Jelly sauce
By VicentaLakin
There's a lot of sauce, and the simplest thing is to eat it directly, but it's salty, so it's better to blow up one of my own. I blew up the easiest egg sauce today, and the addition of eggs makes it taste better. It's actually the right thing to do。
Recipe Recommendations
- soybean paste 1 box
- eggs of 2
- edible oil 20 grams
- salty and fresh
- fried
- ten minutes
- simple
Steps for Jelly sauce
1
Put the eggs in the bowl and then break them with chopsticks。
2
I've got a box of big sauce. I've chosen Xin and June sauce. It tastes salty。
3
Put edible oil in the frying pan。
4
When the oil's hot, put the sauce in and make it even。
5
And then you pour your broken eggs into the pot, and then you turn them up later, so that they don't get all fuzzy until they're fully formed, and then the eggs and the sauce don't fit in, and there's a feeling of sauced eggs。
6
The most critical step is to add water to the water, which is not too much water, which is rare, which can't hang when you eat, which is too little and too dense, which is salty, and which is made in a way that feels less mobile and less sticky。Jelly sauce Make Tips
You must be careful to observe the thickness of the sauce when it's fried, so that you can add an appropriate amount of water。