Tohoku egg sauce Rice sauce

Cooking Instructions

1. The ingredients are shown in the picture on the right.

   

2. A small bowl of soybean paste + a large porcelain spoon of Pixian bean paste, roughly 3:1 ratio. Mix the sauce with water, water and sauce in a ratio of 1:1, stir well and set aside.

   

3. Beat 3 eggs into egg liquid (you can put more eggs if you like to eat eggs), and mince the green onion and garlic. Pepper everything in half, then shredded.

   

4. Put 2 porcelain spoons of oil into the pot, heat it over high heat, add the egg mixture, stir constantly, turn off the heat and put it out just after it is formed, and the eggs will be very tender.

   

5. No need to brush the pot, add 2 porcelain spoons of oil, low heat, push in half of the minced green onion and garlic, stir-fry until fragrant, pour in the sauce, keep the heat low, stir constantly, and boil for about 5 minutes.

   

6. Pour in the eggs, continue to stir and simmer for another 2 minutes.

   

7. Pour in the remaining half of the minced green onion and garlic and shredded peppers, stir well, turn off the heat, it's so fragrant.