Egg jam
The big sauce itself is salty. There is no need to add salt. Remember to turn down the heat after the big sauce is put into the pot, otherwise it will be easy to paste. Cook slowly over low heat until all the oil is sucked into the sauce, and then boil the oil out. Only in this way can the egg sauce be fragrant!!!
Step 1 . Only half a bag of Yingkou sauce is enough, and one egg.
Step 2 . Open the big sauce bag and pour out half a bag.
Step 3 . Add water (about 1:1) to the sauce and mix well.
Step 4 . Put some oil in the hot pot and knock in the eggs.
Step 5 . Break the eggs quickly.
Step 6 . Pour in the mixed water and mix well with the sauce. Turn down the fire.
Step 7 . Stir fry the eggs and sauce evenly. Cook slowly over low heat until all the oil is sucked into the sauce, and then boil the oil out.
Step 8 . The sauce is ready!!
Step 9 . The salty and fragrant egg sauce is delicious!!!
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
