Soy fried eggs

By VicentaLakin

Soy fried eggs
When it comes to fried eggs, in the north-east, it's one of the most popular foods known to the family. It takes only five minutes, one of the sauces, and two of the foods can be a beautiful, full meal and a super-cooked meal. The sauce is so much love for the people of the Northeast that no one can afford food at the table, and it's used for stew, fish for stew, and cuisine for its shadows, just as the Sichuans can't keep their chili, Shanxis can't keep their vinegar。

Recipe Recommendations

  • eggs of 2
  • green onions 1 piece
  • bean paste 1.5 tablespoons
  • qingshui 1.5 tablespoons

Steps for Soy fried eggs

  • Make Soy fried eggs step 0
    1
    Get the raw materials ready, skin-scave them。
  • Make Soy fried eggs step 1
    2
    The eggs are scattered, and the bean petals are diluted with 1.5 spoons of fresh water, which allows for the defoliation。
  • Make Soy fried eggs step 2
    3
    The onions are cut into large slopes.
  • Make Soy fried eggs step 3
    4
    The boiler heats up to five spoons of oil, and when the temperature is 60% of the temperature falls into the egg fluid, and if it does not leave the fire, shakes the frying pan up and down, so that the egg fluid is covered with the bottom。
  • Make Soy fried eggs step 4
    5
    When the egg fluid is half-condensed, it is sowed with chopsticks。
  • Make Soy fried eggs step 5
    6
    Pour in onions。
  • Make Soy fried eggs step 6
    7
    I'll just pour in the sauce and make it even。
  • Make Soy fried eggs step 7
    8
    It's fine。

    • Soy fried eggs Make Tips

    You can replace the bean paste with sweet bean paste or soybean paste according to personal taste, or add an appropriate amount of ketchup to enhance the flavor; Doubanjiang is relatively dry, so it should be diluted with an appropriate amount of water before seasoning to prevent uneven stirring during the stir-fry, and the amount of water should be adjusted according to the paste's consistency. Eggs absorb a lot of oil, so it is best to use more oil when stir-frying them to make them fluffy. Adding a small spoonful of clear water or beer to the beaten eggs before stir-frying will make them very tender, and adding a little cooking wine can remove the fishy smell. In addition, it is best not to add MSG or chicken essence when stir-frying eggs, because eggs contain a large amount of glutamic acid and sodium chloride; when these two ingredients are heated, they synthesize a new substance—glutamate. This substance has a pure umami flavor and nutritional value. The main component of MSG is also glutamate, so if you add MSG when stir-frying eggs, it will not only fail to enhance the flavor but will also destroy the eggs' natural umami, while also causing the glutamate naturally present in the eggs to be rejected. Therefore, since stir-fried eggs already possess a savory flavor and nutrition, there is no need to add MSG.

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