eggs evenly. Actually, using pointed peppers (hot peppers) provides the best spicy kick, but it’s hard to please everyone. Since my children don't eat spicy food, I switched to green peppers, but the texture is still fantastic. 4. Use more oil when stir-frying the sauce. Once done, a thin layer of oil will rest on top of the egg sauce to keep it moist and prevent the sauce from becoming too dry. This helps with preservation and makes it taste better. 5. If you prefer a stronger sauce flavor, use fewer eggs; if you prefer a milder taste, add two eggs. 6. Heat the wok, add cool soybean oil, and heat the raw oil until it is cooked. Let it cool slightly to remove the raw bean smell before stir-frying the sauce; this is the best method. 7. You can also add meat to the egg sauce; it tastes very fragrant. If you don't like green peppers, you can use scallions (green onions) instead. 8. Using salad oil to fry the sauce can cause the oil to separate and degrade the texture; it is best to use soybean oil. 9. Soybean paste is very salty, so absolutely do not add salt. Adding a spoonful of white sugar not only reduces the saltiness but also balances out the fermented flavor of the paste. Since eggs are added, there is no need for MSG, as that is unhealthy. 10. I stir-fry the green peppers and garlic until they are about 70% cooked. After stir-frying, let it sit so the sauce penetrates into the garlic and green peppers for better flavor. Show love to your family with food, and record the traces of life with words and photography. Everything related to food; everything you want is here. If you like recipes from GODOFMERCY Moses Kitchen, please hit follow! Special Note: GODOFMERCY & Moses Kitchen are both me; due to formatting/layout reasons, I have temporarily separated them~ Weibo @GODOFMERCY Moses Kitchen WeChat Official Account: mxsf-9691 This Week's Share: The traditional and classic Northeastern Egg Sauce that effortlessly wins over three meals in the scorching summer. Text & Photos: GODOFMERCY Moses Kitchen

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