Noodles with hot spring soy sauce and eggs

Noodles with hot spring soy sauce and eggs

Introduction:

"The taste is incomparably fragrant. The typical" thick oil red sauce "is rolled by hand. The rich taste of old soy sauce and the delicious taste of raw soy sauce stir the taste buds to continue to eat the second bite. Try it ~! ~”

Production steps:

Step 1: boil a pot of boiling water while frying eggs

Step 2: Fry 4 eggs

Step 3: add a spoonful of vinegar

Step 4: add three spoonfuls of soy sauce and pour along the edge of the pan.

Step 5: add another spoonful of soy sauce

Step 6: 2 spoonfuls of sugar, do not like too sweet can be reduced, according to personal taste

Step 7: carefully pour in half a bowl of water along the edge of the pan

Step 8: simmer over low heat for 2 minutes, turn off the cover and simmer for 2 minutes. Finally, add a little chicken essence

Step 9: cook and roll the noodles, take out and drain the water

Step 10: mix in small pieces of chicken oil or a spoonful of sesame oil

Step 11: mix well with the sauce in the pot

Materials required:

Eggs: 4

Hand rolled noodles: 2 persons

Water: half a bowl

Old style: 3 teaspoons

Raw soy sauce: 1 teaspoon

Sugar: 2 teaspoons

Salt: a little

Chicken essence: a little

Vinegar: a spoonful

Precautions: 1. Pour the seasoning slowly along the wall of the pot. If the strength is too strong, the yolk may be broken. 2. Pour water, too. Don't pour it on the top of the egg. Pour water on the bottom of the egg as much as possible, so as to keep the gel shape of the egg white and yolk.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: Maotai flavor