Chinese Food
Fried eggs with northeast sauce
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I'm northeast silver. It's no exaggeration to grow up with a big sauce as a snack. All kinds of pickles are served. Stew and stir fry can be used as a seasoning or a tussah pot. It's one of the necessary seasonings for the northern dining table. This scrambled egg with big sauce is one of Kwai's classic. Fragrance. Even people who can't cook can do it right away. -
Cooking ingredients
Cooking Steps
Step1:Break up three eggs. Cut the green onion into scallion and scallion segment
Step2:Two spoonfuls of sauce with some water to dilut
Step3:Hot oil in the pan. Stir fry the egg mixture in the pan until it is ready to form. Do not fully coo
Step4:No need to brush the pan. Then use the pan with scrambled eggs. Pour in a little oil. Put the onion and stir it up
Step5:Stir fry the sauce and scallion. Stir fry the red oil and scallion. Don't fry them too old
Step6:Pour in the eggs. Stir fry them until they are covered with sauce and they will be out of the pot
Step7:Don't look down on it. I don't even have any leeks left
Cooking tips:1. Don't put too much sauce, or it will become mayonnaise. The main thing is to borrow a flavor. 2. No need to put salt. The sauce is enough. What you need is the flavor of the sauce. There are skills to make dishes delicious.
