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Fried egg sauce

Ingredients: 4 eggs, right amount of hot sauce, right amount of bean paste, right amount of soybean oil. Prepare 4 eggs, beat them into a bowl and set aside. The right amount of bean paste, the right amount of hot sauce sold in the supermarket, spare. Beat the eggs, beat well and set aside. Mix the two sauces, add a small amount of water and stir well. Add the soybean oil in the pot. Heat the oil and pour in the egg liquid.

Raw materials: 1 tablespoon bean paste, 1 tablespoon sweet noodle sauce, 25 grams of green pepper, 40 grams of diced pork, one egg. Excipients: 4 tablespoons of cold boiled water, 1 teaspoon of cooking wine, 1 teaspoon of chopped onions. Mix bean paste and sweet noodle sauce, pour a little into cold boiled water and turn into a thin soup. Wash the green pepper (do not need to be disassembled to facilitate the final removal) and drain. Beat the eggs into egg liquid.

Beat the eggs into a bowl, add a little salt and stir well. Add the right amount of soy sauce, vinegar and sugar, and continue to stir well. You can adjust the amount of salt, soy sauce, vinegar and sugar according to your taste. If you like the thicker taste, you can add the right amount of starch and stir well. Pour the well-stirred egg liquid into the frying pan and deep-fry slowly over medium heat.

How to make egg fried sauce

1. Ingredients: 4 eggs, right amount of hot sauce, right amount of bean paste, right amount of soybean oil. Prepare 4 eggs, beat them into a bowl and set aside. The right amount of bean paste, the right amount of hot sauce sold in the supermarket, spare. Beat the eggs, beat well and set aside. Mix the two sauces, add a small amount of water and stir well. Add the soybean oil in the pot. Heat the oil and pour in the egg liquid.

2. Beat the eggs into a bowl, add a little salt and stir well. Add the right amount of soy sauce, vinegar and sugar, and continue to stir well. You can adjust the amount of salt, soy sauce, vinegar and sugar according to your taste. If you like the thicker taste, you can add the right amount of starch and stir well. Pour the well-stirred egg liquid into the frying pan and deep-fry slowly over medium heat.

3. Beat the eggs into a bowl and add the right amount of salt and cooking wine. Stir well to make eggs. Cut the spring onions into pieces. Heat the wok and pour in the right amount of oil. Put in the egg liquid and let it set when heated. In the process of stir-frying, stir-fry as much as possible into small pieces, stir-fry until fully cooked and bring out. Pour the right amount of oil into the frying pan and add the onion section when the oil is hot. Stir-fry and put in the sauce. Stir-fry the sauce. Put in the eggs. 1 stir well and add sesame oil.

4. Raw materials: 1 tablespoon of bean paste, 1 tablespoon of sweet noodle sauce, 25 grams of green pepper, 40 grams of diced pork, one egg. Excipients: 4 tablespoons of cold boiled water, 1 teaspoon of cooking wine, 1 teaspoon of chopped onions. Mix bean paste and sweet noodle sauce, pour a little into cold boiled water and turn into a thin soup. Wash the green pepper (do not need to be disassembled to facilitate the final removal) and drain. Beat the eggs into egg liquid.

5. Laying eggs: when the sauce is thick, add the previously scrambled eggs and gently stir so that the eggs are evenly wrapped in the sauce. Take the sauce out of the pan: continue to stir over low heat until the sauce is further tightened, the egg surface is shiny and the sauce is sticky. If you like, you can add some green beans at the end to increase the taste and nutrition. Put the fried egg sauce on the plate and sprinkle some chopped onions to increase the color and aroma.

The practice of fried egg sauce

Ingredients: 4 eggs, right amount of hot sauce, right amount of bean paste, right amount of soybean oil. Prepare 4 eggs, beat them into a bowl and set aside. The right amount of bean paste, the right amount of hot sauce sold in the supermarket, spare. Beat the eggs, beat well and set aside. Mix the two sauces, add a small amount of water and stir well. Add the soybean oil in the pot. Heat the oil and pour in the egg liquid.

Raw materials: 1 tablespoon bean paste, 1 tablespoon sweet noodle sauce, 25 grams of green pepper, 40 grams of diced pork, one egg. Excipients: 4 tablespoons of cold boiled water, 1 teaspoon of cooking wine, 1 teaspoon of chopped onions. Mix bean paste and sweet noodle sauce, pour a little into cold boiled water and turn into a thin soup. Wash the green pepper (do not need to be disassembled to facilitate the final removal) and drain. Beat the eggs into egg liquid.

The practice of northeast mayonnaise: first, we do all the preparatory work, put eggs in the bowl, add a few drops of balsamic vinegar to fishy, and then use chopsticks to stir the eggs in one direction and set aside. Prepare 1 small piece of ginger, several cloves of garlic, 1 small section of scallions and chopped onions.

Home practice of fried mayonnaise

1. Ingredients: 4 eggs, right amount of hot sauce, right amount of bean paste, right amount of soybean oil. Prepare 4 eggs, beat them into a bowl and set aside. The right amount of bean paste, the right amount of hot sauce sold in the supermarket, spare. Beat the eggs, beat well and set aside. Mix the two sauces, add a small amount of water and stir well. Add the soybean oil in the pot. Heat the oil and pour in the egg liquid.

2. Raw materials: 1 tablespoon of bean paste, 1 tablespoon of sweet noodle sauce, 25 grams of green pepper, 40 grams of diced pork, one egg. Excipients: 4 tablespoons of cold boiled water, 1 teaspoon of cooking wine, 1 teaspoon of chopped onions. Mix bean paste and sweet noodle sauce, pour a little into cold boiled water and turn into a thin soup. Wash the green pepper (do not need to be disassembled to facilitate the final removal) and drain. Beat the eggs into egg liquid.

3. Beat the eggs into a bowl, add a little salt and stir well. Add the right amount of soy sauce, vinegar and sugar, and continue to stir well. You can adjust the amount of salt, soy sauce, vinegar and sugar according to your taste. If you like the thicker taste, you can add the right amount of starch and stir well. Pour the well-stirred egg liquid into the frying pan and deep-fry slowly over medium heat.

4. Materials: 1 gram of eggs, 50 grams of water, 20 grams of spring onions and 20 grams of sauce. Prepare an egg, cut chopped onions, mix the sauce with water, heat the oil in the pan, pour in the beaten eggs, stir-fry until the eggs are shaped, basically cooked, pour in the sauce stirred with water, stir well with the eggs, add chopped onions, cover and simmer for a while, when the water is dry, stir-fry a few times, you can come out of the pan.

5. Beat the eggs into a bowl and add the right amount of salt and cooking wine. Stir well to make eggs. Cut the spring onions into pieces. Heat the wok and pour in the right amount of oil. Put in the egg liquid and let it set when heated. In the process of stir-frying, stir-fry as much as possible into small pieces, stir-fry until fully cooked and bring out. Pour the right amount of oil into the frying pan and add the onion section when the oil is hot. Stir-fry and put in the sauce. Stir-fry the sauce. Put in the eggs. 1 stir well and add sesame oil.

What are the steps of fried sauce with eggs in old Beijing?

1. Green beans (optional): appropriate amount of [steps] to prepare materials: beat the eggs into a bowl, add a little salt and cooking wine and stir well. Chopped onions, chopped ginger and garlic. Scrambled eggs: pour an appropriate amount of cooking oil into the pan, heat the oil and pour in the stirred egg liquid. After the eggs have solidified, stir-fry them into blocks with a shovel and serve. Stir-fry sauce: leave the bottom oil in the pan, add spring onions, ginger and garlic, stir-fry over low heat to taste.

2, preparation materials: sweet noodle sauce, yellow sauce, eggs, spring onions, ginger and garlic, dried chili practice: mix the sweet noodle sauce and yellow sauce at 1:1, then add the water with 1/3 sauce content to stir well. Break 3-4 eggs according to your preference for eggs. Beat the eggs in the pan with a small amount of oil and stir-fry them into pieces, then serve and set aside. In the pan, add a small amount of oil, add chopped onions, ginger, garlic and dried chili peppers and stir-fry for fragrance, then pour in the prepared sauce.

3. Buy a bag of dry yellow sauce first (a small bag will be fine, if it's for two people). Go home and pour out the dry yellow sauce (depending on how much you eat) and put it in a bowl. Then mix it slowly with water (just boiled water). Cut the meat into small pieces (preferably a little fat, more fragrant) the smaller the better, cut the onions into fines and set aside. 4 the oil pan is eight minutes hot and pour oil. It depends on what you like. Of course not too little, otherwise stick to the pot.

4. Since noodles soybean paste was an imperial meal in the court since the Qing Dynasty, this exquisite way of eating has been handed down. The other is the simple way of eating. With rhubarb sauce with diced pork fried sauce with shredded cucumber, add a few cloves of garlic, is also a unique flavor of the simple version of folk noodles soybean paste. Noodles soybean paste in old Beijing has three kinds of sauce, egg fried sauce, shrimp skin fried sauce, and small bowl of dry fried sauce. You can choose to make it according to your own preferences.

5. Noodles soybean paste is Tianjin people's favorite daily pasta. The difference between Tianjin Fried Sauce and Old Noodles with Soy Bean Paste, Beijing Style lies in the difference between fried sauce and dish size. Tianjin fried sauce is made of limin or other noodle sauce, fried with 30% fat meat and 70% lean meat, and can also be fried with scrambled eggs, various dishes, shredded cucumber and shredded carrots.

Fried mayonnaise

1. The practice of fried egg sauce is as follows: ingredients: 4 eggs, right amount of northeast sauce, 2 chili peppers, 1 green onion, right amount of cooking oil. Prepare the ingredients and wash them clean. Dice the chili onions and beat the eggs. Use one and a half tablespoons of sauce, add one spoonful of water, mix well, set aside. Pour the oil into the pan and heat the oil to 70%. Add the egg liquid and stir-fry the eggs. Add the scrambled eggs to the sauce, stir-fry and cook until foamy.

2. Raw materials: 1 tablespoon of bean paste, 1 tablespoon of sweet noodle sauce, 25 grams of green pepper, 40 grams of diced pork, one egg. Excipients: 4 tablespoons of cold boiled water, 1 teaspoon of cooking wine, 1 teaspoon of chopped onions. Mix bean paste and sweet noodle sauce, pour a little into cold boiled water and turn into a thin soup. Wash the green pepper (do not need to be disassembled to facilitate the final removal) and drain. Beat the eggs into egg liquid.

3. Beat the eggs into a bowl, add a little salt and stir well. Add the right amount of soy sauce, vinegar and sugar, and continue to stir well. You can adjust the amount of salt, soy sauce, vinegar and sugar according to your taste. If you like the thicker taste, you can add the right amount of starch and stir well. Pour the well-stirred egg liquid into the frying pan and deep-fry slowly over medium heat.

4. heat the pot, pour in the right amount of oil and pour in the egg liquid. When the egg is nearly solidified, stir quickly with chopsticks, the fried eggs look good! Secondly, the eggs should be stir-fried, but be careful not to burn them. If the eggs are fried thoroughly, the fragrance will be enough. And then put it out for backup. Put in the oil again, this time more than the usual amount of cooking, the taste will moisturize and smooth the mouth.

5. Beat the eggs into a bowl and add the right amount of salt and cooking wine. Stir well to make eggs. Cut the spring onions into pieces. Heat the wok and pour in the right amount of oil. Put in the egg liquid and let it set when heated. In the process of stir-frying, stir-fry as much as possible into small pieces, stir-fry until fully cooked and bring out. Pour the right amount of oil into the frying pan and add the onion section when the oil is hot. Stir-fry and put in the sauce. Stir-fry the sauce. Put in the eggs. 1 stir well and add sesame oil.

6. Cut the pork belly into diced dice the size of a little fingernail, beat the eggs with cooking wine and stir well. Pour oil into the pan, stir-fry the eggs and serve in the shape of sweet wood. Add some oil to the pan of fried eggs, slowly stir the incense and crisp with low heat, let the fat part of the pork belly fully spit oil, add minced ginger and stir-fry to taste.