Northeastern egg sauce

Overview

During the Northeast Festival, every household has an indispensable side dish - egg sauce. In the early years, every family fermented this sauce by themselves, and there were many types of sauce, including soybean paste, soybean paste, and soybean paste. There were strict procedures for making the paste, placing it in the saucepan, and fermenting it. Each family’s small sauce vat has its own unique taste. The ones with sauce are often begged by neighbors to take them home to eat. For this housewife, a small bowl of sauce is a very honorable thing. It is also an important condiment in Northeastern local cuisine: dipping sauces, noodles, stir-fries, and fish stews. With it, the dining table will be more exciting.

Tags

• hot dishes
• doenjang
• egg
• salad oil
• sichuan pepper powder
• chopped green onion
• water

Ingredients

Steps

1. 1 Beat the eggs evenly and cut the green onions into slightly fine pieces

   

2. 2 Put 4 tablespoons of salad oil in the pot, and when it is 70-80% hot, pour in the egg liquid. Don't worry about the eggs getting old.

   

3. 3 When the eggs are all cooked, stir-fry the green onions until fragrant

   

4. 4 Add the soybean paste and stir-fry evenly. Fry the eggs as loosely as possible. Pour in a little pepper powder and a little water. Continue stir-frying over medium heat for about 1 minute. When the rich aroma of the sauce comes out, turn off the heat.

   

5. 5 Attached is the method for making spring rolls with green vegetables: blanch vegetables such as prunes and spinach in cold water and cool. Lay the spring roll skin flat and roll it tightly on one side.

   

6. 6 The rolled vegetable spring rolls are ready for later use

   

7. 7 Served with egg sauce is an important part of Northeastern taste.