6 eggs

Appropriate amount of edible alkali

Proper amount of water

Proper amount of edible oil

Cumin powder quantity

Garlic Chili sauce/Chili sauce

Appropriate amount of chicken essence

Appropriate amount of edible salt

Onion 1

How to cook cumin eggs in Northeast cuisine?

First, beat the eggs into a bowl and mix well. About half a spoonful of edible alkali is dissolved in half a bowl of water. Pour in the eggs and mix well (half a spoonful of ordinary soup spoon, note: it is not good to put too much alkali, and it is not good to put too little. Eating too many solid eggs will have a bitter taste. Without it, the eggs can't be frozen. )

Put the prepared eggs in a steamer, steam for about 15-20 minutes, steam until cooked (insert with chopsticks, if the inside is hard, the liquid will be cooked when solidified), take out the steamer, and let it cool for a while. Then cut it into pieces or pieces, and cut it as you like. ...

Wash the onion and cut it into slices or strips for later use.

Fire, pour oil into the pot, the oil temperature rises to a certain height, pour in the cut real eggs and onions and stir fry. Pour in a proper amount of Chili sauce (if the Chili sauce is salty, you can add no salt or less salt to taste according to your own taste), then add a proper amount of chicken essence and cumin powder, stir-fry for about 3 minutes, and then serve. Because the real egg is steamed, it's just fried onions, so it will only take a few minutes to fry.