Eggs are a very versatile food, the practice is also particularly many, steamed eggs, scrambled eggs, fried eggs, there is also a practice of making eggs into a sauce, which is more convenient to preserve, and can be preserved for a longer period of time. Especially in the northeast, everyone's favorite kind of sauce is egg sauce, the production is very simple. And egg sauce can also be accompanied by rice, dipped in steamed buns and so on, today I will introduce you to the practice of egg sauce.

Look at how much egg sauce you want to do, to decide how many eggs to prepare, if you do very much, then prepare a few more eggs, do less only need two eggs can be. You need to prepare small bell peppers, green onions, as well as garlic, ginger, seasonings including soybean paste, soybean paste, salt, chicken essence, oyster sauce, soy sauce, as well as monosodium glutamate (MSG). Never underestimate these ingredients and seasonings, this is the essence of making the egg sauce delicious, once any of these seasonings are missing, there is no way so delicious.

First, put the bean paste and soybean paste into a bowl, and then pour in the right amount of water to cover the surface of the sauce. Stir quickly with a spoon until the sauce is incorporated into the water and looks grainy, then the sauce is diluted and set aside. Next, crack the eggs into a bowl and stir quickly with chopsticks. Heat the oil in a pan and when it's hot enough pour the eggs in and fry them in large chunks.

Of course, since you're making egg sauce, it won't work if the eggs are this big, so you'll need to mash them into crumbly shapes again. Once again, start a pot of boiling oil, put the pre-prepared onion, ginger, garlic and other ingredients into the pot and stir fry, then add the eggs, next you need to pour the sauce into it as well. While waiting, it is recommended that you can add some starchy water to the egg sauce, which will make the soup thicker. How is it, making egg sauce is not as troublesome as you think.