How to make egg sauce delicious and not too salty? What should I pay attention to?

Egg sauce is a delicacy in Northeast China. Noodles, steamed bread and rice are all delicious. Egg sauce is delicious. The soul of custard is salty. If you don't want the egg sauce to be too salty, just add less salt. You must pay attention to the heat when making egg sauce. When making egg sauce, it is easy to make the taste of egg sauce very old. Let's share with you the detailed practice of egg sauce.

Preparation of egg sauce ingredients: eggs, northeast soy sauce (there is no northeast soy sauce that can be replaced by soy sauce), onions, garlic, green peppers, water, cooking wine, cooking oil, edible salt, sesame oil, sugar and white pepper.

1. Prepare a clean bowl. First, beat the eggs into the bowl, add a little salt, white pepper and cooking wine, and stir them clockwise into egg liquid.

2. Wash and chop onions, peel and chop garlic, and cut green peppers.

3. Prepare a clean bowl, pour in the right amount of soy sauce, add the right amount of water and a small amount of sugar, and stir to melt.

4. Pour an appropriate amount of oil into the pot, pour the egg liquid when the oil temperature is 30% hot, stir quickly, stir until the egg liquid is scattered into egg crumbs, and put it on a plate for later use.

5. Add some oil to the pot, and the oil temperature will rise to 30% heat. Pour in onion, garlic and green pepper, stir-fry over low heat for fragrance.

6. Then pour in the sauce and mix well, turn to medium-low heat, let the sauce continue to cook for about 2 minutes, then add the cut eggs, stir well, drizzle with sesame oil and stir well.

Tips for making egg sauce: fry the eggs as well as possible. In this way, the eggs can better absorb the flavor of the sauce, and the umami flavor of the eggs can also be better integrated into the sauce, so that the taste of the finished product will be more delicious.

After the sauce is boiled, continue to simmer for 2 minutes. Cooking with low fire for a while will make the sauce more fragrant, because at first the sauce is only mixed with water and can't be well blended, so cooking for a while will make the sauce and water taste better blended, so that the cooked sauce can be regarded as a real sauce.

Add a little salt, white pepper and cooking wine when stirring the egg mixture. A little salt is added to make the egg liquid delicious. Egg liquid is used for dipping things, so the taste in egg liquid is too weak to have that effect. White pepper and cooking wine are added to remove the fishy smell. The egg liquid itself still has a little fishy smell, which can cover up the fishy smell and make the finished product fresher and more fragrant.

Conclusion: The above is the method of egg sauce I shared with you, and some tips for making egg sauce are also shared with you. Interested friends can try it. Egg paste is really an artifact.