Eating dipping pickles in spring is inseparable from this bowl of sauce, teaching you the authentic Northeast fried egg sauce method, the sauce is fragrant

Teach you the authentic Northeast fried egg sauce method, you can do it in a few simple steps, the sauce is fragrant, the eggs are fresh and tender, the color is golden, and you will have an appetite when you look at it, so let's share the method:

【Tohoku fried egg sauce】

Ingredients required: 1 bag of soybean paste, 2 eggs, appropriate amount of oil, 1 shallot, 2 sharp peppers, and steps:

1. Cut the shallots into chopped green onions, remove the stems and seeds of the peppers, and cut them into small cubes. The soybean paste you buy is generally dry, you need to add a little water to mix it and dilute it, if the soybean paste is relatively dry, when stir-frying, it is easy to paste the bottom of the pot, and it will not paste the bottom of the pot if you dilute it.

2. Knock the eggs into a bowl and beat well with chopsticks.

3. Add oil to the pot and heat it, pour in the egg liquid, wait for the egg liquid to solidify slightly, stir the eggs into small pieces with chopsticks in a circle, and stir the eggs into small pieces, so that the scrambled eggs are broken, very even, and put the egg pieces out for later use.

4. Heat oil in a pot and stir-fry chopped green onions until fragrant. (The amount of oil used to fry the sauce is more than usual, so that after the sauce is fried, if you can't finish it all at once, the oil will seal the surface of the sauce and the sauce will not dry out).

5. Put in the soybean sauce and stir it over low heat, do not use high heat, use high heat, the sauce is easy to paste, fry the soybean sauce to make the sauce fragrant, the soybean sauce should taste good after frying in oil, and the taste of the sauce is fragrant, otherwise the sauce made is not fragrant and has no fragrance.

6. Put in the egg pieces, then add the diced peppers, stir-fry evenly, pour in a little water, boil, and cook over low heat for a while, so that the flavor of the eggs, peppers and soybean sauce are fused together. In this way, a bowl of golden and fragrant egg sauce is ready.

Tips:

(1): The sauce can be made of soybean sauce and cooked sauce, and the egg sauce made of soybean sauce from the Northeast can taste authentic, and the sharp pepper can also be left. The soybean paste you buy is generally dry, you need to add a little water to mix it and dilute it, if the soybean paste is relatively dry, when stir-frying, it is easy to paste the bottom of the pot, and it will not paste the bottom of the pot if you dilute it.

(2): The amount of oil used to fry the sauce is more than usual, so that after the sauce is fried, if you can't eat it all at once, the oil will seal the surface of the sauce, and the sauce will not dry out.

(3): Fry the soybean sauce to make the sauce fragrant, the soybean sauce should be fried in oil to taste good, and the sauce will be fragrant when fried, otherwise the sauce made is not fragrant and has no fragrance. Stir over medium-low heat from time to time to prevent the bottom of the pot from sticking.