A Bowl of Authentic Northeastern Fried Egg Sauce: How to Make It, Featuring Spring Vegetables

This issue's guide: For Northeasterners living outside, what they most want to eat in the spring is this bowl of sauce, and their hometown's vegetables

Spring has arrived, and it's the season for Northeasterners to eat dipping sauce vegetables. Northeasterners are particularly fond of dipping sauce vegetables, and they're inseparable from them throughout the year. 'A bowl of big sauce for Northeasterners, they can dip the whole world,' this saying is a bit exaggerated, but it does illustrate the position of this dish in the hearts of Northeastern people. Dipping sauce vegetables used in all four seasons are different. In spring, they eat mountain vegetables,,,,,,,,,,,,,,,, etc. In summer and autumn, they eat seasonal vegetables, peppers, scallions,,, etc., grown in their own gardens. Dipping sauce vegetables retain the original flavor of the food the most; they don't add any seasonings, and can be eaten raw or cooked in steam. In spring, vegetables are better than any vegetable; they are naturally green and free of pollution, and go perfectly with a bowl of fragrant egg sauce. For big meat and big fish, they won't change it; it's the full flavor of spring. For Northeasterners living outside, the homesickness in spring is the fragrance of the sauce and a handful of vegetables in the mountains and fields.

Eating dipping sauce vegetables relies on sauce; sauce is the soul of dipping sauce vegetables. Northeastern China produces a lot of soybeans, and soybean sauce is made from soybeans as the main ingredient, made through steaming, fermentation, and fermentation techniques. Soybean sauce is a traditional Northeastern condiment with a salty and fresh flavor. Soybean sauce is made from soybeans, and during the processing of soybeans into sauce, due to the action of enzymes, more phosphorus, calcium, and iron from the soybeans are released, improving people's absorption of minerals in soybeans, and fermented sauce products, due to microbial action, synthesize vitamin K, so soybean sauce is easier to digest and absorb than soybeans.

Northeastern sauce is generally divided into two types: one is homemade sauce, made by fermenting large blocks of sauce, and the other is supermarket-sold soybean sauce. Soybean sauce is generally eaten directly, and before, almost every courtyard in Northeast China had a soybean sauce vat. The sauce they ate came from their own vat, and when they wanted to eat it, they scooped a bowl from the vat, and then added a small pot of dipping sauce vegetables. It was very appetizing and had a flavor. The other type is supermarket-sold soybean sauce. Soybean sauce needs to be cooked before eating, and there are many prepared soybean sauces in the supermarket that have been cooked and can be eaten directly. The sauce used for dipping sauce vegetables is generally processed twice; at home, they use eggs and soybean sauce together to make egg sauce, which is called 'fried egg sauce' in Northeast China. The sauce is fragrant and delicious, and egg sauce can be used to eat dipping sauce vegetables, noodles, porridge, and rice – all are good choices, appetizing and good for a meal.

Let's teach you the authentic Northeast fried egg sauce recipe, it takes just a few steps to make it, the sauce is fragrant and rich, the eggs are tender, and the color is golden; just looking at it makes people want to eat. Let's share the recipe below:

Northeast Fried Egg SauceRequired materials: Soybean sauce 1 bag, eggs 2, oil appropriate amount, scallion 1 bunch, bell pepper 2

Steps:

1. Cut the scallions into scallion segments, and cut the bell peppers into small diced pieces. The soybean sauce bought is generally dry, so we need to add a little water to dilute it. Diluting the soy sauce can prevent it from burning the pot bottom when cooking.

2. Crack the eggs into a bowl and beat them evenly with chopsticks.

3. Heat oil in a pot, pour in the egg liquid, and stir with a chopstick to break the egg into small pieces. This way, the eggs are fried into small pieces, evenly distributed, and the egg pieces are scooped out for later use.

4. Add more oil to the pot and heat it. Put in the scallion segments and stir-fry. (The oil used for frying sauce is more than usual, so that the sauce will be sealed after frying, and the sauce won't dry out.)

5. Add the soybean sauce and stir-fry over low heat, constantly stirring with a spatula, don't use high heat, high heat will make the sauce burn and stick to the pot bottom. Stir-frying soybean sauce makes the sauce fragrant and delicious, otherwise the sauce won't have a fragrance or flavor. Stir-fry the soybean sauce until it's fragrant, and then the sauce will be fragrant and flavorful. Stir-fry the soybean sauce until it's fragrant, and then the sauce will be fragrant and flavorful.

6. Add the egg pieces and bell pepper diced, and stir-fry evenly. Add a little water, bring to a boil, simmer for a while, so that the flavor of eggs, bell peppers and soybean sauce is fused together. Keep stirring to prevent the sauce from sticking to the pot bottom. When the water is almost evaporated, the sauce should be fried until it has oil on the surface, then turn off the heat and scoop out the egg sauce.

Tips:

(One): The sauce can use soybean sauce and cooked soy sauce, using Northeast-produced soybean sauce will have the most authentic flavor. Don't add bell pepper. Buying soybean sauce is generally dry, so we need to add a little water to dilute it to prevent it from burning the pot bottom.

(Two): The oil used for frying sauce should be more than usual, so that the sauce will be sealed after frying, and the sauce won't dry out.

(Three): Stir-fry soybean sauce to make it fragrant. Keep stirring to prevent the sauce from sticking to the pot bottom.

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