Egg paste

Egg paste

Introduction:

Production steps:

Step 1: half a packet of Yingkou sauce is enough, one egg.

Step 2: open the sauce bag and pour out half a bag.

Step 3: mix the sauce with water (about 1:1).

Step 4: heat up the oil and knock in the eggs.

Step 5: quickly spread the eggs.

Step 6: pour in the sauce mixed with water. Turn down the fire.

Step 7: stir the eggs and sauce evenly. Cook slowly over low heat until the oil is absorbed into the sauce, then boil the oil out.

Step 8: the sauce is ready!!

Step 9: salty and fragrant egg sauce, delicious!!!

Materials required:

Yingkou sauce: half a pack

Egg: 1

Oil: right amount

Note: the sauce itself is very salty, no need to add salt, the sauce after the pot remember to adjust the low fire, otherwise easy to paste. Cook slowly over low heat until the oil is absorbed into the sauce, then boil the oil out. Only in this way can the egg sauce be fragrant enough!!!

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: Maotai flavor