All the ingredients are ready: green peppers and dried peppers are chopped up, chopped green onion and white vinegar are added to the eggs, and a little salt is added, about 0.5 grams.
(Dried chili can be replaced by fresh red pepper) The one on the soybean paste is white sugar. I am too lazy to use a new bowl. Ha, ha, ha
Egg sauce (rice artifact 1)
Food Ingredients
Eggs
2 One
Scallion (in egg)
15 grams
White vinegar (put in egg liquid to remove fishy smell)
3 grams
Green pepper
2 One
dried chili
2 One
Haitian Soybean Paste
120g
Flour (the kind of ordinary flour that makes buns at home)
15 grams
white sugar
7 grams
MSG
1 gram
Clear Water
110g
Step
1
2
Slip and fry eggs with chopsticks and put them out for later use. Put more oil and fry them out to be tender.
3
Put oil in the pan, pour flour into the pan and stir-fry (flour must be put, the wheat flavor of wheat is added to the sauce to improve the flavor)
4
Stir-fry to this extent and add green and red peppers.
5
Stir-fry to this extent and put in soybean paste
6
keep stir-frying
7
Stir-fry for a minute or two to smell the sauce
8
Add water and sugar, low heat purr for five or six minutes
9
Pour in the eggs, add the MSG, and continue to grunt for another two or three minutes
10
Fry to this extent and you can take it out of the pan. The egg sauce is better to eat when it is cold. The freezer can last for a week.
11
When it is hot, roll a small cake, and the recipe before the cake is made has a recipe/
12
Don't want to make a big steamed bread when cooking
13
Mixed noodles
