Egg sauce is a northeastern food, used to mix noodles and steamed buns or rice are very delicious, egg sauce is very rice. The soul of egg sauce is salty. If you don't want your egg sauce to taste too salty, just put less salt in it. Making egg sauce must pay attention to the fire, when making egg sauce, the fire will easily make the egg sauce taste very old. Below I'll share with you the details of how to make egg sauce.

Preparation of ingredients: eggs, northeastern soy sauce (no northeastern soy sauce can be replaced with soybean paste), green onions, garlic, green peppers, water, cooking wine, cooking oil, cooking salt, sesame oil, sugar, white pepper.

1. Prepare a clean bowl, first, beat the eggs into the bowl, add a little salt, white pepper and cooking wine, clockwise stirring, to make the egg mixture.

2. Wash and chop the green onion, peel and chop the garlic, and cut the green pepper into pieces.

3. Prepare a clean bowl, pour in the right amount of soy sauce, add the right amount of water and a little sugar, stir to melt.

4. Pour a moderate amount of oil in the pan, the oil temperature 30% hot, pour in the egg, quickly stirring away, stir fry until the egg is scattered into egg crumbs, pack out standby.

5. Add a little more oil to the pan and raise the oil temperature to 30%. Pour in small onions, garlic and green peppers, and stir-fry over low heat to bring out the flavor.

6. Then pour in the sauce and mix well, turn the heat to medium-low and let the sauce continue to boil for about 2 minutes, then add the chopped eggs, stir well, drizzle with sesame oil and mix well.

Eggs should be scrambled as much as possible. This way the eggs can better absorb the flavor of the sauce and better incorporate the fresh flavor of the eggs into the sauce so that the finished product will taste more delicious.

After the sauce comes to a boil it should also continue to boil for 2 minutes over medium-low heat. Cook on low heat for a little longer, the sauce will be more flavorful, because at first the sauce just melts with the water and can't blend well, so cook for a little longer so the flavors of the sauce and the water can blend better, and it will cook out to be a real sauce.

When stirring the egg mixture, add a little salt, white pepper and cooking wine. Add a little salt is to make the egg liquid flavor, the egg liquid is used to dip things to eat, so the flavor inside the egg liquid is too light to have that effect, and add white pepper and cooking wine is to remove the fishy taste, the egg liquid itself is still a little fishy, so that you can mask the fishy taste, the finished product will also be more fresh and fragrant.

Conclusion: Above is what I shared with you the practice of egg sauce, there are some tips to do egg sauce is also shared with you, interested friends can try to do a little, egg sauce is really a rice gods.