How to make the egg sauce in Northeast China to be flavorful and delicious?

Egg sauce in the Northeast can be said that every family will do, and is also a favorite dish, whether it is used to mix noodles, dipping onions, or clip steamed buns or cakes are particularly popular. To do a good job of this northeastern egg sauce is not difficult, as long as you master the steps, you can also do the same egg sauce can be flavorful and delicious.

Northeast of the practice of egg sauce:

1, first of all, we put all the preparatory work done, the bowl into the egg, add a few drops of balsamic vinegar to go fishy, and then use chopsticks to the egg in a direction of stirring standby. Prepare 1 small piece of ginger minced, a few cloves of garlic minced, 1 small section of large onion cut scallions. Prepare a few green and red chili peppers to match the color and spiciness, cut the chili peppers into pieces, and if you have fresh mushrooms, you can also have a few diced, and also prepare a most important northeastern soy sauce, the amount of soy sauce should be about 60 grams. If you don't have it, you can use soybean paste instead.

2, start the pan, the pan is hot, add 60 grams of cooking oil, when the oil is hot, into the beaten egg, with a spoon to push more egg, the solidified egg to the side of the push, so that the egg is not fixed to the center of the pan flow down, so that the egg will be mature faster, and more uniform. When the egg is solidified and shaped all the eggs with a spoon to break the eggs into small pieces, the degree of tenderness of the eggs can also be based on their own taste to decide, like a little more fragrant fried for a while, like a little more tender fried for a while less. After the eggs are scrambled, they will be beaten out first, and the oil will be controlled while beating.

3, the remaining oil in the pan is too little if you add some more into this dish, the amount of oil can be slightly larger, and when the oil is hot, change the small fire, and then ready to onion, ginger and garlic together into the pan to stir-fry out the aroma, the aroma came out of the Northeast China's ready to sauce is also poured into the pan, with a small fire to slowly fry the sauce to cook, so that the sauce will be more intense, in the frying of the sauce, to keep turning, so that the sauce to prevent sticking to the bottom of the pan, so that the sauce will be more concentrated. The sauce should be stirred constantly to prevent it from sticking to the bottom of the pan. Fry the sauce over low heat for about 2 minutes, and the sauce will have a strong flavor.

4, then we can be ready to mushrooms and chili pepper crushed together into the pan began to stir-fry, the mushrooms and chili pepper flavor to stir-fry out, has been stir-fried to the mushroom diced raw after adding a small amount of water, change the fire and then pour the eggs into the pan, then began to seasoning, because of the Northeast sauce with salt, so we do not have to add salt, otherwise it will be too salty, only need to add a little chicken essence to brighten up the flavor, and then the sauce will not be too salty. Add a little chicken essence to refresh, a little sugar to neutralize the taste, quickly stir-fry evenly, so that all the flavors blend with each other, before leaving the pan and then drizzled with a little bit of bright oil to increase the brightness of the dish, stir-fry evenly can be out of the pan.

To make the northeastern egg sauce flavorful and delicious, first we use the head of the material (onion, ginger and garlic) to be enough, the head of the material is enough, the flavor is also enough, there is also a good sauce, to be fried slowly over a small fire, so that the flavor can be thoroughly stimulated, if you use a large fire, then not wait for you to fry the sauce on the paste, so the frying sauce when the fire must be small, to be patient, and to keep stirring. If you don't have the Northeast sauce, you can also use soybean paste, and then add a little oyster sauce, soy sauce and sugar can be.