Afternoon tea

Peking Sauce Eggs

Food Material List

  • 1 Egg
  • 2 Tofu peel

Operational steps

  • 1 The purchased tofu skin was blanched twice with boiling water, then rinsed and cut into suitable size squares.
    Peking Sauce Eggs
  • 2 Wash the scallions and cut them into shreds.
    Peking Sauce Eggs
  • 3 Eggs are poured into a bowl.
    Peking Sauce Eggs
  • 4 Stir in some water.
    Peking Sauce Eggs
  • 5 Add some salt and a few drops of liquor, whisk into a uniform egg liquid.
    Peking Sauce Eggs
  • 6 Put a tablespoon of oil in the pan, heat the oil, and pour the egg into the pan.
    Peking Sauce Eggs
  • 7 Wait for the egg liquid to coagulate slightly and turn to medium and small fire. Fry the egg liquid into eggs quickly, and then shovel it out.
    Peking Sauce Eggs
  • 8 Put some oil in the pot and pour the sweet sauce into the pot. Stir-fry the sauce slowly over low heat.
    Peking Sauce Eggs
  • 9 Add a spoonful of sugar and a spoonful of sesame oil, and fry slowly until the sauce is sticky.
    Peking Sauce Eggs
  • 10 Add the pre-fried eggs and stir-fry the sauce and eggs evenly.
    Peking Sauce Eggs

Tips

Tips:
1. Although the purchased tofu skin is ripe, it must be scalded twice with boiling water. First, the tofu skin is softer, the smell of beans can be removed, secondly, dust and dirt can be removed;
2. When fried eggs, adding appropriate amount of water can make the fried eggs tenderer, and adding a few drops of liquor can make the eggs more fluffy. Loose, can also remove the smell of eggs, generally a tablespoon of water is enough, in turn, cumulative;
3, oil-heated eggs will be cooked, do not rush to stir-fry immediately, to wait for the egg slightly solidified and then stir-fry, some childrens shoes every scrambled eggs into tofu residue is because of this reason;
4, scrambled sauce must be small fire. Slowly and diligently stir-fry, slightly more oil, prevent the bottom of the sauce paste pot, add sugar and sesame oil to make the sauce taste better.

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