Soy sauce, sour egg noodles

Peking's favorite fried noodles are a little too big, and egg sauce is fast and fresh. They're the people's day-to-day handbreads. They're so delicious. Eggs are of high nutritional value and easy to pick; soybean and soy sauce are easily available in supermarkets in the north and south. Now most of the soy sauce is rare, and it doesn't have to be dried up to be used as soy sauce, even if you make egg sauce for the first time。

Recipe Recommendations

eggs of 2
noodles 1 handful
soybean paste 3 tablespoons
vegetable oil a little
rape 4 trees
soy sauce 30 grams

salty fragrance
mix
half an hour
ordinary

Steps for Soy sauce, sour egg noodles

Eggs and soy sauce ready。

The eggs enter the bowl and are diluted with a small spoon of cool water, so that the eggs fall loose; when oil is pouring into the frying pan, and the temperature is 4 and 5 is hot, the egg fluid is pouring into the pot, and the egg fluids are slowly and gently swayed in one direction with chopsticks. As the temperature rises, the egg fluids are solidified, forming a flat piece of eggs; and when condensed, the boiler comes out, keeping the eggs tender。

Put the proper amount of soy sauce in the pot and make three large spoons of soy sauce。

The soy sauce and soy sauce are evenly mixed, the small fire is hotened, waiting for the little sauce to boil into bubbles and half a fire。

And the eggs go into the pot, and when they are mixed, they come out, and never boil for long, so the eggs dry and hard, unless you like the taste。

I can't help but eat a spoon of fresh egg sauce

Another pot will burn water, and when the water turns, it will hang into the pot。

When the noodles are empty of white cores, a rinse of oil is spilled, the tan and the noodles are burned out, the water is cold and the noodles are not bad。

Put on the egg sauce, and eat and mix, and be content。