Northeastern Egg Sauce

Materials

1 bag of soy sauce

3 eggs

Some chopped green onions

Some pepper

Half a chili pepper

4 tablespoons of salad oil

1 tablespoon of water

Practice

1. Whisk the eggs well, chop the green onion, and cut the chili pepper into small dices and set aside.

2. Put 4 tablespoons of salad oil in a wok, and when it is heated to 7-8%, pour in the egg mixture, don't worry about the eggs getting old.

3. When the eggs are all cooked, chopped green onion and chili pepper, super fragrant, add the sauce and stir fry evenly, try to scramble the eggs, drizzle a little pepper and a little water, medium heat and continue to stir fry for about 1 minute to be wafted out of the rich soy sauce can be turned off the fire.

Practice 2, shredded radish and egg sauce

Materials

Shredded radish, bean paste, egg

Practice

1, shredded radish, frying in the pan.

2, add some water, put an egg, scrambled.

3, add bean paste, stir fry.

4, add green onion, pepper, garlic. Closed fire put a little cilantro can be.

Practice 3, tomato and egg sauce

Materials

2 tomatoes, 1 egg, 1 green onion, 1 cilantro, 1/2 bell pepper, 1 garlic clove, 1/2 teaspoon of salt, chicken broth, five-spice powder, Shanxi old vinegar, pepper, cooking oil

Doing

1. Take a small bowl, knock in 1 egg, stirring with chopsticks

2. Heat the oil in a pan and fry the egg until golden brown, then remove from the pan

3. Add a few peppercorns and garlic cloves to the remaining oil in the pan and fry to bring out the flavor, then pour in the diced tomatoes, add 1/4 teaspoon of salt, and fry until the juices come out of the tomatoes while pressing down on the diced tomatoes with a spatula

4. Pour in the scrambled egg, add the remaining 1/4 teaspoon of salt, five-spice powder, and chicken broth, and stir-fry until well blended

5. Chop the bell peppers, cilantro and green onions and add them to the pan

6. Drizzle 1 drop of Shanxi old vinegar along the side of the pan and toss to coat.