Egg-filled cakes are a very common street snack in Henan, especially in the morning, when walking on the streets of the city, there are one or two trolleys or tricycles selling egg-filled cakes at almost every intersection. Because of its small investment, quick effect, simple operation, small floor space and strong flexibility, it has become the first choice for many entrepreneurs.

The body of egg filling cake is flour cake, while the soul is his sauce. There are many stalls making egg cakes, but not many can make the sauce well. But the secret of any stall with good business lies in the cooking of sauce.

I used to make sauces for sauced cakes for breakfast. Today, I will introduce you to the method of making sauces for egg-filled cakes.

There are generally two flavors of sauce. Today I will tell you a comprehensive production process.

When the wok is on fire, add cooking oil, add onion, ginger, star anise and pepper, and fry until fragrant. Add minced garlic, add a spoonful of chopped bean paste when it is hot, stir-fry until fragrant, add sweet noodle sauce and soybean sauce, and push the bottom of the pot with a spoon to prevent it from sticking. (The ratio of bean paste, soybean sauce, and sweet noodle paste is 1:4:5) Bean paste is mainly used for coloring, giving a spicy taste, so don't overdo it. If you don't use spicy sauce, you can use bean paste.

Although sweet noodle sauce and soybean sauce have different tastes, they are both salty and delicious, but the color of soybean sauce is yellow, and the color of sweet noodle sauce is too heavy after heating, so they can be neutralized.

When the water content of these three sauces is almost the same, add oyster sauce, chicken powder and monosodium glutamate, and the amount of white sugar should be considered according to the local taste.

If you want to be more ruddy and brighter, you can add hot sauce and boil it.

Preparation of ingredients:

Sweet noodle sauce (any brand is acceptable), Haitian soybean sauce, Haitian soy sauce, Haitian soy sauce, Haitian oyster sauce, monosodium glutamate, chicken essence, sugar, thirteen spices, Nande, starch, spices and ginger.

Method and steps of boiling sauce:

1. First, heat the pan and pour in100g of oil. After the oil is heated, add 20-30g of Jiang Mo, then add 250g of Haitian soybean sauce and stir-fry with a spatula, so as to stir-fry soybean sauce thoroughly. (It is easy to get the pot in the frying process in soybean sauce)

2. After frying in soybean sauce, add 30g of secret spices. Thirteen spices10g to stir fry. After frying the spices, add 20g of soy sauce, soy sauce and oyster sauce100g. Add about 6 kg of boiling water to the pot for a minute or two.

3. After the water is boiled, add 50 grams of chicken essence and monosodium glutamate, 25 grams of Nande and 85 grams of sugar, and mix well. After stirring evenly, add proper amount of starch to thicken with water, and pour starch into the pot while stirring clockwise.