Egg sauce (rice artifact 1)

Cooking Instructions

1. All ingredients are ready: chop the green and dried chilies, add chopped green onions and white vinegar to the eggs, and add a little salt, about 0.5 grams.
   (Dried chili peppers can be replaced with fresh red peppers) The one on top of the soybean paste is white sugar, and I am too lazy to use a new bowl hahaha

   

2. Slide the eggs with chopsticks and fry them for later use, and add more oil to fry them to be more tender

   

3. Put oil in the pot, pour the flour into it and stir-fry (the flour must be put in, and the wheat flavor of the wheat is super enhanced in the sauce)

   

4. Stir-fry to this extent and add the green and red peppers

   

5. Stir-fry to this extent and add the soybean paste

   

6. Keep stir-frying

   

7. Stir-fry for a minute or two to bring out the flavor of the sauce

   

8. Add water and sugar and simmer over low heat for five or six minutes

   

9. Pour in the eggs, add MSG, and continue to simmer for another two or three minutes

   

10. Fry to this extent and you can get out of the pot, the egg sauce is more delicious when it is cool, and it can be refrigerated in the freezer for a week

    

11. When it's hot, roll a small cake, which is in the recipe before the cake preparation www.xiachufang.com/recipe/107110214/

    

12. When you don't want to cook, you can make a big steamed bun

    

13. Mix the noodles