I have the absolute right to speak on this issue, because I am an authentic Northeastern, but the Northeast is very big, and the practices in each place are different, but the overall difference will not be too big, so whether it is authentic or not varies from person to person. Below I will share with you how I usually make egg sauce.

First of all, this is a simple but not simple snack. Simple because its ingredients are only eggs, chopped green onion and sauce, not simple because of sauce. Secondly, the pace of life in modern society is fast. Usually everyone cooks the finished sauce bought in the supermarket, while the authentic northeast sauce is made by themselves.

Specific operation: buy at least 10 Jin of soybeans, cook them with water, and mash them all with a pestle to make cuboid chunks of soy sauce. Then, wrap these large pieces of soy sauce tightly in newspaper and put them in a warm place to dry. After about 2 months, these fermented soy sauce pieces are broken into small pieces. At the same time, because fermentation will grow hairy, it doesn't matter, just put the brush on it, and then put the broken chunks of soy sauce into the vat. ! !

Nowadays, with the development of urbanization, few people in Northeast China make soy sauce by themselves, but some old people are still used to making soy sauce in the most traditional way. When I was young, I used to eat my grandma's big sauce. There are no additives, only soybeans, salt and water. It is really delicious! ! !