Corn noodles with egg sauce
Eggs 5 | Doubanjiang 2 scoops |
Soybean paste 1 scoop | Oyster sauce 1 small spoon |
Onions 1 root | Green and red chili peppers Appropriate amount |
Corn noodles 500g |
Step 1
Vacuum-packed corn noodles, rub them out with your hands and soak them in cold water for 10 minutesStep 2
Prepare some minced green onions and green and red pepper rings. The amount of pepper is determined according to personal taste.Step 3
Add one spoonful of soybean paste, two spoons of bean paste, and a small spoonful of oyster sauce.Step 4
Add a little water and mix thoroughly.Step 5
Prepare 5 beaten eggs.Step 6
When the oil is hot, add the eggs. You can use chopsticks to scatter them directly.Step 7
When eight is ripe, serve out and set asideStep 8
Put a little base oil in the pot, add chopped green onions and saute until fragrant.Step 9
Add eggs and prepared sauceStep 10
Stir-fry the sauce over medium-low heat for about two to three minutes until fragrant.Step 11
Add green and red pepper rings and stir-fry evenly.Step 12
The all-purpose egg sauce is complete.Step 13
Soak the corn noodles in cold water.Step 14
After the water boils, boil it for three minutes to control the water and take it out. Run it in cold water to make it more chewy.Step 15
After cooling, set aside.Step 16
Pour on the egg sauce and sprinkle some cucumber shreds.Step 17
The egg sauce is salty and tasty, and the noodles are chewy and chewy. Cooking tips for corn noodles mixed with egg sauceEgg sauce is a traditional Northeastern dish. It can be mixed with rice, noodles and steamed buns. It is also delicious with various side dishes. However, many friends are not used to eating authentic Northeastern miso, and it is not easy to buy it from other places. arrived, so I switched to the common bean paste with soybean paste instead. The taste is more acceptable to the public, and the ingredients are available everywhere. I highly recommend everyone to try it